Brown the sausage in a large skillet over medium-high heat. Break up the sausage and cook until no longer pink and fat has rendered. Sprinkle the sausage with the flour and cook until the flour is absorbed into the sausage, about 2 minutes.
Gradually whisk in the heavy cream and whole milk, mixing constantly to make sure the gravy doesn't get lumpy. Once smooth, stir in black pepper and salt to taste. Serve warm.