I’ve tried several different recipes for Sausage Gravy. Most were pretty good, but I felt like I was still searching for just the right flavor. I decided to come up with my own recipe based on what I learned from trying all the other ones and I finally came up with a creation that I can say I love!
Please Note: This recipe does NOT contain Xanthan Gum. I try to avoid xantham gum as much as possible and don’t add any to my recipes. The heavy whipping cream and cream cheese will thicken the gravy just fine.
You can serve this gravy on Low Carb biscuits or Scrambled Eggs.
Ingredients:
- 1 pound ground pork sausage
- 1/4 cup Cream Cheese
- 1 cup of Heavy Whipping Cream
- 1/2 cup Water
Spices
- 1/2 tsp Onion Powder
- 1 tsp Garlic Powder
- Salt as desired
- Pepper as desired
Instructions
- In your favorite skillet cook the sausage until done.
- Add the Spices and combine well.
- Add the Cream Cheese and break it up as it melts. (It will soften quickly and become easy to combine it with the sausage.)
- Add the Heavy Whipping Cream and Water. Mix well.
- Let simmer, stirring occasionally until you are pleased with the consistency. I usually simmer for a bout 5 minutes and reduce the heat to warm while I’m getting the plates ready to serve. By the time I’m done with that, the gravy is ready to plate.
Note: It will thicken as it cools, so I stop simmering the gravy when it’s a slightly thinner consistency I want.
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I put this in as 6- 1/4 cup servings. I got 5 net carbs, 14 g protein, 55 g fat 568 calories. It could be less if there’s more than 6 servings at 1/4 c each.
Love love love this gravy!
I’d like to try this, but I need nutrition info please.
Could ground beef be substituted for the sausage? Don’t tolerate sausage well.
I have made this with ground beef and added cheddar cheese…delicious
I really like this recipe!!! I left the water out, turned out perfect!!!
Do you happen to know the nutrition facts for this recipe? Thank you.
Yes that would be super helpful!
Just use the nutrition facts from the packages you are using based on the amount you use.
This was good. Next time I make it I am going to try omitting the onion powder and use less water. I really wanted the feel of biscuits and gravy style gravy and it was just a bit too much onion flavor for me
Can you reheat the leftovers?
Yes you can
Very tasty!! I also used chicken broth in place of the water and added just a pinch of Xanthan Gum at the end to thicken a little bit more.
Bob, that’s an excellent idea with the chicken broth! Thank you and I’m happy that you enjoyed it!
How many servings does this make? How many carbs per serving?
I am definitely going to try this. I love sausage gravy and scrambled eggs for breakfast when low carbing…
Do you drain the grease from the sausage before adding the rest of the ingredients?
I am going to try this this weekend, and serve it over toasted 90 second bread….yum….i can taste it already!!!
It was delicious it helped my husband and I lol we were craving sausage gravy
Thank you for letting me know. I’m so happy that you liked it and yes, it certainly takes care of that sausage gravy craving we get occasionally!
Anyone try chi broth in place for the half cup of water?? I think I’m going to try that, wish me luck!
Chicken* broth
I haven’t tried that before, but let us know how it is for sure! Good luck!!!