Whole 30 Coconut Cream Sausage Gravy

Total time30 min

Prep time10 min

Cook time20 min

Ground pork gets rubbed with sage, thyme, rosemary, ginger, and turmeric, then browned in a skillet until deeply savory and crumbly. Full-fat coconut milk and bone broth deglaze the pan, picking up all those browned bits before an arrowroot slurry whisks in to thicken everything into a glossy, spoon-coating gravy. The sausage folds back in for a final simmer so every bite stays rich and cohesive, finished with a scatter of fresh chives for brightness. It's warming, herby comfort food that ladles beautifully over roasted sweet potatoes, cauliflower mash, or a simple fried egg. This one's a genuinely solid pick for a Whole30 kitchen, no compromise on flavor or texture.

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Ingredients

4 servings

For the sausage

1 lb ground pork
Private Selection Natural Duroc Ground Pork 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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