Heat a large nonstick pan over medium heat. Add the pork sausage to the pan and break into small pieces with a meat chopper. Cook until lightly browned, about 5 to 6 minutes.

Turn the heat off and slightly tip the pan to one side to allow excess grease from the sausage to pool at the bottom of the pan. Gently press a paper towel into the grease to absorb some of the excess grease.

Add the butter to the center of the pan. Add the minced onion to the sausage, cook
until fragrant and the onions are tender, 1 to 2 minutes.

Sprinkle the flour, salt, pepper and thyme over the sausage,
stir and cook until the flour is absorbed.

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 more salt and pepper if desired.

Serve over biscuits split in half with the sausage gravy on top. Enjoy!