Sausage Gravy

Biscuits and gravy is not something I grew up with – more of a taste I acquired later in life. Whether it’s fortunate or unfortunate, my husband has never learned to like it, so I usually make it for myself when I’m on my own.

Although I don’t measure anything when I make this recipe, this is a starting point. As usual, adjust to your personal preference

Sausage Gravy

1 lb bulk sausage

2 T finely chopped onion

6 T flour

1 quart milk

1/4 t salt

1/2 ground nutmeg

Dash Worcestershire sauce

Crumble sausage into a large frying pan. Cook over med heat until sausage has lost most of its pinkness. Add onion. Cook and stir until the onion is transparent.

Discard all but 3 T of the drippings.

Stir in the flour. Cook over medium to low heat 6 minutes, or until mixture bubbles and turns golden.

Gradually stir in milk, and continue cooking until thickened to your liking. Stir in nutmeg and the dash of Worcestershire sauce

Spoon over biscuits