Like Sha_lyn, I make this without measuring, so I have nothing to add there.
A couple thoughts, though....
*I've found that Wondra flour mixes in easier & makes a smoother gravy.
*Just like a roux, you need to heat the mixture to nearly boiling to get it to thicken.
*The type of sausage makes a big difference. Get something you
really like to start with. (I wouldn't use Italian, though.)
*We use butter/margarine instead of oil when making hamburger gravy or dried beef gravy. I've never had to add for sausage gravy as the sausage is usually pretty fatty. I usually end up wishing I'd drained it better.
I always thought these were old PA Dutch recipes until we took a trip to VA & had it there. I've noticed a difference in the flavor that I never did identify. I wonder if they don't add some sort of spice besides the pepper. (I don't use salt in much of anything.)
Now you've got me curious. I think we should write to them & ask for their recipe!
Deb