Sausage Gravy

From Megan Johnson

1 Lb. bulk pork sausage
1/2 cup chopped onion
2 Tbsp. butter
2 Tbsp. flour
2 cups milk (use whole milk or half cream and half milk)
1 tsp. salt
1/2 tsp. pepper

In a large skillet, cook pork sausage until browned, breaking it apart as it cooks. Add onion about half way through. Pour off excess fat. Stir in butter. Reduce heat and quickly stir in flour. Slowly add milk, stirring constantly. Cook until gravy is thickened. Stir in additional milk if thinner gravy is desired.

Serve over hot biscuits or use as a dip with chips.