Guest post from Bill Pudim. Biscuits and gravy

From Bill Pudim : Grill Master on Backyard BBQ Battle

Sausage gravy and biscuits, topped with a sunnyside-up egg is a southern classic and one of my favorite breakfasts. Simply delicious. The biscuits are your preference, personally I like buttermilk drop biscuits, but you can buy the refrigerated Pillsbury Country Biscuits at the grocery, use Bisquick, or make your own rolled biscuits. The magic is in the gravy. I like to use Johnsonville breakfast sausage, because I can't find a Canadian breakfast sausage that has that sage, savory flavor that stands out. If I can't find Johnsonville, I will use locally produced breakfast sausage and season it to my liking before browning. 

Here's my gravy recipe

1lb of loose breakfast sausage,
1tbs of finely minced onion
6tbs all purpose flour
1/2 tsp salt
1/2 tsp black pepper
hot pepper sauce to taste
2 354ml cans evaporated milk
1 cup water

Crumble and brown breakfast sausage over medium heat in a large skillet, add minced onion when sausage is no longer pink, continue to cook for 1 minute. add flour to sausage and onion and mix well, add 2 cans of evaporated milk and continue to stir constantly, Add 1 cup of water, keep stirring, scraping up all fond from the bottom of skillet. When gravy begins to thicken, reduce heat to low and continue stirring, add several dashes of hot pepper sauce, salt and pepper, stir until blended.

Serve immediately over warm biscuits and top with egg and enjoy.

Leftover gravy can be refrigerated and reheated, add a splash of milk or half&half to desired consistency.