Five or six pretty big sausages (these were spicy Italian, which only prove that the type is meaningless)
Maybe half a cup of heavy cream
A cup of really, really good buttermilk -- the kind with butter flakes in it. Harris Teeter sells it, if you're near one of those.
Pepper and salt to taste
3 T all purpose flour
2 T butter
Brown all that sausage over medium heat, making sure to actually brown it, not just steam it until it is cooked.
Remove the sausage from the pan and add the butter. Melt the butter with the stuff left from the sausage, and start scraping up that fond. Add in the flour, whisking or otherwise mixing constantly -- you're making a medium-dark roux, not a light one. So do that, and don't stop mixing or you'll burn it. And that will make this recipe a disaster.
You can reduce the heat a bit if it is too hot, and then add the cream and buttermilk. Mix this, taking care not to scald the dairy. This can reduce a bit if you want, but you're really just heating it all up.
Add the sausage and cook a little longer, again, until it is hot. If you need to, which you probably don't, season for pepper and salt.
Slop that onto some biscuits and hope you don't have a coronary.