Sausage Gravy

• 1 lb. sage-flavored bulk pork sausage
• 2 Tbsp. finely chopped onion
• 6 Tbsp. all-purpose flour
• 1 qt. milk
• 1/2 tsp. poultry seasoning
• 1/2 tsp. ground nutmeg
• 1/4 tsp. salt
• dash of Worcestershire sauce
• dash of hot pepper sauce
• Angel Biscuits (recipe in Breads, Rolls & Pastries section)

1. Crumble sausage into a large saucepan; cook over medium-low heat.
2. Add onion; cook and stir until transparent.
3. Drain, discarding all but 2 tablespoons of drippings.
4. Stir in flour; cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden.
5. Stir in milk.
6. Add seasonings; cook, stirring until thickened.
7. To serve, slice biscuits and spoon gravy over halves. Yields 4 to 6 servings.

sageflavored bulk pork sausage, onion, flour, milk, poultry seasoning, ground nutmeg, salt, worcestershire sauce, pepper sauce, angel

Taken from www.cookbooks.com/Recipe-Details.aspx?id=373781 (may not work)