Brown sausage in a large saucepan or pot over medium-high heat, crumbling well until fully cooked, about 7-8 minutes.
Remove sausage crumbles to a bowl. Do not drain the grease. Add butter to the same pan.
Once melted, add flour, a pinch of salt and pepper, and other seasonings. Mix well until the flour is completely incorporated and the mixture is crumbly, but not overly dry. Allow to brown lightly, stirring frequently for 2-3 minutes until the roux is golden and smells nutty.
Once browned, add milk one cup at a time waiting until the mixture is boiling and has thickened before adding more. There will be about 3-4 minutes between adding each cup. Whisk frequently to keep the milk and gravy mixture from burning. If you prefer a thinner gravy, add a bit more milk until the mixture looks how you want. Taste and add salt and pepper according to preferences, keeping in mind that the sausage will also add a bit of saltiness.
Once all the milk is added and the mixture has thickened. Add the sausage, taste again and adjust seasonings accordingly.
Serve with biscuits, country fried steak, over potatoes, etc.
