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Preheat the oven to 250°F.
Season the steak cubes generously with salt and pepper.
In a shallow bowl, whisk together the flour, potato starch and spices. Whisk the buttermilk into the flour. This helps create extra crunchy bits. If you don’t have buttermilk on hand, you can skip this step. In another shallow bowl, lightly whisk the egg.
Toss the steak cubes into the flour mix, then the whisked egg, then back into the flour. Let floured steak pieces rest on a plate/tray while you heat up your oil – it helps with crunch.
Place a cooling rack over a rimmed baking sheet lined with paper towels. Heat an inch of oil in a high-sided, heavy bottomed pot or skillet over medium high heat until oil reaches 350°F.
Fry the steak pieces, being careful not to crowd the pan, until deeply golden brown and crispy, about 5-6 minutes, flipping if needed. Drain the steak bites on your prepared rack and keep warm in the oven while you make your gravy.
Over medium-high heat, in heavy bottomed skillet, cook the sausage, breaking into pieces, until brown and cooked through. Sprinkle on the flour, stir and cook for a minute or two. Pour the wine into the pan in a slow stream, stirring constantly. Add the milk and cook, stirring frequently until the gravy thickens. Season with salt and plenty of freshly ground pepper. Enjoy hot.