Make white sausage gravy by cooking breakfast sausage in a skillet along with milk and flour for thickening. Use hot or mild breakfast sausage, and season with seasoned salt and pepper to taste. A recipe for sausage gravy by Ree Drummond is available on FoodNetwork.com.
Heat a large heavy skillet over medium-high heat. Using 1 pound of breakfast sausage, tear small pieces of sausage, and place them in a single layer in the skillet. Brown the sausage over medium-high heat until it is fully cooked through and no longer pink.
Reduce the heat to medium low, and sprinkle half of 1/3 cup of all-purpose flour over the sausage. Stir the sausage so that it absorbs all of the flour. Continue adding the remainder of the flour in small increments while continuing to stir. Once all the flour is in the pan, stir the pan contents around for about a minute to incorporate.
Continue to stir constantly while pouring in 3 to 4 cups of whole milk. Cook the liquid for 10 to 12 minutes while continuing to stir until it thickens and resembles a gravy. Season with 1/2 teaspoon of seasoned salt and 2 teaspoons of freshly ground black pepper, and continue to cook until the gravy thickens more. If the gravy becomes too thick, thin it out with additional milk as necessary. Taste the gravy, and adjust seasonings as desired.