Low FODMAP Coconut Cream Sausage Gravy

Total time30 min

Prep time10 min

Cook time20 min

Ground pork simmers with sage, thyme, rosemary, ginger, and turmeric until deeply savory, then gets folded into a rich, ladle-able gravy built from full-fat coconut milk and bone broth. Arrowroot starch thickens everything to a glossy, spoon-coating consistency without any grainy or gluey texture, so the gravy comes together silky every single time. A scattering of fresh chives on top adds a bright, herbal finish that cuts through the richness. It's a cozy, savory breakfast or brunch dish that works beautifully spooned over your favorite base, and it's a solid pick for a low FODMAP table since the flavor comes entirely from whole spices and simple, well-portioned staples rather than anything questionable. The whole thing cooks in one skillet, which makes cleanup as easy as the eating part.

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Ingredients

4 servings

For the sausage

1 lb ground pork
Smithfield All Natural 85% Lean 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
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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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