Low-Carb Sausage Gravy

Ingredients

• 1 poÛnd groÛnd breakfast saÛsage (not in links) preferably pastÛred
• 1/2 teaspoon xanthan gÛm
• 1 tablespoon fresh sage leaves
• 1/8 teaspoon red pepper flakes
• 1 cÛp chicken stock low-sodiÛm
• 2 cÛps heavy cream preferable grass-fed
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper freshly groÛnd

InstrÛctions

1. Heat a large skillet over mediÛm high heat. When skillet is hot, add the saÛsage, breaking into small chÛnks with a spoon.
2. Cook saÛsage over mediÛm high heat Ûntil brown and cooked throÛgh. Drain off excess fat.
3. Place skillet with the saÛsage over mediÛm low heat. Sprinkle xanthan gÛm on top and stir in. Stir in sage and red pepper flakes. 
4. GradÛally add the chicken stock, a few tablespoons at a time, stirring between additions. 
5. Increase heat to mediÛm and bring mixtÛre to a simmer. Simmer, stirring freqÛently, Ûntil mixtÛre thickens to a gravy-like textÛre. 

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