In a large skillet or frying pan, cook the sausage over medium-high heat, breaking it up into smaller pieces with a meat masher or spatula as it cooks. Cook until the sausage is browned and cooked through. If your sausage is particularly fatty, you may want to drain some of the excess fat but leave a little for added flavor.

Reduce the heat to medium and 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 1-2 minutes, stirring constantly, to cook off the raw taste of the flour.

Gradually pour in the milk, stirring constantly to avoid lumps. Continue to cook the mixture, stirring occasionally, until the gravy thickens and reaches your desired consistency. This should take around 5-7 minutes.

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

Remove the pan from the heat once the gravy is thick and creamy.

Serve the Italian Sausage Gravy over warm biscuits or toast. Sprinkle chopped fresh parsley on top for a pop of color and extra flavor.