Mediterranean Diet Friendly Coconut Cream Sausage Gravy

Total time30 min

Prep time10 min

Cook time20 min

Mediterranean Diet Friendly Coconut Cream Sausage Gravy

This savory skillet dish leans on a warm blend of sage, thyme, rosemary, ginger, and turmeric to season the pork, giving every bite a fragrant, herby depth. The gravy itself comes together with rich coconut milk and savory bone broth, thickened to a glossy, spoon-coating consistency with a simple arrowroot slurry. A scatter of fresh chives on top adds a bright, grassy finish that cuts through the richness beautifully. It's a comforting, protein-packed dish with fresh herbs and a nourishing broth base doing all the heavy lifting flavor-wise. Simple, wholesome ingredients and straightforward technique make this a solid pick for a Mediterranean-style table.

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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 Open Nature Ground Chicken - 16 oz Smart Chicken Organic Ground Chicken Mary's Organic 93% Lean Ground Chicken, 16 oz
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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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