Brown the sausage in a medium size, but one with higher sides, skillet. Remove sausage and retain any remaining grease. Over a medium high heat add in the minced meat and then the butter, a little at time sprinkle in the flour and whisk well to combine. Pour in the 2 C. milk and whisk to remove any lumps. As this begins to thicken you will need to add more milk…a little at the time and continue to whisk until the mixture becomes smooth and coats a wooden spoon (the gravy should cling to the spoon). Remove from heat and stir in salt, pepper and cooked sausage.