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.