The best southern cooks all have their recipes for a great white gravy perfect for smothering over biscuits. My Maw-maw was from Georgia and had her own way around the kitchen. I'd watch her make this when I was a kid and now I'm passing it on to my grandkids (and you!)
Brown the sausage in a saucepan over medium-high heat. Make sure the pieces are no longer pink and are nicely browned.
After the meat is cooked through and browned, push it to the side of the saucepan and add the diced onions.
Cook the onion until it's soft and translucent.
With a pair of long tongs, wipe the saucepan free of any excess grease with a paper towel. Discard the paper towel.
Lower the heat to medium-low and sprinkle the flour over the sausage and onions. Cook for 2-3 minutes to cook off the pasty flavor of the flour.
Add the milk and whisk vigorously.
Increase the heat to medium-high again. Continue to whisk as the gravy comes up to a boil and thickens.
Lower the heat to a simmer and season with ground pepper, cloves, nutmeg, and Italian seasoning for 10 minutes.
Taste and season with salt if necessary.