Savory ground pork sausage browns up into crumbly, well-seasoned bits that form the backbone of this rich, peppery gravy. A quick whisk of cornstarch into chicken broth creates a smooth slurry that thickens the pan drippings into a glossy, spoon-coating sauce without any flour needed. Garlic powder, onion powder, and a hit of black pepper build savory depth, while a touch of cayenne adds warmth if you want it. The whole thing comes together in one skillet in under 20 minutes, making it an easy weeknight or weekend brunch staple. Ladled generously over warm biscuits or toast, it's comforting, hearty, and satisfying down to the last bite. This one's a solid pick for an added sugar free table, since every ingredient here is doing savory, straightforward work with nothing sweet in sight.
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Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles with a wooden spoon, until browned and cooked through with no pink remaining, about 7–9 minutes. Do not drain the fat — it is needed to carry the cornstarch slurry.
Reduce the heat to medium. In a small bowl, whisk the cornstarch into the chicken broth until fully dissolved with no lumps.
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