mama I think the nutmeg makes a great addition as long as you don't use too much. Here's the one I've been making with Jimmy Dean Sage sausage and in my opinion is one of the best sausage gravies I've ever had, anywhere, including any restaurant. I know that's a pretty bold statement but people who don't like sausage gravy like this one, and I'm pretty sure it's close to what you do with the addition of nutmeg, and poultry seasoning. The two key ingredients to this recipe. Maybe you might like to try it sometime. So that's why I'm going to post it here for you.
Sausage Gravy
1 lb sage-flavored bulk pork sausage
2 Tbsp finely chopped onion
6 Tbsp all-purpose flour
1 qt milk
1/2 tsp poultry seasoning
1/2 tsp ground nutmeg
1/4 tsp salt
1 Pillsbury Grand Biscuits (bake according to directions on can, cool & slice) homemade would be even better!
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Crumble sausage into a large saucepan; cook over medium-low heat
Add onion, cook & stir until transparent
Drain, discarding all but 2 Tbsp of drippings
Stir in flour, cook over medium-low heat about 6 minutes or until mixture bubbles and turns light brown
Stir in milk, add seasonings
Cook, stirring until thickened
To serve, put on top of sliced biscuits
About 6 servings