Cook the breakfast sausage in a skillet over medium heat using a spatula to break us the meat as it cooks. If the meat is very fatty, drain most of the excess fat retaining 1-2 tablespoons.

Make a hole in the center of the pan and place the butter there to melt. Follow with the flour and whisk into a paste or roux.

Gradually pour in the milk while whisky to dissolve the roux. Let the gravy thicken slightly before seasoning with salt, pepper, and chili spices. Remove the pan from the heat. Serve the gravy immediately over biscuits or bread.