1⁄2-3⁄4 lb bulk pork sausage (can use sausages with casings removed, or turkey sausages)
1 medium onion, chopped (optional)
1 pinch crushed red pepper flakes (or to taste, adjust to suit heat level)
1⁄4 cup all-purpose flour, plus
2 teaspoons all-purpose flour (for a thicker gravy increase slightly)
2 cups half-and-half cream or 2 cups milk
1 -2 teaspoon Worcestershire sauce
1⁄2 teaspoon seasoning salt (or to taste) or 1⁄2 teaspoon white salt (or to taste)
1⁄2 teaspoon fresh ground black pepper (or to taste)
8 prepared biscuits (optional)
Cook the sausage meat with onion (if using) in a large skillet over medium heat until sausage meat no longer pink; drain fat.
Add in crushed red pepper flakes and cook stirring until the meat is lightly browned (about 12-15 minutes, the meat must be browned).
Stir in 1/4 cup plus 2 teaspoon flour into the skillet and mix until dissolved with the meat (about 2 minutes).
Add in the cream and Worcestershire sauce; cook over medium-low heat until thickened and bubbly (about 5 minutes).
Add in salt and ground black pepper.
Serve over biscuits.