Savory ground pork sausage gets browned into deep, crumbly bits right in the skillet, building the kind of rich base this gravy needs. A cornstarch-and-broth slurry stirs in to thicken things up, seasoned with garlic powder, onion powder, black pepper, and a hint of cayenne for warmth. The result is a thick, glossy gravy that clings to the back of a spoon and pools beautifully over warm biscuits or toast. It's peppery, hearty, and comforting in the classic diner-breakfast way, with just enough kick from the cayenne to keep things interesting. This one works great for a lactose free morning spread, and it comes together fast enough for a weekday breakfast or a lazy weekend brunch alike.
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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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