12 oz. (3/4 lb.) bulk pork sausage
1/2 c. chopped onion
1/2 c. all purpose flour
4 c. milk
1 tsp. beef bouillon granules
1/4 tsp. poultry seasoning
1/8 tsp. pepper

Makes 10 (1/2 c.) servings. Crumble sausage into a large skillet. Add onion. Saute over medium heat until sausage is lightly browned and onion is almost tender. Sprinkle flour over meat. Cook and stir 1 minute. Gradually stir in milk. Cook and stir until mixture boils and is smooth. Stir in bouillon, poultry seasoning and pepper. Reduce heat to low. Simmer several minutes until thickened. Serve over biscuits or cornbread.