2 lbs. lean bulk pork breakfast sausage
1 diced onion
1 small head roasted garlic, pulp squeezed out and reserved
red pepper flakes; to taste
1/2 -1 tsp. chicken bouillon granules
salt and pepper; to taste
seasoned salt; to taste
8 cups whole milk
3/4 cup flour
In a heavy bottomed pot, brown the sausage over medium heat. Add the diced onion and continue to cook until onions are caramelized. Stir in the roasted garlic and the flour until ingredients are well coated then stir in whole milk. Stirring constantly, add the red pepper flakes, chicken bouillon, salt and pepper and seasoned salt. Continue to cook until thickened.
Serve over scrambled eggs and biscuits.