Ingredients
-
1/2-3/4 lb bulk pork sausage (can use sausages with casings removed, or turkey sausages)
-
1 medium onion, chopped
-
1 pinch crushed red pepper flakes (or to taste, adjust to suit heat level)
-
1/4 cup all-purpose flour, plus
-
2 teaspoons all-purpose flour (for a thicker gravy increase slightly)
-
2 cups half-and-half cream or 2 cups milk
-
1 -2 teaspoon Worcestershire sauce
-
1/2 teaspoon seasoning salt (or to taste) or 1/2 teaspoon white salt (or to taste)
-
1/2 teaspoon fresh ground black pepper (or to taste)
-
8 prepared biscuits
Instructions
- Cook the sausage meat with onion (if using) in a large skillet over medium heat until sausage meat no longer pink; drain fat.
- Add in crushed red pepper flakes and cook stirring until the meat is lightly browned (about 12-15 minutes, the meat must be browned).
- Stir in 1/4 cup plus 2 teaspoon flour into the skillet and mix until dissolved with the meat (about 2 minutes).
- Add in the cream and Worcestershire sauce; cook over medium-low heat until thickened and bubbly (about 5 minutes).
- Add in salt and ground black pepper.
- Serve over biscuits.