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Cook the sausage until it is just done, about 4 minutes. While the sausage is cooking, whisk the chicken broth into the cornstarch in a small bowl. Add the cornstarch mixture to the sausage and bring it to a simmer. When the gravy has thickened slightly (after about 2 minutes), remove the pan from the heat. Stir the yogurt into the gravy.
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To make the gravy, reserve 2 tablespoons of fat from the bottom of the pan and set aside. Add chicken stock to the pan and cook on high heat until reduced, which should take about five minutes.