1. Heat a large frying pan (cast iron if you have it) over medium-high heat and brown the sausage, breaking into small pieces and moving around the pan frequently.
2. When sausage is nicely browned and cooked through, reduce heat to low. Remove all but a tablespoon of fat from the pan with a spoon (you shouldn’t have much more than that amount if using Outpost sausage) and leave the sausage in the pan.
3. Slowly sprinkle flour into the pan and stir until the sausage bits are well coated and oil is absorbed. You’re going for a pretty dry looking mixture, making sure the flour is being well incorporated and cooked a bit. There should not be any chunks of white flour in the pan.
4. Once the flour has all been incorporated, slowly pour in your milk and stir constantly. The mixture will quickly thicken as the flour absorbs the liquid. Keep adding milk, stirring or whisking the whole time until the gravy is smooth and to your desired consistency.
5. Add a liberal amount of freshly ground black pepper and salt to taste.
6. To serve, place a biscuit on a plate, top with an egg cooked to order and top the whole thing with a healthy spoonful of gravy.