Paleo Coconut Cream Sausage Gravy

Total time30 min

Prep time10 min

Cook time20 min

Ground pork gets seasoned with sage, thyme, rosemary, ginger, and turmeric, then browned into crumbles with all that flavor locked in. The gravy comes together right in the same skillet, with full-fat coconut milk and bone broth simmered with the rendered drippings and thickened to a glossy, spoon-coating finish using arrowroot starch. It's rich and savory with a subtle warmth from the spices, and a scatter of fresh chives at the end adds a bright, herby finish. No flour, no dairy, just real ingredients simmered down into something comforting and satisfying. This one spoons beautifully over roasted potatoes, cauliflower mash, or a warm biscuit-style bake, and it's a genuinely solid pick for a Paleo breakfast or brunch spread.

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Ingredients

4 servings

For the sausage

1 lb 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 Meyer 80% Lean 20% Fat Ground Pork, Gluten Free
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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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