In a large skillet fry 1 pound of breakfast sausage breaking it apart while it is cooking

Once all the meat is cooked and no longer pink remove the sausage and place on a plate leaving the drippings behind in the skillet

Melt 4 tablespoons of butter with the dripping on medium heat

Once the butter is melted add 4 tablespoons of flour , make sure it is all absorbed (making a roux)

When the roux is all bubbling and mixed with the dripping well slowly pour the can of evaporated milk .Stir well while pouring and a wire whisk can be used to prevent lumps

Once this mixture comes up to a slow simmer it will thicken. Add water and thin the gravy out to desired consistency.

Stir in reserved cooked breakfast sausage

Add salt , pepper, and a few dashes of hot sauce

Best served with Biscuits