1. In a medium sized pot heat oil over medium-high heat, add flour and stir for 2 – 3 minutes, until it turns light golden brown.
2. Add the garlic powder, poultry, Italitan, seasoning and nutmeg, mix well. Mixture will form a ball of sorts.
3.Slowly add the milk and continue to stir, bring just to a boil, reduce heat to medium and continue to cook, stirring constantly, until gravy has thickened to desired consistency, about 10 minutes. Use the back of the spoon/fork to help break up the sausage if needed. Gravy will thicken a bit more as it cools.
4.Season with plenty of pepper and salt to taste. Set aside with lid on, or slightly askew stirring every now and then until ready to serve. If gravy cools too much, heat over low until warmed.