In a 14 in skillet, brown the Fresh Pork Sausage. Once Sausage is cooked, using a slotted spoon remove as much of the sausage from the pan and set aside.

Add in extra Canola Oil (Crisco/Lard) and butter. Enough to get about 1/4 - 1/3 cup of oil in your skillet. Let the oil get warm on medium heat for about 30 seconds to a minute.

Slowly add in the flour, mixing thoroughly until the oil begins to thicken and bubble. The mixture should NOT get dry. If oil begins to clump or get dry, stop adding flour and add a tad more oil to deglaze the mixture to a smooth paste.

In a separate pot, warm your milk on medium heat until it is is hot but not scalding.

Slowly, add the warm milk into the oil mixture while whisking. Milk should fill the skillet. Whisk the gravy until it begins to thicken, approx. 3-5 minutes.

Once gravy has thickened, add the sausage back into the gravy and season with salt and pepper to taste.