This cozy, savory gravy starts with a well-seasoned sausage base, built from sage, thyme, rosemary, ginger, and turmeric for warmth without any harsh heat or bite. The meat is browned in crumbles right in the skillet, then simmered into a silky, glossy gravy anchored by rich bone broth and thickened with a simple arrowroot slurry until it coats the back of a spoon. That gentle, mellow spice blend keeps things comforting rather than fiery, and a scattering of fresh chives on top adds a light, fresh finish. It's a hearty, spoonable dish that still feels calm and easy on the stomach, making it a solid choice for a GERD Friendly breakfast or brunch spread. Serve it warm over your favorite base and it comes together quickly enough for a weekend morning without any fuss.
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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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