In a large frying pan or skillet, cook breakfast sausage over medium heat, breaking apart into crumbles as it cooks.
When cooked, approximately 10 minutes, remove meat using a slotted spoon. Remove to a paper towel lined plate. Reserve rendered pork fat.
Reduce heat to low and stir in flour. Continue to stir until it makes a paste and turns a light brown.
Add 1/4 cup milk, whisking or stirring well using the back of a spoon to break apart the flour clumps. Whisk until smooth. Add remaining milk in 3 stages, whisking after each to prevent lumps.
Add reserved sausage back to the pan, tossing to combine. Taste the gravy to determine how much seasoned salt is necessary and then add slowly, tasting along to way to determine the correct amount. Follow the same guidelines with black pepper.
Spoon over dish of your choice. Or eat with a spoon. I won't judge.
If you tried this recipe, swing back through and let us know how you liked it and if you made any variations!
Add rosemary, thyme, sage or smoked paprika for simple variation.