Cook the sausage until it is no longer pink. Do not drain the fat from the skillet. The fat is necessary to make the gravy thick. It holds all the delicious flavor from the meat.

Sprinkle the flour over the cooked sausage pieces. Stir it well so the flour coats the meat. Cook this for one minute to brown the flour. This removes the raw taste from the flour.

Pour the milk into the skillet very slowly now. Stir constantly while you pour the milk in. This prevents lumps from forming in your gravy. Keep stirring until the mixture begins to bubble.

Reduce the heat to low once it thickens. Add the salt and plenty of black pepper now. Let it simmer for a few more minutes. Turn off the heat when it looks right.