2 tablespoons butter
8 ounces breakfast sausage links, casings removed and meat broken up
4 strips bacon, sliced crosswise
½ cup chopped green onions
⅓ cup packed all-purpose flour
1 pinch cayenne pepper, or to taste
salt and freshly ground black pepper to taste
2 ½ cups cold milk
1 tablespoon chopped green onion
1 pinch cayenne pepper for garnish
Dissolve margarine in a huge skillet or pan over medium warmth; cook frankfurter and bacon in the hot spread, mixing to split the wiener up into little pieces, until hotdog is seared and bacon is practically fresh, around 10 minutes. Blend 1/2 cup green onion into wiener combination and saute until onions are delicate, around 3 additional minutes.
Stir flour into meat mixture, 1 to 2 tablespoons at a time, until thoroughly combined and mixture is pasty. Cook, stirring often, 2 to 3 minutes to remove raw taste of flour.
Whisk milk into meat combination, around 1 cup at an at once. Keep on speeding until sauce starts to thicken, around 5 minutes. Go warmth to medium-high, carry sauce to a stew, and season with a touch of cayenne pepper, salt, and dark pepper. Lessen warmth to medium-low.
Keep on stewing sauce until flavors have mixed and sauce is thick, 10 to 15 minutes, mixing incidentally. Sprinkle with 1 tablespoon green onion and a spot of cayenne pepper for embellish.