Cook the sausage in a large skillet over medium-high heat.

Remove the sausage from the skillet into a bowl.

In the same skillet, over medium-high heat, add the bacon grease.

Once melted, add the flour and stir frequently to make a lightly browned roux. About 2 to 3 minutes. It should be the consistency of wet sand. Add more flour if too saucy, and add more grease, if too dry.

Using a whisk, pour in the cream, and whisk constantly.

The gravy will start to thicken after about 4 minutes...add in milk to reach the desired consistency.

Add in sausage and seasonings.

Taste and adjust seasonings to your liking.