I do sausage gravy. I brown the sausage and drain it well. I like to use the grease! If you don't then add about 1/4 cup of oil to pan and when heated add about 1/4 of flour. stir it around a bit and gradually add about 1 1/2 cups milk. I think room temp milk blends better, but that's just me ;)

You might need more milk--sometimes I do. I also add a dash of onion powder and garlic powder. Salt and pepper to taste. 

I usually just buy the dry packages of the "white pepper gravy" and then after I make it I mix it in with the browned sausage and their drippings, my husband said he has always hated Sausage and gravy biscuits and he loved "mine". 

I use to buy the country gravy mix and do like Champ and my husband too didn't like gravy biscuits until he had those.. It tasted pretty salty to me though.. but most anything with sausage in it is pretty salty. 

I also have a sausage recipe... I brown one roll of sausage with some garlic powder and onion powder. Drain well.
I do it by sight, but I pour about 2 cups of milk into the pan with the sausage. (I prefer evaporated milk, as it makes a more creamy gravy, but regular jugged milk will work just as well.) In a coffee cup, or measuring cup, mix 1/4 cup milk with about 2-3 tablespoons of flour. Once you get all the lumps out pour into the pan with milk/sausage. Return to stove burner, and heat stirring continuously until desired consistency. If it doesn't thicken enough, mix a little more milk with a little more flour. Then mix into gravy. (It will thicken the more hot it gets, so be patient on this one or you will end up with "dumplins" on the bottom of your pan.)
For extra flavoring, I get the ham bouillon in the Mexican foods isle at the grocery store, and mix one or 2 packets into the gravy... gives it a nice smokey flavor.
Like I said, I do it by sight, I hardly EVER measure anything when cooking so these are round about measures, just have to tweak it as you go.