1. In a large nonstick skillet over medium-high heat, cook and crumble sausage until well browned and cooked thoroughly (about 10 min.).
2. Remove sausage from skillet, leaving drippings in the pan.
3. Sprinkle flour evenly over sausage drippings. Whisk flour into drippings, using just enough flour to form a loose but thick paste (it should not look very greasy or dry); cook, whisking constantly, until mixture begins to turn brown (about 2 min.).
4. Reduce heat to medium. Whisk in 2 cups milk; cook, whisking often, until gravy is thick and bubbly (about 3 min.).
5. Add additional milk as needed to reach desired consistency.
6. Season milk mixture with salt and a generous amount of pepper. Return sausage to the pan; heat through.
7. Serve gravy over warm biscuits; garnish with parsley, if desired.

Tasty Tip:

• The ratio of fat to flour should be roughly equal; therefore, the amount of flour needed will depend on how much fat is rendered from the sausage. The more fat and flour used, the more milk will be needed and the greater the yield of gravy.