In a large skillet over medium heat, cook the sausage until browned and fully cooked, breaking it into small crumbles as it cooks. Don’t drain the fat, this is the base of your roux. If the sausage is lean, add a pat or two of butter to make up the difference.
Sprinkle the flour evenly over the cooked sausage. Stir well and cook for about 1 minute to remove the raw flour taste.
Gradually pour in the milk while stirring. Scrape up any browned bits from the pan and stir until the flour dissolves. Continue to cook, stirring frequently, until the gravy thickens, about 5 to 8 minutes. Add more milk if it gets too thick.
Stir in the black pepper and taste before adding salt, some sausage is salty enough on its own. Adjust as needed. Spoon generously over warm biscuits. Serve hot.
Notes
Don’t drain the sausage fat, it's the base for the roux. If the sausage is very lean, add a pat or two of butter to compensate.Cook the flour for about 1 minute to remove the raw taste and build flavor.Add milk gradually while stirring to keep the flour from clumping and ensure a creamy consistency.Taste before adding salt. Some sausage is salty enough on its own.Whole milk gives the best texture, but any milk will work in a pinch.Gravy thickens as it cools, reheat with a splash of milk to loosen it up.Storage: Refrigerate for up to 4 days or freeze for up to 2 months. Thaw overnight in the fridge and reheat gently with added milk. I don't recommend freezing this gravy.