Eosinophilic Esophagitis Friendly Coconut Cream Sausage Gravy

Total time30 min

Prep time10 min

Cook time20 min

Eosinophilic Esophagitis Friendly Coconut Cream Sausage Gravy

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the sausage

1 lb ground pork
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
Badia Milk Coconut - 13.5 FZ Iberia Coconut Milk - 13.5 Fl. Oz.Food Club Unsweetened Coconut Milk MW Polar Premium Organic Coconut Milk 13.5 fl oz Asian Taste Coconut Milk - 13.5 Fl. Oz.
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!