- 1/2 lb (8 oz/227 g) ground sausage
- 1 oz (28 g or approx. 1/4 c) diced yellow onion
- 1 clove garlic, minced
- a touch of bacon drippings, if desired, to keep sausage mix from sticking
- 1 c (8 fl oz/237 ml) heavy cream
- 1 tsp ground black pepper (or more, to taste)
- 1/2 tsp sea salt
- 1/4 tsp glucomannan powder
- 1 tbsp salted butter
- 2 slices crisply cooked bacon, crumbled (as garnish, if desired)
- Measure out your cream, then whisk the pepper, salt, and glucomannan in well and let stand while you prepare the sausage.
- In a heavy-bottomed skillet, begin cooking the sausage and onion over medium-high heat, breaking up the sausage into tiny pieces. If the sausage sticks at all, add a little bacon grease to the skillet to loosen it up.
- In the last few minutes before the sausage is browned, add the garlic to the skillet and allow the mixture to cook, stirring freqently, until the sausage is cooked through.
- Give the heavy cream mixture a little stir, then add it to the skillet and turn the heat down to medium.
- Cook the gravy over medium, scraping any bits off bottom of the pan well with a wooden spoon, until it’s as bubbly and thick as you like it. Mine was tight but still pourable at 3-4 minutes, but it could possibly be a little longer if you like your gravy very thick.
- Vigorously stir in the butter at the last minute to melt into the mixture.
- Remove from the heat, garnish with crumbled bacon, and serve immediately.
Per serving (assumes bacon is used as garnish): 437 cal, 13.4 g protein, 41 g fat, 3.6 g carbs, 0.5 g fiber, 3.1 g NET carbs
- Serving Size: 1/4 recipe
Keywords: Sawmill, sausage, gravy, southern, milk