CHEF GREG'S SAUSAGE GRAVY
1 pound pork sausage
1/4 cup Carbquik, 1 ounce
1 1/2 cups Carb Countdown whole milk
Salt and pepper, to taste
1 tablespoon fresh parsley, chopped, optional
1/2 teaspoon xanthan gum, optional
Brown the sausage in a large pot; do not drain the fat. Sprinkle the Carbquik over the sausage; stir to blend until no dry bits of Carbquik remain. Add the milk all at once. Cook and stir over medium-high heat until the sauce is thickened. Season to taste with salt and pepper. Add the parsley, if desired. Serve over hot Country-Style Baking Powder Biscuits (not included in carb counts - see recipe below).
Makes 4-6 servings or about 2 1/2 cups
Do not freeze
Per 1/4 Recipe: 437 Calories; 35g Fat; 28g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
Per 1/6 Recipe: 291 Calories; 23g Fat; 19g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
I had to add xanthan gum to the gravy because the Carbquik didn't thicken it at all. I added a little too much xanthan gum, 3/4 teaspoons, and had to thin it down with a little water. I seasoned mine with a little Spicy Seasoning Salt. This tasted ok, but not quite like I remember that regular sausage gravy tasted. That was partly due to the strong sour taste of the biscuits. Parsley wasn't called for in Chef Greg's original recipe, but I always added that to mine to give it a little color.
SAUSAGE GRAVY AND BISCUITS
Per serving:
1 Country-Style Baking Powder Biscuit
1/4 cup Chef Greg's Sausage Gravy
Split the biscuit in half and top with the hot gravy.
Makes 1 serving
Per Serving: 374 Calories; 30g Fat; 22g Protein; 11g Carbohydrate; 7g Dietary Fiber; 4g Net Carbs
