In a large skillet over medium heat, cook the sausage until fully browned.

Sprinkle the gluten-free flour, black pepper, nutmeg, and sage over the sausage and stir until absorbed.

Gradually add the milk while stirring constantly, scraping up bits from the pan.

Simmer for 5–7 minutes, stirring frequently, until the gravy thickens.

Season with salt to taste and serve hot over biscuits or potatoes.