Heat a large pot on medium high heat and add the sausage. Using a spoon, break the sausage down as it cooks, aiming for a good crumbly sausage (no huge chunks) and cook until it is cooked completely though, no red or pink in it. Remove the sausage from the pot, setting aside to add back later, and return the pot to the heat. Drop the heat down to medium. Add the bacon grease and melt it down. Then whisk in the flour and whisk constantly for about two minutes until the flour is cooked, a little brown, not burnt. Slowly pour in the milk while whisking and whisk vigorously. The big thing here is to make sure that the mixture doesn’t stick to the bottom of the pot and burn. Continue to cook on medium heat, whisking regularly until the mixture begins to come to a low boil. Add the onion powder, garlic powder, black pepper, and turmeric and incorporate. Allow to simmer while whisking for another minute or two, until your gravy is thick enough to coat the back of a spoon. Fold in the sausage and remove from the heat. Give it a taste and add salt as needed. 

Pour this gravy over biscuits (the American version of biscuits, not the British ones haha), serve with fried chicken, over potatoes, or with any other savory dish that you’d like.