Savory ground pork gets rubbed down with a warming blend of sage, thyme, rosemary, ginger, and turmeric, then browned in a skillet until deeply crumbled and fragrant. The gravy itself is built from rich, full-fat coconut milk and bone broth, simmered right into those browned bits for maximum flavor before being thickened with an arrowroot slurry into a glossy, spoon-coating finish. It's a cozy, ladle-it-on situation over biscuits, potatoes, or grits, with a scatter of fresh chives on top for a little brightness against all that richness. The texture lands exactly where you want a good sausage gravy to land — thick, silky, and clingy in the best way. This one's a genuinely solid pick for a lactose free breakfast spread, no flavor sacrificed in the swap to coconut milk as the creamy base.
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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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