Brown the sausage in a skillet, crumbling the meat. Remove the sausage, reserving 6 T of the drippings (add coconut oil to the skillet if needed). Add the onions and cook until transparent. Stir in flour to make a roux, and cook until golden brown and bubbly. Stir in chicken soup stock, blending till smooth, then cream and nutmeg. Simmer until the gravy is thickened and bubbly. Return the sausage to the gravy and heat through. Serve the sausage gravy over biscuits. Makes 8 2/3 c servings. This recipe is Aunt Michelle’s.