Recipe(tried): Sausage Gravy

I have made this type of gravy all my life whether it's sausage, fried chicken or chicken fried steak the process is all the same. It is basically a white sauce with pan drippings instead of butter.
Cook 1 lb. of sausage (in slices or crumbled it doesn't matter) remove sausage from skillet. Leave about 4 Tbls of drippings in skillet and add 4 Tbls of flour and cook over med. heat stirring constantly (a whisk is really helpful to eliminate lumping) for about 2 mins. Pour in 2 cups of milk and cook until bubbly and thick. Adjust flour at beginning for thickness, this makes a med. style base. Adjust seasonings to your preference with salt & pepper. Add crumbled up sausage to taste. Gravy will thicken as it sits so don't get it too thick to start.