AIP Friendly Coconut Cream Sausage Gravy

Total time30 min

Prep time10 min

Cook time20 min

AIP Friendly Coconut Cream Sausage Gravy

Creamy, savory, and deeply satisfying, this sausage gravy delivers all the comfort of a classic Southern breakfast without a single ingredient that conflicts with autoimmune protocol eating. The sausage is seasoned from scratch using sage, thyme, rosemary, ginger, and turmeric — no mystery spice blends, no nightshades, no fillers. Full-fat coconut milk and bone broth come together in the rendered pork fat to create a rich, velvety base that honestly rivals any dairy version you've had. Arrowroot starch does the thickening work here, giving the gravy that glossy, coat-the-back-of-a-spoon consistency that feels indulgent but stays completely on plan. The whole skillet comes together in well under 30 minutes, making it a realistic option even on busy mornings. Serve it over compliant biscuits, roasted root vegetables, or cauliflower mash and finish with a scatter of fresh chives for a little brightness. This one serves four, so it's just as good for a weekend family breakfast as it is for meal-prepped weekday wins.

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Ingredients

4 servings

For the sausage

1 lb ground pork
Private Selection Natural Duroc Ground Pork Kroger Ground Pork Open Nature Pork Ground Pork 80% Lean 20% Fat - 16 Oz 90% Lean Ground Pork Meyer 80% Lean 20% Fat Ground Pork, Gluten Free
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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

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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