Creamy Sausage Gravy
Creamy Sausage Gravy
1 lb. bulk breakfast sausage
1 cup heavy whipping cream
3/4 cup water
1/2 teaspoon xanthan gum
Pink Himalayan Salt
Ground Black Pepper
6 Biscuits for serving (optional)
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Non-Stick Skillet
1. In a skillet over medium heat, cook sausage. Crumble sausage while cooking for 10 minutes, or until sausage is browned.
2. Reduce heat to low. Stir in cream, water, and xanthan gum. Continue to cook, stirring often, until gravy thickens (about 10 minutes.) If gravy is too thick, dilute it with water (a tablespoon at a time.)
3. Season gravy with pink himalayan salt and pepper. If desried, serve over biscuits. Best served right away, but can be refrigerated for up to 5 days.
2. Reduce heat to low. Stir in cream, water, and xanthan gum. Continue to cook, stirring often, until gravy thickens (about 10 minutes.) If gravy is too thick, dilute it with water (a tablespoon at a time.)
3. Season gravy with pink himalayan salt and pepper. If desried, serve over biscuits. Best served right away, but can be refrigerated for up to 5 days.
