Homemade Sausage Gravy

Preheat a large, deep skillet over high heat and let it warm up for a couple of minutes. Cook the sausage in the hot skillet, stirring frequently until it reaches your desired level of crumbliness and browning, taking around 5 to 7 minutes. Use a slotted spoon to carefully transfer the sausage to a paper towel-lined plate, allowing excess grease to drip off; set it aside for now.

Carefully pour most of the remaining grease from the skillet, leaving about 2 to 3 tablespoons. Stir the flour into the remaining grease in the skillet over low heat, whisking constantly until a smooth paste forms. Reduce the heat to a very low setting and let this mixture cook for at least 5 minutes, stirring occasionally every now and then. Grandma's secret to a perfect gravy was always letting it cook for just a little bit longer than necessary.

Gradually pour milk into the skillet, whisking continuously as you add about 2 1/2 cups. Increase the heat to medium and continue cooking, whisking constantly until you reach your desired consistency. Bring the gravy to a rolling boil and cook for some time, stirring occasionally until it reaches your perfect thickness. If you're feeling extra fancy, add a bit of the cooked sausage back into the gravy for added flavor.