1 lb breakfast sausage (such as Coon Rock Farm’s sausage)
2 Tablespoons reserved fat
2 Tablespoons all-purpose flour
2 cups milk
Pepper, to taste

Cook sausage on medium heat crumbling into small pieces until VERY crisp. Drain completely through a colander and wipe out pan. Return 2 tablespoons reserved fat to pan on medium heat.

Add flour and cook until tan color. Add cold milk and whisk constantly until thickened. Return sausage to pan and gently cook over medium heat until thick. May need to add more milk.