Place a large skillet over medium heat and let it warm up. Add the sausage to the hot pan. Use a wooden spoon to break it apart, and cook for about 8–10 minutes, or until the sausage is no longer pink and evenly browned.

Add butter to the skillet and stir until it melts completely. Sprinkle the flour over the sausage, stirring to ensure it's all coated evenly. Cook for one more minute to eliminate the raw flour taste.

Pour in 1 cup of milk slowly, stirring constantly to blend the flour and avoid lumps. Gradually add the remaining milk, stirring all the while.

Bring the mixture to a gentle simmer. Cook until the gravy thickens, about 8–10 minutes, stirring often to prevent the milk from scalding. Remove from heat once the desired consistency is reached.

Stir in the black pepper, salt, garlic powder, and paprika. Sprinkle chopped sage on top before serving. Serve warm over your favorite biscuits.