Sure. 
Oh, where to start.... with the sausage.
We always used Tennessee Pride Mild because we liked that flavor, but use whatever bulk breakfast sausage you like. This year I bought ground pork and am seasoning it with AC Legg #10. I use 1 lb of sausage to 2 quarts of milk.
First, brown the sausage well. You want to keep the fat for making the gravy. I brown the sausage in the big pot that I'm going to make the gravy in and then pull out the cooked sausage and hold it in a bowl until I'm ready to put it in the gravy.
So, let's say we've browned 1 lb of sausage and are going to use 2 quarts of milk to make gravy. You want 8 Tbsp of pork fat, if you don't have enough pork fat add enough butter to make up the difference.
Time to make the roux. Over medium heat, heat your 8 Tbsps fat. Add 10 Tbsp of all-purpose flour and whisk continuously until smooth. Add milk a little at a time, whisking continuously. Once the first bit of milk you add has been whisked in and everything is smooth add more milk and repeat until all the milk is added and it's smooth. Keep whisking and bring to a boil and allow to boil at least 1 minute to make sure the flour is cooked. This is the time to taste and adjust the salt and pepper to your liking.
Turn the heat off and stir the browned sausage in and it's done.
