- 1 Pound hot italian sausages
- 1 small chopped onion
- 4 Tablespoons flour
- 1 Tablespoon red pepper flake
- 2 Cups milk
- 1/2 Cup buttermilk
- 1/2 Teaspoon crushed black peppercorns
- 1/2 Cup cheddar cheese
- 4 Callie's Charleston Biscuits, sliced open
Remove sausages from casing. In an oiled skillet over medium-high heat, brown sausage crumbles and onions until fully cooked.
Stir in flour, making sure it reaches a pasty consistency.
Slowly whisk in the milks and peppercorn until creamy.
Pour over sliced biscuit.
Top with cheddar cheese and spring with salt.