Dave's Sausage Gravy For 1 (or 2) by Dave Ferguson

Based on the recipe by Ree Drummond
Read more at: http://www.foodnetwork.com/recipes/sausage-gravy.html?oc=linkback
1/4 pound breakfast sausage, hot or mild
2 tbs flour
1 1/2 cups milk
1/4 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper, more to taste
A dash of cayenne pepper, if you like it a bit hot
Biscuits, warmed, for serving

Some other things to try adding: poultry seasoning, Lawry's Seasoning Salt, Worcestershire sauce, hot sauce (in place of the cayenne pepper), and some diced onions with the sausage.
Another recipe I found used maple flavored sausage.
With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasonings and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in more milk if needed. Taste and adjust the seasoning.
Spoon the sausage gravy over warm biscuits and serve immediately!
Serves 2