In a large skillet, brown off your breakfast sausage. While cooking, use
wooden spoon to break up the sausage into small crumbles. Season the sausage
with desired amount of salt and plenty of black pepper. Cayenne may be added
to add a bit of heat to the gravy.
Once the sausage is browned and no longer pink, assess the amount of fat that
has rendered from your sausage. If there is very little fat (less than a
couple of tablespoons) in the bottom of the pan, add a knob of butter (1 or 2
tablespoons).
Add a few tablespoons of flour to the sausage. The goal is to have an
approximately 1:1 ratio of flour to fat. So, if you have about 3 tablespoons
of fat, add about 3 tablespoons of flour.
Cook the sausage and flour mixture for a couple of minutes, attempting to
cover all the sausage in flour and absorb all of the fat. Add more flour or
butter if needed to make sure all the fat is combined with flour. This will
be your roux for your gravy.
Once the raw flour smell has cooked off, remove the pan from the heat and
allow to cool to room temperature. Package up the sausage in a container or
ziploc bag.