Pour 3 cups of milk in a liquid measuring cup and set aside.

In a medium sized skillet over high heat, brown the sausage. While cooking, break apart the sausage as it cooks into crumbs with a wooden spoon.

Once the sausage is cooked drain the grease from pan except for 1 tablespoon worth. Set that tablespoon of sausage grease aside in a bowl, set the cooked sausage in another bowl to the side.

Melt the butter in a large pan over medium high heat with the reserved sausage grease.

Once the butter and grease is completely melted add the flour and stir with a whisk. This mixture should be fairly solid. Cook for a minute to brown the flour, butter and grease mixture.

Lower the heat to Medium heat.  Then add the room temperature milk, small amounts at a time. Be sure to whisk until smooth after each addition of milk.

Once all the milk is added and it is completely whisked, add salt and pepper to taste. I add approximately 1 teaspoon but you want to start out with just a pinch and add the salt little by little otherwise you will end up with a to salty white gravy.

Heat the white gravy until it is boiling, stirring occasionally.

Once the gravy is boiling, add the sausage and lower the stove temperature to low and continue stirring the gravy. Continuing to stir for 3-5 minute until the gravy has thickened. If you find the gravy is too thick, then add more milk. You will want to only add the milk little by little and slowly if you are thinning out the gravy.