Gravy, Sausage

By Judge99

This savory sausage gravy is a specialty amount country folds in our area. It's best served over fresh, hot biscuits. It makes a real "sticks to the ribs" dish that we always enjoy and carries a traditional flavor that can showcase locally produced sausage. —Mrs. J. N. Stine, Roanoke, Virginia

Ingredients

• 2 pound sage-flavored bulk pork sausage
• 4 tablespoons finely chopped onion
• 12 tablespoons all-purpose flour
• 2 quart milk
• 1 teaspoon poultry seasoning
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• Dash Worcestershire sauce
• Dash hot pepper sauce
• Biscuits

Preparation

Step 1

Crumble sausage into a large saucepan; cook over medium-low heat. Add onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons of drippings. Stir in flour; cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden. Stir in milk. Add seasonings; cook, stirring, until thickened. To serve, slice biscuits and spoon gravy over halves.