Assemble all ingredients. This all goes together pretty darn fast.

Place Sausage in a large saucepan and cook over medium heat while breaking sausage up into little pieces with a wooden spoon. Smaller the better!

Chop the Onion and add it to the sausage. Continue cooking until Sausage is no longer pink and Onion is translucent. Drain if needed,saving 2 TBSP of drippings. Sausage these days is not nearly as fatty as in years past. You may not have any need to drain it if the meat is lean.

Stir the Flour into the Sausage and Onion. Cook and stir for one minute scraping the bottom of the pan to prevent sticking.

Pour in the Milk and stir it up good. Then add the Worcestershire Sauce, Poultry Seasoning, Sage, Salt and Nutmeg. Add the Cayenne if using. Bring just to a boil, then lower heat to simmer until gravy is nice and thick.

Serve warm over hot buttered biscuits. Enjoy!