Gluten-free sausage gravy

This recipe makes enough gravy for about 6 biscuits. It uses cornstarch instead of flour, which works well and avoids any gluten concerns.

Ingredients:

1 lb breakfast sausage
2 cups milk
2 tbsp cornstarch
1/2 cup cold milk (for mixing with cornstarch)
1 tsp black pepper (or more)
1/2 tsp salt (optional, depending on sausage)

Instructions:

Brown the sausage in a skillet, breaking it into small pieces.
Leave the grease in the pan unless there's a huge amount.
Mix the cornstarch with the 1/2 cup cold milk until smooth.
Pour the 2 cups milk into the sausage and bring to a gentle simmer.
Slowly whisk in the cornstarch slurry.
Cook 2-4 minutes, stirring constantly, until thick.
Add plenty of black pepper and taste for salt.

If it gets too thick, add a splash of milk.

For extra diner-style flavor:

Add 1/4 tsp garlic powder.
Add a pinch of sage.
Use whole milk if you have it.