Cut cubed steaks into eight equal portions.

In a medium bowl, combine flour, salt, pepper, garlic powder, onion powder, paprika and cayenne powder. Dredge steaks on both sides in this flour mixture, shake excess and set aside on your cutting board. Do not discard the flour mixture.

Make sausage gravy. In a large skillet over medium to medium high heat, melt butter and break up sausage into the butter. With the back of a wooden spoon, break up even further until they are small pieces. Cook for about five minutes to brown.

Lower heat to medium and add flour, salt, pepper, cayenne, nutmeg and mustard. Cook this mixture for three minutes.

Add half the milk stirring with the wooden spoon until thick and pasty. Add the remaining milk and stir again with the wooden spoon to combine into a creamy sauce. (The sauce can be made ahead and reheated)

Dredge the 8 steaks a second time in the flour mixture and shake off excess.

In a large sauté pan over medium to medium high heat, add 2 tablespoons of oil and 2 tablespoons of butter.

Cook four steaks for about 3-4 minutes per side to get a crisp outer skin and medium in the center. Remove the four steaks to a platter lined with paper towels and loosely cover with foil. Clean out the pan and add the remaining oil and butter and cook the last four steaks.

Reheat the gravy if needed adding more milk if too thick.

Serve the sausage gravy over the chicken fried steaks.