Brown the sausage over medium heat, breaking it up as it cooks, until it is fully cooked through and nicely browned.
Add butter, if needed, to bring the total fat in the pan to about ¼ cup. Stir in the flour and cook for about 4 minutes, stirring frequently, until the mixture is lightly golden and the raw flour taste is cooked out.
Using a whisk, pour the milk into the sausage mixture all at once, then whisk until fully incorporated. Continue whisking as the gravy begins to thicken, stirring until smooth and creamy.
Add salt and pepper, then taste and adjust as needed. We make our gravy pepper-heavy—that’s what gives it its signature flavor.Continue cooking until it reaches your desired thickness. If it becomes too thick, simply whisk in a little more milk to loosen it. Serve warm over our favorite biscuit recipe, linked above.