You need two separate skillets, one small and one large.

In the small skillet cook the plant based sausage. Cook the sausage on both sides for 2 to 3 minutes. As the sausage browns use a spatula to break it up into smaller bite size pieces. When the sausage is cooked transfer it to a plate with a paper towel to blot off any extra grease. Set the cooked veggie sausage to the side for later.

In the large skillet melt 4 tablespoons of butter over medium heat.

When the butter is completely melted sprinkle 4 tablespoons of flour into the butter stirring it to form a thick paste. Make sure all of the flour is mixed into the butter.

Next slowly pour in the milk. Constantly stir as your pour. Work to incorporate all of the milk and butter paste together breaking up lumps as you stir.

Then season with sage, red pepper flakes, and salt and black pepper. Taste as you go. You can go heavy on the black pepper. About 1/4 tsp of each. Keep stirring the gravy.

Continue to stir the gravy. It will slowly thicken as you stir. If you used milk with lower fat content this will take longer. Just keep stirring.

When the gravy has thickened add the cooked crumbled veggie sausage. Stir it in and give the gravy a final taste. Add salt if needed. Remove from heat and serve immediately over biscuits. Use a pepper mill and serve with freshly ground black pepper on top.