In a large skillet, cook the breakfast sausage over medium heat, breaking it apart until no pink remains.

Remove the cooked sausage from the skillet, leaving the drippings behind.

Melt the butter in the same skillet using the remaining drippings over medium heat.

Once the butter is melted, mix in the flour and cook until it absorbs the fat and forms a roux.

Allow the roux to bubble for a moment, then gradually stir in the evaporated milk. Using a whisk will help avoid lumps.

When the mixture begins to simmer, it will thicken; add water gradually until you reach the desired gravy thickness.

Return the cooked sausage to the skillet and stir to combine.

Season the gravy with salt, pepper, and hot sauce if desired for an extra kick.