My late husband was always asked to make his "special" gravy whenever we had company over night. I was lucky enough to learn how he made it before he passed away. It's just one of those gravies that never tastes the same no matter how many times you make it - BUT - its always good anyway it turns out..
In an iron skillet take the sausage and break it up as you cook it. ( You want to leave the sausage grease in the skillet and may need to add some bacon grease if you don't have enough in the bottom of the skillet from the sausage.)Sprinkle with garlic powder
NEXT Sprinkle the flour over the sausage BUT just enough to cover all the sausage. Mix it all together. It should be completely dry in the bottom of the skillet.
Add the 1 cup of milk or enough to cover the sausage. Cook on medium heat and as it starts to boil if it becomes too thick slowly add a little more milk to the consistency you like for a gravy. add salt pepper and cover. You don't want to leave it on the burner because it will get very thick ..
This is where you sample and tweek it to your taste buds. I like garlic so I sprinkle more in mine -