1lb. mild breakfast sausage- I use Bob Evans country mild
2tbl oil (omit this if you are using a sausage with a lot of fat)
1 can evaporated milk
Brown sausage in a skillet. Don't drain meat drippings, you'll need it for the roux.
Add the flour and whisk for about 1 minute.
Add the milk and water and whisk until smooth .
Cook and stir (scraping the bottom) until the gravy just begins to boil.
The gravy will thicken as it cools. Add more water if needed.