One of our family’s favorite breakfast treats, especially on these cooler autumn mornings.
1 pound Pan Sausage
1 medium onion, chopped
1/4 cup all-purpose flour
2 cups Milk
Salt & Black Pepper to taste
Crumble and cook sausage with chopped onion in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper to taste. Serve hot over biscuits, with scrambled eggs, or just as a hearty dish by itself. Refrigerate leftovers.
For a gluten free alternative, omit the all-purpose flour and use arrow root powder to thicken gravy after stirring in milk.