Sausage Gravy for Biscuits

This excellent gravy recipe comes from one of my favorite cookbooks by Marcia Adams, "Cooking from Quilt Country". She worked long and hard at gathering some wonderful Amish recipes and compiled them in two beautiful books. The Amish people are committed to family, and a very important part of their day is mealtime together. This recipe sold me on biscuits and gravy, a dish I never intended to try, but am so glad I did. This meal works great on the weekend when there is a little more time to relax and enjoy a slower pace. I hope your family enjoys the dish as much as mine. Blessings...

Recipe:

1 pound sage-flavored bulk sausage, as lean as possible (I've also used plain sausage)
2 tbsps. finely minced onion
6 tbsps. flour
4 cups milk (I use 1%)
1/4 tsp. grated nutmeg, rounded
1/4 tsp. poultry seasoning, rounded
Dash of Worcestershire sauce
Dash of Tabasco
18 large hot Buttermilk Biscuits or biscuits of your choice

1. Crumble the sausage into a large saucepan, and saute' over medium-low heat, breaking the meat into small pieces while it cooks; do not allow it to brown or get crisp.
2. When the  meat is about three-quarters cooked, add the onion and cook until the onion is transparent.
3. Drain off all but 2 tbsps. of the meat drippings - you don't have to be too precise about this. Stir in the flour with a whisk, and cook over medium-low heat for 6 - 7 minutes, or until the flour turns golden and bubbles up.
4. Pour in the milk all at once, and add the seasonings. Cook and whisk until the mixture thickens.

Serve over biscuits. This is a meal in itself, so I usually only serve fruit along side.

Tip: I cut the recipe in half for my husband and I and it will make two meals easily. For the seasoning, I use 1/4 level tsp. nutmeg and poultry seasoning. I do use the dash of Worcestershire sauce and Tabasco. This has worked great for me.