Zesty blackened breakfast sausage patties served over biscuits with a caramelized onion gravy.
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Form the breakfast sausage into 8 flat patties and coat both sides generously with the blackening seasoning.
Heat a large cast-iron skillet over medium-high heat and sear the patties until dark and cooked through, about 4 minutes per side.
Remove the sausage from the pan and set aside, leaving the rendered fat in the skillet.
Add the butter and sliced onions to the skillet, cooking over medium heat until the onions are soft and deep golden brown.
Whisk in the flour and cook for 2 minutes to create a dark roux, stirring constantly to avoid burning.
Slowly whisk in the milk and beef broth, then add the Worcestershire sauce and thyme.
Simmer the gravy for 5-7 minutes until thickened, then season with salt and extra blackening spice to taste.
Split the warm biscuits, place a sausage patty on each, and ladle the hot onion gravy over the top.
