Add the tin of chilies, if you're using them
Add onion powder, garlic powder, red pepper flakes, MSG, and veggie bouillon, if you're using these ingredients
Add buttermilk or cream, depending on what you're using
Begin adding milk while chopping & stirring the sausage-roux patty
Continuously add milk while stirring, make sure to break up sausage clumps and that the milk is hydrating the roux
Stir continuously, ensuring to constantly scrape the bottom of the pan to take off the fond and mix it into the gravy
Once most or all of the milk is added, turn the heat down to medium / medium-low
Add salt and fresh-cracked black pepper
When the gravy begins to thicken, sticking to the spoon and the bottom of the pot, taste and adjust any spices
Keep stirring constantly, if it's too thin, keep it on the heat so the flour blooms more, if it's too thick, add more milk