Try this satisfying keto sausage gravy recipe for breakfast, you won't regret it. This low carb and gluten-free dish consists of just a few ingredients and pairs well with delicious keto biscuits.
Ingredients and substitutes
Ground sausage - I use Italian sausage, but you can use whatever ground pork sausage you like. If you choose Italian sausage, however, don't be surprised if it stays pink even after frying; it's totally normal and it doesn't mean that it's undercooked. This happens because of the large amount of sodium that sausage meat contains.
White wine vinegar - This low carb sausage gravy is quite heavy in terms of flavors. Therefore, it's a good idea to lighten it up with a splash of acidity. If you don't have white wine vinegar, you can use lemon juice, white wine, or dry sherry instead.
Garlic - It's optional to use garlic, but I really like how it tastes in the gravy.
Chicken broth - Or you can use chicken stock.
Xanthan gum - We need something to thicken sausage gravy and xanthan gum is a great ingredient to do it.
Heavy cream - Make sure that your heavy whipping cream has at least 32% fat, or it will curdle on the skillet.
Salt and ground black pepper - Be mindful of salt. Ground sausages and chicken stock are full of salt, so you always want to try your gravy before adding more. On the other hand, black pepper can be added as it says in the recipe card below.
Olive oil - I use extra mild olive oil for frying.
Step by step directions
Cook the ground sausage over medium-high heat on a non-stick skillet with some olive oil. Place the meat onto the skillet for 3 minutes without stirring. This way, the meat will pick up some brown color. Then mix and cook for extra 3 minutes. Then, remove the meat onto a clean plate and drain the fat.
To the same skillet, add the garlic and cook until golden. Deglaze with vinegar.
Add the chicken stock and bring to simmer. Cook until reduced by a third. Then, sprinkle the xanthan gum and mix until thickened.
Add the heavy cream and cook until reduced and thickened to desired consistency. Add the black pepper to taste.
Return the cooked sausage to the skillet and mix with the gravy. Taste and add extra salt if needed. If the gravy is still too runny, cook for an additional 3-5 minutes to thicken further. Or add a splash of water and cook for half a minute if the gravy is too thick.
Serve right away with almond flour biscuits!
How to thicken easy keto gravy
I know that not everyone likes xanthan gum, but I assure you, it's a 100% natural ingredient and, despite its name, has nothing to do with any chemicals. In fact, xanthan gum is used in almost every commercially made sauce and I’m pretty sure you have it daily without even knowing it.
If you still don't want to use it, you can thicken the sauce by simmering it until it thickens (you might end up with a very salty gravy, though), or you can add arrowroot slurry (1 tablespoon with a splash of cold water) at the very end of cooking and mix just until it thickens. Arrowroot loses its thickening properties when heated too much, so don't simmer it for too long. When you see that the gravy has thickened, remove it from the heat immediately. It’s worth mentioning that arrowroot is not low in carbs, but it's the best choice you have apart from xanthan gum.
Carbs in sausage gravy
This recipe is suitable for a keto and low carb diet and consists of four servings. Each serving has only around 2g net carbs (if you use xanthan gum as a thickener). If you use arrowroot powder, it will be somewhere around g net carbs per portion.
Sausage gravy makes a great low carb breakfast. However, it's weird to have it on its own. I can't imagine eating it with a spoon without anything on the side! What I like to do is serve it with my low carb biscuits. Make these ALMOND FLOUR BISCUITS before making the gravy and they will cool down by the time you want to serve the dish. And if you prefer coconut flour, try these KETO DINNER ROLLS instead. You can also make my MICROWAVE KETO BREAD if you're in a hurry.
Made with a lot of dairy, keto sausage gravy is not ideal for freezing. The heavy cream can split during the thawing process.
Store it in an air-tight container in the fridge for up to 3 days.
More low carb recipes
White wine mushroom sauce with cream
Keto sausage gravy
- Large (11-inch/28cm) non-stick skillet
- 1 batch Almond flour biscuits
- 1 lb. 450g ground Italian sausage
- 1 clove garlic minced
- ½ teaspoon xanthan gum
- 1 cup 230ml chicken stock
- 1 cup 230ml heavy cream
- 1 tablespoon white wine vinegar
- Salt and black pepper to taste
- 2 tablespoon olive oil for frying
- Heat the olive oil in a large non-stick skillet over a medium-high heat.
- When hot, add the sausage and cook until browned (for 3 minutes) or until browned a little bit. Then, mix and cook for 3 extra minutes (Italian sausage may stay pink, it doesn’t mean it’s uncooked). Remove onto a clean plate and drain the fat from the skillet.
- To the same skillet, add the garlic and cook until golden. Deglaze with vinegar.
- Add the chicken stock and bring to a simmer. Cook until reduced by a third. Then, sprinkle the xanthan gum and mix until thickened.
- Add the heavy cream and cook until reduced and thickened to the desired consistency. Add the black pepper to taste.
- Return the cooked sausage to the skillet and mix with gravy. Taste and add extra salt if needed. If the gravy is still too runny, cook for an additional 3-5 minutes to thicken further. Or add a splash of water and cook for half a minute if the gravy is too thick.
- Serve right away with almond flour biscuits!
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com
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