Sausage Gravy on Biscuits

My brother Grant was telling me a while back that he had sausage gravy on biscuits and that they were "mighty fine groceries."  I had seen recipes around for this but never had it, thinking it was a little too hearty for our tastes, but curiosity and an extra large hunger pang this morning lead me to trying this.  Now I regret all those missed opportunities, but am heartened (can one be "heart"-ened by a sausage gravy breakfast, I wonder?) to know that we'll be enjoying this again.  Ole Sweetie-Pi loved it!

Sausage Gravy on Biscuits

(Cooking from Quilt Country by Marcia Adams)

1 pound bulk sausage, as lean as possible
2 tablespoons finely minced onion
6 tablespoons all-purpose flour
1 quart milk
1/4 teaspoon grated nutmeg
1/4 teaspoon poultry seasoning
Dash of Worcestershire sauce
Dash of Tobasco

Baking powder biscuits, recipe of your choice

Break up the sausage into a large saucepan and saute over medium-low heat.  Do not allow the meat to brown or to get crisp.  When the sausage is about three-quarters cooked, add the onion, and cook until the onion is transparent.

Drain of all but 2 tablespoons of the meat drippings (you don't have to be too precise about this). Stir in the flour with a whisk and cover over medium-low heat for about 6 to 7 minutes, or until the flour turns golden and bubbles up.

Pour in the milk all at once and add the seasonings.  Cook and whisk until the mixture thickens (about 5 minutes or so). Taste for salt and pepper and re-season of necessary.   Split open a nice hot biscuit and top with sausage gravy.

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