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Well, I'm not sure where you have problems, but this is what I do.
Brown one package of Sausage (I recommend Jimmy Dean Hot), do not drain.
Mix in 6 heaping tablespoons of flour, and let cook into the meat for a bit.
Add milk. Start with a couple of cups. If it's too thick, just keep adding milk and stirring until it's desired consistency.
If you make it too thin, make a flour paste with water, then stir in.
The key is to let the flour cook into the meat, then to start slow with the milk. It's much easier to thin out gravy than thicken it.
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Courage is not the absence of fear but rather the judgment that something is more important than fear.
The brave may not live forever but the cautious do not live at all.
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