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.
This turned out really tasty! I have another low carb gravy recipe, but it uses cream cheese so it doesn't taste as traditional as this one does. I just had 12 ounces of sausage, and it was plenty. I thinned my heavy cream with almost half water. This did take several minutes on low to thicken up, but it was worth the wait. Had with the garlic cheese low carb biscuits off this site. I think I'll make it again, but cut back on the sausage or increase the liquid for our tastes.