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.