In a skillet on medium heat, cook pork, onion, green pepper, red pepper flakes, and garlic until pork is crumbly. Drain off excess fat, but leave a small amount.

Combine butter, salt, and pepper with the meat mixture and stir until butter melts. Slowly sift flour over the top. Mix gently and allow mixture to cook for 5 minutes while scraping the bottom of the pan. Add sage and thyme.

Slowly stir in milk, about a half a cup at a time, and incorporate it well. When the mixture thickens, add more milk. Add chicken bouillon and let cook for five minutes. Adjust taste with more salt and pepper if needed.