Sausage Gravy

This northern girl had never heard of Sausage Gravy until I moved to North Carolina 20 years ago.  Suddenly there was a whole world of culinary goodness ( and a little bit of weirdness, to be honest) laid out at church pot lucks, neighborhood picnics, restaurants, and the grocery store aisles.  Sweet Tea.  Barbeque.  Hush puppies.  Banana Pudding.  and Sausage Gravy.   While the idea of it didn't seem appealing at first, tasting changed my mind.  While my teenage son orders this frequently from Bo's  on his way to basketball practice ( I know, right?!) , I typically reserve this for camping breakfasts, and maybe someone's birthday, because let's face it, this isn't health food. But it is easy to make and Yum.my.

1 lb. ground pork sausage
2 T. butter or vegetable oil
1/4 c. all-purpose flour
3-4 c. milk
1/2 tsp. salt
1/2 tsp. ground black pepper

Brown sausage in a large skillet over medium-high heat. Remove sausage, leaving drippings in the skillet.  Add butter or oil to the skillet and reduce heat to medium.  Add flour and stir constantly until  mixture turns golden brown.
Gradually whisk milk into skillet. When mixture is smooth, thick, and begins to bubble, return sausage to the skillet. Season with salt and pepper, and simmer for about 15 minutes.

Serve over split, fresh biscuits.