Ground pork breakfast sausage gets browned and crumbled right in the skillet, then simmered into a rich, peppery gravy thickened with a simple cornstarch slurry instead of a flour-based roux. Whole milk and chicken broth build a silky, cling-to-the-spoon texture, while garlic powder, onion powder, and a pinch of cayenne round out the savory depth. It's the kind of skillet gravy that comes together in one pan and one pot, no fussy steps required. Ladled generously over warm biscuits or toast, it turns a lazy morning into a proper Southern-style breakfast. This version fits neatly into a soy free kitchen, so you can spoon on the extra gravy without a second thought.
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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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