Ingredients
- 2 drippings
- 1 d worcestershire sauce
- 1 d pepper sauce (hot)
- 1/2 poultry seasoning
- 950 ml milk
- 260 gr bulk pork sausage
- 45 gr flour
- 16 gr onion (finely chopped)
- 1 gr nutmeg (ground)
- 1 gr salt
- 1 package ready-to-bake biscuit dough
individual plates. Ladle hot sausage gravy over biscuits and serve immediately. From Rita Norum of Skokie, Illinois, who got the recipe from Taste of Home magazine (printed in the Chicago Sun Times, January 15, 1997)
