Heat up your big pan or cast-iron skillet.

Place your frozen sausage in the pan.

Scrap the sides of the sausage evenly, making sure to move it around so it doesn't stick to the pan.

Once the sausage is in small pieces, you are going to start on your gravy. The important thing to remember here is you want ALL of the fat from your sausage. It will help with the consistency and flavor of the gravy.

Add enough flour to coat all of the sausage.

Slowly add in your milk. Remember to stir constantly.

Bring to a boil.

If the gravy is too thin, add a tablespoon of flour.

If it is too thick, add a little bit of milk.