Anti Inflammatory Coconut Cream Sausage Gravy

Total time30 min

Prep time10 min

Cook time20 min

Anti Inflammatory Coconut Cream Sausage Gravy

Ground pork gets seasoned with sage, thyme, rosemary, ginger, and turmeric, then browned until deeply savory and crumbled into perfect bite-sized pieces. The gravy itself comes together from creamy coconut milk and bone broth, whisked right in the pan to pick up all those browned bits before it's thickened with a simple arrowroot slurry into something glossy and rich enough to coat a spoon. Turmeric and ginger bring warmth and a little color without any heat, while the bone broth adds depth and body to every ladle. A scatter of fresh chives on top brightens the whole dish and adds a little color contrast to that golden gravy. It spoons beautifully over biscuits, roasted vegetables, or a bowl of mashed sweet potato for a comforting, ginger-and-turmeric-forward take on a classic. This one fits neatly into an anti-inflammatory kitchen thanks to its whole-food base of pork, coconut milk, broth, and warming spices.

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Ingredients

4 servings

For the sausage

1 lb ground pork
Isernios Chicken Ground Chicken Tray Pack - 16 Oz Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Perdue Harvestland Ground Chicken - 16 Oz Open Nature Ground Chicken - 16 oz Smart Chicken Organic Ground Chicken
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Chef's tip
Ground chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
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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