Being from the south I hate going to a restaurant and ordering gravy and biscuits and when it arrives the gravy is white and thick almost like paste or as my mom calls it thickening and in some cases where is the sausage? Now I learned how to cook from my mom and granny and they are true southern cooks. I remember my first pan of gravy when I was 15 and you could have actually paved the driveway with it. I would say that now a lot of years later I have mastered making some good gravy.
Crumble your sausage in frying pan and cookwhen sausage is done take the sausage out and drain on a paper towel to remove excess grease and to prevent burning.
Add your flour amount depends on how much grease is still in your pan.
Keep a close eye on this. keep stirring and for a good brown gravy you let it get almost to the point of burned you want it to get to a dark brown.
Add your milk and keep stirring as the gravy starts to thicken return your sausage to the pan and continue to stir. If it appears to thick add a little more milk till it is the right thickness for you.
Serve on toast or biscuits