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Sausage Gravy                                                             Jan Peterson

1 pound bulk pork sausage                                          2 Tbsp. chopped onion

3 Tbsp. flour                                                                 2 cups milk

1/2 tsp. poultry seasoning                                            1/4 tsp. salt

 Dash Worcestershire sauce                                       Dash hot pepper sauce


Crumble sausage in saucepan, cook over medium heat.  Add onion, cook and stir until transparent.  Drain, discarding all but 1 Tbsp. of drippings.  Stir in flour; cook over medium heat about 6 minutes or until mixture bubbles and turns golden.  Stir in milk.  Add seasonings; cook, stirring, until thickened.  Serve over sliced warm biscuits.