Prep 5 mins
Cook 20 mins
This is thickened with xanthan gum, which you can find in health food stores. Be careful with it, as a little bit goes a long way, and it takes just a bit longer to thicken than flour or cornstarch, so do give it time.
- 1 lb bulk pork sausage or 1 lb turkey breakfast sausage
- 2 cups cream (I use Hood Carb Countdown) or 2 cups low-carb milk (I use Hood Carb Countdown)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 cup coffee
- 3⁄4 teaspoon xanthan gum
- Brown sausage until cooked through and drain any excess fat.
- Pour milk over crumbled sausage and season with salt and pepper.
- Stir in coffee.
- Sprinkle xanthan gum evenly over skillet, and stir over low heat until gravy thickens.
- Note: xanthan gum takes a bit longer to thicken than flour (and uses quite a bit less), so be patient; if you start adding a lot of xanthan gum to get it to thicken, the gravy will turn pasty (but if it does, just thin it with milk).
I liked the addition of coffee to this recipe. Xanthan gum is a vegetable fiber and it actually thickens as it cools. Rather than continuing to cook; I usually add it to room temperature liquid and then add the liquid to my dish just enough to warm it or for the flavors to meld. Another trick I use with Xanthan gum is to put it in a salt shaker and shake it into my liquid as I am whisking. This prevents the fiber from clumping. You can measure then put in your shaker, or you can just estimate your "shake" measure. I am so used to using it now that I estimate and eyeball it. Thank you so much for posting low carb recipes, Evelync, I really look forward to trying all of them.