Sausage Gravy

• 1 lb breakfast sausage (Bob Evans regular or sage)
• 14 cup minced onion
• 12 cup flour
• 4 cups milk
• 1 12 tablespoons beef bouillon
• 1 teaspoon poultry seasoning (more or less to taste)
• 12 teaspoon white pepper (more of less to taste)
• 2 dashes Worcestershire sauce (optional)
• hot pepper sauce (optional)

1. Brown sausage over medium heat.
2. Do not drain.
3. Add onion and cook 2-3 minutes.
4. Stir in flour, coating all meat.
5. Cook 1 minute.
6. Slowly add milk stirring constantly.
7. When milk begins to get smooth, stir in bouillon.
8. Stir in poultry seasoning.
9. Stir in pepper.
10. Be sure all are completely mixed.
11. Stir in worcestershire and pepper sauce if using.
12. Continue heating, stirring occasionally until desired thickness is reached.

sausage, onion, flour, milk, beef bouillon, poultry seasoning, white pepper, worcestershire sauce, pepper sauce

Taken from www.food.com/recipe/sausage-gravy-49791 (may not work)