Breakfast Sausage Gravy



  • 1 lb Breakfast Sausage
  • 2 Tbsp Butter
  • 1 Tbsp Xanthan Gum
  • 1 Cup Heavy Cream
  • Salt & Pepper to taste
  • 1 Cup of Chicken Broth to thin out gravy

Brown sausage in a skillet, add butter. Once sausage is brown, sprinkle xanthan gum over sausage. Stir a minute or two until the xanthan gum absorbs butter and grease.

Pour Heavy Cream over sausage and add salt and pepper. Stir until the gravy thickens. Add broth a little at a time until desired consistency is achieved, stirring often.

6 Servings

1g Carbs per serving

1 Comment

  1. I have made chip beef gravy. I did use a little almond flour along with your recipe, came out great

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