Sausage Gravy

1 pound sage bulk sausage ( as lean as possible)

2 Tablespoons finely minced onion

6 Tablespoons all -purpose flour

1 quart of whole milk

1/4 teaspoon grated nutmeg

1/4 teaspoon poultry seasoning ( rounded)

Dash of Worcestershire sauce

1/4 teaspoon black pepper

18 large biscuits

Crumble the sausage into a large sauce-pan and sauté over medium to low heat, breaking up the meat into small pieces as it cooks. Do not brown, or crisp just before it's done add the onion and cook until transparent. Drain off all but 2 Tablespoons of meat drippings. Stir in flour with a whisk and cook over medium-low heat for 6-7 minutes or until flour turns a golden and bubbles up. Pour all of the milk in at once and add the seasonings. Cook and whisk util the gravy thickens up.

Serve on top of biscuits. Yum!