Didn't have any sausage in the fridge but did have some homemade Andouille so I created a variation of the classic biscuits and gravy...
Took the casings off of two links of Andouille and pan-fried the sausage with a bit of butter and oil...
Added flour to make a nice roux and then whole milk to form a nice cream sauce. Seasoned with a healthy dose of freshly ground black pepper and a springling of CRP and freshly chopped flat leaf parsley. Served with poached eggs over English muffins.
Not as good as the traditional sausage gravy but still pretty good eats!
(Just don't tell my doc!)