Sausage Gravy

1 lb. venison sausage
2 t. finely chopped onion
6 T. flour
1 qt. milk
1/2 tsp. oultry seasoning
1/2 tso. ground nutmeg
1/4 tsp. salt
dash of Worcestershire Sauce
dash of hot pepper sauce
Biscuits


Crumble sausage into a large sausepan.  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 about 6 minutes or until mixture bubbles and turns golden.  Stir in milk.  Add seasonings.  Cook, stirring, until thickened.  Serve over biscuits.