In a small bowl whisk together flour, salt, and black pepper.
Heat a large nonstick pan or skillet over medium heat. Add the pork sausage to the pan and break into smaller pieces using a wooden spoon. Cook until no longer pink and lightly browned, about 5 to 6 minutes.
Melt the butter in the pan. Add the thyme, garlic, and onion, cook until fragrant and onions are tender, 1 to 2 minutes.
Sprinkle the flour mixture over the sausage, stir and cook until the flour is absorbed, 2 minutes.
Slowly stir in the milk, then turn up the heat to medium-high to bring to a boil.
Lower the heat to a simmer, cook and stir occasionally until the gravy is thick and can coat the back of a spoon, about 5 minutes.
Taste the gravy and season with salt and pepper as desired.
Serve with biscuits split in half with sausage gravy on top, or other desired foods.
Recipe makes about 3 cups of sausage gravy.
Serving Size: 1/4 cup of sausage gravy
Make it Gluten-Free: Use cassave flour instead of all-purpose flour.