1 lb breakfast sausage
1 cup heavy cream
1 egg yolk
Fry sausage until done, turn off heat. While sausage is frying, take the egg yolk and beat it in a bowl with about 1/4 c. of the cream. With the heat off, put the rest of the cold cream (the non-egg'ed cream) in the hot sausage to cool it off in the pan. Once it is only warm, add the cream with egg and start mixing. When it is thoroughly mixed, turn the heat on low and heat until thickened.
I made this with some of the pastured pork breakfast sausage I got in my local meat CSA this week, and OMG it was really, really good. I was going to make some coconut flour/egg biscuits to put it on, but it did not need it. If you want to use thick, full fat coconut milk instead of the cream is would probably work, but the taste of the coconut would make it taste less like traditional sausage gravy. The egg yolk for thickener worked quite well, and I now have a go-to for a thickener that is not starch based.
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I will have to try that. I'm out of glucomannan right now so I need another thickener.
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I know this is an older thread, but I just wanted to say that this gravy recipe works great! I used ground breakfast sausage from US Wellness meats and added plenty of salt and pepper and it thickened up nicely and was SO good! Thanks for the tip Karstyl!