Savory ground pork sausage forms the hearty base of this skillet gravy, browned until deeply golden and full of flavor. Cornstarch whisked into rich chicken broth creates a silky slurry that thickens up beautifully, coating the back of a spoon with that classic, clingy texture you want in a good gravy. Garlic powder, onion powder, black pepper, and a touch of cayenne bring warmth and depth without overpowering the sausage itself. Everything comes together in one skillet in under twenty minutes, making this an easy weekend breakfast centerpiece. Ladle it generously over warm biscuits or toast for a comforting, peppery morning meal. This one is a great fit for a dairy free table, no complicated technique required.
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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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