Savory ground pork sausage forms the hearty base of this gravy, browned until deeply golden and full of flavor before it's simmered down into something thick, rich, and spoon-coating. Cornstarch does the thickening work here, whisked into chicken broth until silky smooth, then combined with whole milk and a warm blend of black pepper, garlic powder, onion powder, and a hint of cayenne for gentle heat. The result is a creamy, peppery gravy with real texture and depth, the kind that clings to a spoon and leaves a clean line when you drag a finger through it. It comes together in one skillet in under twenty minutes, making it an easy weekend breakfast centerpiece. Ladled generously over warm biscuits or toast, it's a comforting, satisfying dish that fits neatly into a wheat free morning spread.
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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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