Brown the sausage over medium-high heat until no longer pink. Break up sausage into pieces with a spatula while cooking.

Reduce the heat to medium-low. Remove sausage from skillet.

Sprinkle in 3 to 4 tablespoons of flour creating a roux. Let it Brown and thicken being careful not to scorch it.

Sprinkle on half the flour into the sausage and stir into the roux so that the sausage soaks it all up.

Add a little more until just before the sausage looks too dry.

Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.

Cook the gravy, stirring frequently, on medium high heat until it starts to thicken then reduce heat to medium-low to low until it thickens. (This may take a good 10-12 minutes.)

Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in 1/2 cup of milk or more if needed.

Taste and adjust seasoning.