Sausage Gravy

sausage gravy

My stepfather, Harold, always pours on the compliments when I make this special gravy for him. Substitute ground beef for the sausage and serve over rice or potatoes, for a simple supper.

Sausage Gravy

1 pound bulk pork sausage
2 T. finely chopped onion
6 tablespoons flour
1 quart milk
1/2 t. poultry seasoning
1/2 t. ground nutmeg
1/4 t. sage
1/4 t. salt
Dash Worcestershire sauce
Dash hot pepper sauce

Cook sausage in large skillet over medium-high heat, breaking with spoon, until dark brown. Drain all but 2 Tablespoons of the fat. Add onion; cook until soft. Stir in flour; cook about 6 minutes or until mixture bubbles and turns golden. Stir in milk gradually. Add seasonings. Cook and stir until thickened. To serve, slice biscuits and spoon gravy over halves.
4-6 servings.

This gravy microwaves beautifully!

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