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Are you looking for sausage gravy like for biscuits with sausage gravy, or a spaghetti sauce (aka gravy) with sausage?

I buy a pound of pork sausage at the market, cook it slowly letting it exude every bit of fat it will without overcooking the meat - remove sausage with a slotted spoon letting it drip in a bowl - re-add those drippings and a chunk of butter and let the fat heat up, - add an equal amount of flour to the pan and let it bubble until the raw taste of the flour has been erased - add half and half, and salt and pepper and stir until smooth. re-add the sausage and let it bubble slowly stirring almost constantly.

Big - homemade - buttermilk biscuits are a must.

Biscuits and gravy - actually think the biscuits are the easy part.

The BEST Sausage Gravy!

8 oz. pork sausage
1/4 cup all-purpose flour
2 and 1/3 cups milk
1/2 tsp. salt
1/2 tsp. pepper

Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink.
Remove sausage and drain on paper towels, reserving a tablespoon or two of the drippings in skillet.
Whisk flour into hot drippings until smooth; cook, whisking constantly, 1 minute.
Gradually whisk in milk, and cook, whisking constantly, 5 to 7 minutes or until thickened. Stir in sausage, salt, and pepper.
Makes 2 cups.
Serve over buttermilk biscuits or grits.

you're welcome

It's only worth eating if it's made from Blue and Gold sausage. IMHO.

we used to use 1/2 spicy breakfast sausage and 1/2 reg b'fast sausage.
then just a standard sausage gravy, always use whole milk and lots of black pepper and a little red pepper flakes . We would use 6lbs of sausage every friday morning and that made a ton of gravy, but we would sell out by 10:30 am and there were never any leftovers.

Personally I don't remove the sausage.. just add the flour after the sausage is browned, brown it a bit / fully incorporate the flour into the meat, add the milk. Country cooks don't have not time to remove the sausage 8-)

I leave the gravy making to DH (although I note that we leave the sausage in, that lamb sausage also makes great gravy, but avoid turkey sausage -- not enough fat, and that we always add a couple drops of Tabasco), but these are the best quick biscuits out there:

http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-best-drop-biscuits-recipe.html

Every bit as tasty as the classic rolled biscuits in half the time (just more irregularly shaped)!