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1
NOTE: If desired, use 8 ounces of lean turkey bulk breakfast sausage (such as Jimmy Dean), and omit the beef, sausage seasoning, salt, and pepper.
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2
Whisk together flour and milk and leave near the stove (you may need to re-whisk right before adding it later).
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3
In a large skillet, brown & crumble meat until no longer pink; push cooked meat to on side of the pan, tilt to allow fat to drip to the opposite side; remove from heat and drain fat (I drop in a slice of bread to sop up the fat, then remove and discard).
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4
If you chose to use ground beef, sprinkle meat with pepper and the sausage seasoning, and some salt to taste (only add half now); if you used the turkey sausage, do not add any seasonings at this point.
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5
Add the milk mixture to meat and return pan to the burner, over medium heat.
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6
Add cheese and stir, breaking up with your spoon, cooking and stirring until cheese completely melts into the sauce (it will look very curdled at first- this will disappear once it fully melts), lowering heat to medium low if needed to keep from boiling; this will take about 10 minutes or so- stir often.
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7
Once cheese is fully melted and sauce is slightly thickened, add Worcestershire sauce and, if desired, a few drops of Tabasco sauce.
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8
Taste and add more of any seasoning (including the rest of the salt, if needed) until it tastes savory.
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9
Continue cooking over low heat until sauce is as thick as you prefer (it will also thicken up more as it cools)- I usually only leave it another 5 minutes.
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10
Serve over warm fresh cooked biscuits that have been split open.
