Lucy Wilma gave me this one. Every recipe box should have at least two recipes for pork gravy, right?
Saute sausage, then deglaze pan with beer. Chill beer, skim fat.
Make your standard bechamel, adding a bit of nutmeg. Add defatted beer, sausage, and a bit of half and half or cream, and sage.
Season with salt and pepper, serve with biscuits.