For the gravy: In a large pot, brown the sausage over medium-high heat to render the fat. Use a slotted spoon to remove the sausage from the pot, then finely chop and reserve for a later use. Add the flour, pepper, salt and sugar to the pot and whisk the flour into the rendered fat to create a roux. Cook until slightly brown, then add the half-and-half, whisking continuously. Bring the gravy to a boil, stirring constantly, and cook until thick, 10 to 15 minutes. Add the sausage back to the gravy and stir until incorporated.
For the Ying-Yang: Preheat a griddle to 350 degrees F. Heat the oil on the griddle and then place the grated potatoes on top. Tap down lightly on the hash browns with an oiled pastry brush. Cook for 3 to 4 minutes, and then flip to cook the other side.
Place the meat on the hottest part of the griddle, and cook to desired doneness. Cook the eggs to your preference.
Place the meat on one side of the serving plate, then the hash browns in the middle and the eggs on the other end. Place the cheese on top of the plated food. Pour the chili over half of the plate, and 1 cup of the gravy over the other half. Spoon the jalapenos on top if using and serve with a toasted biscuit.
The White Sausage Gravy makes enough for 20 servings of the Ying-Yang dish; you can also serve it over biscuits or your favorite breakfast meal.
Recipe courtesy of Tiffany's Original Diner, St. Louis, MO