Shelton Sausage Gravy - cooking recipe

Ingredients

1 lb bulk sausage
2 tablespoons onions, finely minced
6 tablespoons flour
1 quart milk (2% or better please)
1/4 teaspoon ground nutmeg
1/4 teaspoon poultry seasoning
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce (optional)
18 biscuits

Preparation

In a large skillet, cook the sausage, but do not brown or crisp. When using pork, this distinction is very clear when you see it in the pan, so don't worry about missing the mark.
Add the onion and cook until transparent.
Drain off all but 2 tablespoons of fat from the pan.
Add the flour and stir it in well, then cook on medium heat for 6-7 minutes.
Add the milk all at once and add seasonings.
Cook until thickened. This takes awhile because of the amount of liquid - for me it usually takes anywhere from 10-20 minutes. Keep an eye on it and your patience will be rewarded.
Place 3 biscuit halves on each plate and top with gravy. Serve and enjoy!