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Brown the sausage in a large skillet until there is no pink meat, breaking it into small chunks.
Add butter to the skillet and let it melt.
Stir in 1 cup of milk and bring to a boil.
Add ⅓ cup of flour to make a roux.
Stir in the remaining 1 ½ cups of milk while cooking.
Bring the mixture to a low boil, then reduce heat and let it simmer until it thickens.
Add spices and stir them in after the last of the milk is added.