I learned to make sausage gravy from watching my Mama & Grandmother.
Each made it different.My Grandmother made it with fresh (bulk) sausage,used fresh milk & her’s was a whiter( didn’t brown the flour very much) gravy. My Mama made it with Bob Evan’s sage sausage and used evap. can milk and made the roux darker.
Personally…I like the darker and almost use canned milk all the time and do thin it a little with water.
P.S. I personally think Bob Evan’s is too lean and always have to add oil before I add flour.

Several weeks ago I made chip beef gravy with real dried beef from
Landes Meat Market ( in Clayton, Ohio ) major difference from the package stuff. It was major YUMMM!!!