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1
Cook 2 sausage links and 1 tsp onion in a medium sized saucepan over medium-high heat until no longer pink in center (cover partway through to speed up cooking).
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2
Remove sausage, leaving behind drippings and onion.
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3
Reduce heat to low and add 1 tbsp butter.
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4
Meanwhile cut up the sausage into small pieces and set aside.
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5
When butter is melted, add 1.5 tbsp cornstarch and whisk into butter until it is fully mixed into a thick paste.
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6
Increase heat to high and add milk.
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7
Immediately whisk until flour paste dissolves.
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8
Reduce heat to med-high or medium once gravy begins to thicken.
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9
Return sausage to pan, stirring in 1/8 tsp salt and pepper to taste (recommend a little less than an 1/8 tsp pepper).
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10
Reduce heat to low once it reaches desired thickness stirring occasionally (estimating 1-3 minutes).
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11
Place biscuits on serving plates and split in half arranging so they are open-faced.
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12
Pour a generous amount of the gravy mixture over each biscuit letting it spill over the sides onto the plate.
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13
NOTE: You can leave the gravy in the pan covered over very low heat while you cook other things until you are ready to serve.
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14
If it thickens too much, simply add a little more milk to thin it out.
