yield: 6 servings (½ cup per serving)
prep time: 5 minutes
cook time: 20 minutes
This sausage gravy is the perfect accompaniment to my drop biscuits. I developed the two recipes to satisfy my urge for biscuits and gravy, a classic dish that you can find on just about every restaurant menu in the South. In my high-carb days, it was my favorite breakfast to order at a restaurant. This gravy is also great served over scrambled eggs, for those days when you don’t feel like making biscuits or if you want a nut-free breakfast.
• 1 pound bulk breakfast sausage
• 1 cup heavy whipping cream
• ¾ cup water
• ½ teaspoon xanthan gum
• Salt and ground black pepper
• 6 Drop Biscuits (here), for serving (optional)
1. In a large skillet over medium heat, cook the sausage, crumbling the meat with a large spoon as it cooks, until it is well browned, about 10 minutes.
2. Reduce the heat to low. Stir in the cream, water, and xanthan gum. Continue cooking, stirring frequently, until the gravy starts to thicken, about 10 minutes. If it gets too thick, thin it with water, adding a tablespoon at a time.
3. Season the gravy to taste with salt and pepper. Serve over biscuits, if desired. The gravy is best served right away, but leftovers can be stored in the refrigerator for up to 5 days.
