Red Meat Allergy Friendly Coconut Cream Sausage Gravy
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Learn more →Ingredients
4 servings
For the sausage
- 1 lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 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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