I’ll admit, I don’t remember ever having sausage gravy as a kid. My first memory of it was at my college cafeteria, which at the time, employed many cooks with deep southern roots. It was served over a warm, fluffy, buttered biscuit and it was love at first bite.
After this experience, I tried many a sausage gravy biscuit and they have been either overly thick with a cement mix-like consistency or were flavorless or both! This recipe will speed things up a little by using arrowroot starch as the thickener instead of regular white flour as white flour takes considerably longer to cook in the chosen fat in order to not cause the finished gravy to taste “flour-y”. You can read about the benefits of arrowroot here. It will also incorporate one of my most favorite ingredients, bone broth! You should’ve seen this one coming, dear reader. You can read why, here.
I like to serve this gravy time and time again because it’s so simple, it’s super nutrient-dense, it’s loaded with flavor and it’s comfort food to an extreme.
Ingredients: (Time: 12-15 minutes) (6-8 average servings)
3T fat of choice (pastured sausage is fairly lean, so I use a pastured butter like Kerrygold. If using a fattier or conventional sausage, use 3T of the fat drippings from the meat)
4T arrowroot starch (can be found in most gluten free sections and here)
1lb sausage ( I used a pastured- based sausage from my farmer, if you are looking for a farmer, check out eatwild.com)
3c chicken bone broth (instructions here)
1/4 c heavy cream (raw or organic)
(salt to taste) (Each variety of sausage has different salt ratios, so taste the finished gravy, then salt accordingly with a mineral-rich salt like this).
Instructions:
(Note, if using a fattier or conventional sausage, you will start to cook the sausage on medium heat first to allow some of the fat to render out, then add the arrowroot starch directly into the meat and mix well, no butter needed).
Melt butter into a skillet on medium heat and stir in the arrowroot starch. Let it cook for about a minute.
Add in the pastured sausage. Let it cook for about a minute.
Put in the chicken bone broth and let the meat cook through while periodically stirring.
Once the sausage is cooked through, the mixture should start to thicken.
Add in the heavy cream, mix well and let it simmer for up to several more minutes to the desired consistency. At that point taste it. If it needs salt, salt to taste.
Enjoy!
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