Low Sodium Coconut Cream Sausage Gravy

Total time30 min

Prep time10 min

Cook time20 min

This skillet gravy starts with ground pork seasoned with sage, thyme, rosemary, ginger, and turmeric, browned until deeply savory and cooked through in crumbles. Full-fat coconut milk and bone broth get whisked right into those browned bits, creating a rich, velvety base that simmers until steamy and just beginning to bubble. A quick arrowroot slurry thickens everything into a glossy, spoon-coating gravy without any flour needed. The sausage gets folded back in for a final simmer, then it's finished with a scatter of fresh chives for a little color and bite. It's warm, comforting, and packed with herby depth in every bite — a solid pick for anyone keeping an eye on added salt without giving up classic biscuits-and-gravy flavor. Serve it hot over your favorite base and it disappears fast.

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Ingredients

4 servings

For the sausage

1 lb ground pork
Smithfield All Natural 85% Lean Ground Pork Private Selection Natural Duroc Ground Pork Ground Pork Open Nature Pork Ground Pork 80% Lean 20% Fat - 16 Oz 90% Lean Ground Pork
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1 tsp dried sage
½ tsp dried thyme
½ tsp dried rosemary, crumbled
¼ tsp ground ginger
¼ tsp ground turmeric
¾ tsp fine sea salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the gravy

1 can (13.5 oz) full-fat coconut milk
½ cup bone broth
2 tbsp arrowroot starch
2 tbsp cold water

For serving

1 tbsp fresh chives, thinly sliced (optional)

Instructions

1
In a small bowl, combine the dried sage, thyme, rosemary, ginger, turmeric, and 1/2 tsp of the salt. Add the ground pork and mix with your hands until the spices are evenly distributed throughout the meat.
2
Heat a large skillet over medium-high heat. Add the seasoned pork and cook, breaking it into small crumbles with a wooden spoon, for 7–9 minutes, until no pink remains and the meat is cooked through to 160°F (71°C) on an instant-read thermometer. Use a spoon to push the cooked sausage to the edges of the pan, leaving the rendered fat in the center.

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