A big batch of breakfast sausage gravy is a sure way to bring warmth and nourishment to your loved ones this holiday season. Serve it over baby kale or with some scrambled eggs and a hot cup of coffee, mmm, breakfast is served!
Prep Time: 5 minutes
Cooking Time: 20 minutes
1 tablespoon of ghee or butter
1 medium onion, peeled and diced
1 pound of ground pork
2 teaspoons sea salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried fennel seeds
Pinch of ground nutmeg
6 tablespoons of canned coconut crème
1 teaspoon xanthum gum
4 cups baby kale
Add ghee or butter to a skillet place on the stove set to medium-low heat.
Add diced onion and sauté until soft, about 5 minutes.
Add ground pork and season with sea salt, black pepper, garlic powder, dried fennel seeds and a pinch of nutmeg.
Sauté and mince with a wooden spoon until the pork has cooked through, about 10 minutes.
Add coconut crème stir together until very creamy.
Add xanthum gum and mix very well. This will allow the liquids to thicken.
Remove from the heat and serve over a bed of baby kale.
Store any leftovers in a glass container in the fridge for up to 3 days.
Net Carbs: 4