1 lb sage-flavored bulk pork sausage
2 T finely chopped onion
6 T all-purpose flour
1 quart milk
1/2 tsp poultry seasoning
1/2 tsp ground nutmeg
1/4 tsp salt
Dash Worcestershire sauce
Crumble sausage into a large saucepan; cook over medium-low heat.
Add onion; cook and stir until transparent. Drain, discarding all but
2 tablespoons of drippings.
Stir in flour; cook over medium-low heat for about 6 minutes or until
mixture bubbles and turns golden.
Stir in milk.
Add seasonings; cook, stirring, until thickened.