Brown the sausage over medium heat in a large skillet, breaking it into small chunks as it cooks.
When the sausage is cooked through, pour the flour over the meat and stir it to coat all of the meat.
Cook for a couple of minutes until the flour is soaked into the meat.
Pour in half of the milk and stir until the gravy thickens.
Pour in the remaining milk and stir until it comes to the consistency you like. If it gets to thick, add more milk as needed.
Add salt and pepper to taste.
Serve over biscuits, hashbrowns, or eggs.
Video
Notes
We use a roll of breakfast sausage in this recipe. Any brand will work fine. We normally have 2% milk on hand, so that's what we use. Skim or whole milk will also work. After pouring in the first half of the milk, you'll think it's too much milk. Just keep stirring on the heat and it will thicken up. That second half of milk will also look like too much, but it will thicken as it cooks. For a thinner gravy, add more milk. For a thicker gravy, use a bit less milk or just cook longer.