Ingredients:
1 lb bulk pork sausage or 1 lb turkey breakfast sausage
2 cups cream (I use Hood Carb Countdown) or 2 cups low-carb milk ( I use Hood Carb Countdown)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup coffee
3/4 teaspoon xanthan gum
Directions:
Brown sausage until cooked through and drain any excess fat.
Pour milk over crumbled sausage and season with salt and pepper.
Stir in coffee.
Sprinkle xanthan gum evenly over skillet, and stir over low heat until gravy thickens.
Note: xanthan gum takes a bit longer to thicken than flour (and uses quite a bit less), so be patient; if you start adding a lot of xanthan gum to get it to thicken, the gravy will turn pasty (but if it does, just thin it with milk).
Servings: 6
Time preparation: 5 min.
Time total: 25 min.