Being a southern boy weekend breakfast needs white sausage gravy. When I first went low carb / mostly clean keto I know I had to figure out how to make a good keto gravy. Not only is this recipe keto it is also clean. But if you want to make it dirty I am fine with that.
My first obstacle was sausage. Most commercial sausage you can buy in the store has sugar, high fructose corn syrup, MSG, or even all three. To solve that problem I am using ground pork and spices.
To make the sausage spice blend to a mortar and pestle I add one half Tablespoon Black peppercorns, one half teaspoon Fennel seeds, one half teaspoon salt, and one half teaspoon thyme. Then I smash them up into a coarse mixture.
Normally I would use milk including one can of evaporative milk for richness. But milk is loaded with carbs. Good thing that heavy cream is lower in carbs. Not carb-free but lower. So we will use cream.
To add something a little extra I will add some chicken stock. I recommend checking the labels to find one as clean as possible or make your own. I was surprised how many have sugar.
Normally to make gravy I would make a roux with flour and fat. A roux is the ticking agent and adds flavor. To thicken the gravy we will use (Affiliate link that earns me a commission) xanthan gum I bought mine on Amazon but some grocery stores carry it.
Xanthan gum is basically 0 net carbs but it adds no flavor. So that is why I add the chicken stock. But you can leave out the chicken stock.
To a pan add your ground pork and onions. While its cooking uses a spoon to break up the pork. When the pork is no longer pink and the onions are translucent add the seasoning mixture.
Continue cooking until the pork and onions have started to caramelize. If your pan has excess oil use a spoon to remove it. Deglaze with the chicken stock and bring the pan to a boil. Add the cream and bring the gravy back to a boil.
Taste the gravy and add more salt or pepper if needed. Turn the heat down to medium add your sage with two teaspoons of the Xanthan gum. Mix it in and bring it to a boil. If your gravy is not thick enough a little at a time add more Xanthan gum.
As soon as your white gravy is thick enough it is ready to serve. I served this batch on low-carb biscuits (they are not clean but they are good).
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- 1 pound Ground pork
- 1/2 Tablespoon Black peppercorns
- 1/2 teaspoon Fennel seeds
- 1/2 teaspoon Salt
- 1/2 teaspoon Thyme
- 1 Cup Chicken stock
- 2 Cups Heavy cream Or whipping cream
- 1/2 teaspoon Ground sage
- 2 1/2 teaspoons Xanthan gum
- 1/4 Cup Onion Finely diced
- To a pan add one pound of ground pork and 1/4 cup diced onion.
- When the pork is no longer pink and the onion is translucent add your seasoning mix (black pepper, fennel, thyme, and salt). Cook until brown.
- Remove any excess oil from the pan and add 1 cup of chicken stock. Bring to a boil.
- Add two cups of heavy cream and bring to a boil. Taste and adjust seasoning to your taste.
- Add sage and two teaspoons of Xanthan gum. Stir and bring to a boil.
- Stir and check if the gravy is thick enough for you if not add more Xanthan gum 1/2 teaspoon at a time. If it's too thick add more cream or chicken stock.
- Serve with whatever you desire.