Savory ground pork gets worked with sage, thyme, rosemary, ginger, and turmeric, then browned into crumbles with deep, well-seasoned edges. The gravy itself comes together from full-fat coconut milk and bone broth, whisked with the rendered pan drippings and thickened with an arrowroot slurry until it's glossy and clings to the back of a spoon. There's no refined sweetener anywhere in this savory build — just warm spice, rich fat, and a silky, cohesive texture that coats every crumble of sausage. A scattering of fresh chives on top adds a clean, herby contrast to all that richness. It spoons beautifully over biscuits or roasted potatoes, and it's a genuinely solid pick if you're keeping added sugar off your plate without giving up comfort-food breakfast gravy.
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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.
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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