Ground pork breakfast sausage gets browned and crumbled right in the skillet, building a deeply savory base that anchors the whole dish. Garlic powder, onion powder, black pepper, and a hit of cayenne keep the flavor bold and peppery without needing much else. The gravy simmers low and slow until it's thick enough to coat a spoon and hold a clean line when you drag a finger through it — exactly the texture you want pooling over a warm plate. Salt and pepper get adjusted right at the end so every bite lands seasoned just right. This one spoons beautifully over a soft biscuit or a thick slice of toast for a hearty, comforting breakfast. It's a satisfying, protein-packed option that fits neatly into a Whole30 morning.
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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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