I learned to make any gravy this way by watching my grandmother. She said it is the only sure way to keep from getting lumps in the gravy. She made her own seasoned flour, I purchase it, it lasts me a long time. I use it in all my gravy recipes. I hope you enjoy this recipe as much as I do. If you find there isn't enough fat from the sausage, add some butter or olive oil prior to adding the flour mixture. Blessings to all!!