Place the pork sausage in a large skillet over medium-high heat. Break the meat into small crumbles as it cooks. Cook until it is completely browned and no pink remains.

Keep the rendered fat in the pan with the meat. This fat is the "liquid gold" that gives the gravy its flavor. If there is very little fat, add a tablespoon of butter.

Sprinkle the flour evenly over the cooked sausage crumbles. Stir constantly for about two minutes. This cooks out the raw flour taste while coating the meat perfectly.

Slowly pour the milk into the skillet while whisking or stirring. Start with a small amount to prevent lumps from forming. Continue adding milk until the pan is full.

Add the black pepper, salt, and red pepper flakes now. The pepper is very important for that signature Bob Evans taste. Stir well to distribute the spices evenly.

Reduce the heat to low-medium. Let the gravy simmer gently for five to seven minutes. Stir often so the bottom does not burn or stick to the pan.

Stop cooking when the gravy reaches your desired thickness. Remember, the gravy will naturally thicken more as it cools down. Remove the skillet from the heat immediately.