In a large skillet, cook the sausage over medium-high heat. Break it up into small pieces with a meat masher or spatula as it cooks. Cook until the sausage is browned and cooked through. Drain excess grease, if needed. I recommend leaving a little bit of grease in for extra flavor.

Reduce the heat to medium. Add the butter to the pan with the sausage. Allow it to melt completely.

Sprinkle the flour over the sausage and butter mixture. Stir well to coat the sausage evenly with the flour. Cook for about 1 to 2 minutes, stirring constantly, to cook off the raw taste of flour.

Gradually pour in the milk, stirring constantly to avoid lumps. Continue to cook, stirring occasionally until the gravy thickens and reaches your desired consistency, about 5 to 7 minutes.

Stir in the dried sage and thyme. Add salt and pepper, to taste.

Remove the pan from the heat. Serve hot over warm biscuits or toast. Sprinkle freshly chopped parsley on top, if desired.