Heat a large skillet over medium heat. Add the pork sausage and break it into crumbles. Cook until browned and fully cooked, about 6-8 minutes. Do not drain the grease - you want to keep it for its rich flavor.

Sprinkle the flour over the cooked sausage. Stir well, ensuring the sausage gets evenly coated. Cook for about 1 minute to remove the raw flour taste.

Slowly pour the milk into the skillet while stirring constantly. This helps prevent lumps from forming in your gravy.

Cook the mixture over medium heat, stirring frequently. The gravy will thicken in about 5 minutes. If it becomes too thick, add a splash of milk to adjust the consistency.

Add salt and black pepper, a little at a time. Taste and adjust the seasoning as needed. (Note: since salt content varies depending on the brand of sausage used, I do not suggest amounts. Add a little at a time, tasting as you go, until it's seasoned just the way you like it.)

Serve hot over freshly baked biscuits.