1/2 cup light cream
1/2 cup beer
1/2 teaspoon hot pepper sauce
1 large sausage, sliced
In a large skillet over medium-high heat, combine light cream and beer. Spread 1/2 the thick sauce over the meat, then pour the remaining sauce over the meat. Cook until pork is brown. Remove from heat and drain excess fat.
Combine sausage in another large skillet, and toast over medium heat. Sprinkle with hot pepper sauce, then pour sauce over all.