In a bowl or glass measuring cup, mix Lipton onion soup mix with 2 cups of hot water. Set aside.

Shred the sharp cheddar cheese and set aside.

In a large skillet, melt 1 Tablespoon of margarine. Add in the chicken sausage, and brown the chicken sausage completely. Make sure to break up the pieces of sausage into small, bite sized pieces while browning. Drain, and set aside in a small bowl.

Add margarine to the skillet. Over medium low heat, melt margarine. Sprinkle flour over the top, and whisk together, allowing the mixture to heat up for several minutes, stirring constantly.

Slowly whisk in the Lipton onion soup water mixture, a little at a time, to avoid making lumps.

Slowly whisk in milk.

Allow the mixture to come to a full simmer, stirring constantly. If the mixture is still too thick, add in more milk as necessary to reach the desired consistency.

Gently add in the sausage, and stir for a minute or so.

Sprinkle on the cheddar cheese, and stir until thoroughly integrated.

Sprinkle on a dash of Lawry's seasoned salt. Season your gravy to your tastes.

Ladle your gravy over piping hot biscuits and serve!