Sausage Gravy

1 lb pork sausage (I like to use the sage variety)
1/4 c flour
3 c whole milk
salt and pepper to taste

Cook the sausage over medium high heat, breaking apart into crumbles. Once cooked through remove from heat and set aside. Check to see how much grease is left in the pan - different sausage varieties will yield different amounts. Add enough butter or bacon grease to make about 4 tablespoons of grease. Lower the heat and add the flour stirring constantly until it turns a light golden brown. Gradually whisk in the milk until smooth. It will begin to bubble and thicken, turn the heat to low and add the sausage. Season to taste (plenty of pepper!) and simmer a few minutes longer until it reaches the desired thickness. Thin with a bit more milk if necessary. Spoon over warm biscuits or toast.