SAUSAGE GRAVY
1 pound pork sausage
1 tablespoon butter
3/4 cup Carbalose flour
2 cups heavy cream
2 cups water, or as needed
1 teaspoon Spicy Seasoning Salt, or to taste
Pepper, to taste
1 tablespoon fresh parsley, chopped
Break up and brown the sausage in a large pot; do NOT drain the fat. Add the butter and cook until melted. Stir in the flour until no dry bits remain. Stir in the cream and half of the water. Bring to a boil over high heat, stirring constantly until thickened. Adjust the thickness with water until it reaches your desired consistency. Season to taste and stir in the parsley. Serve over hot biscuits (not included in counts).
Makes about 6-8 servings or about 4 1/2-5 cups
Do not freeze
Per 1/6 Recipe: 572 Calories; 53g Fat; 20g Protein; 9g Carbohydrate; 4g Dietary Fiber; 5g Net Carbs
Per 1/8 Recipe: 429 Calories; 40g Fat; 15g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
I can finally make my old Sausage Gravy recipe just like in the old high carb days. With enough Carbalose flour, the gravy thickens up perfectly. I used most of the 2 cups of water and that made a gravy that was thin enough to pour easily over the biscuits, but thick enough that it didn't run all over the plate.
If you made this recipe using the original 1/2 cup of regular all-purpose flour, the counts would be:
Per 1/6 Recipe: 573 Calories; 52g Fat; 18g Protein; 11g Carbohydrate; trace Dietary Fiber; 11g Net Carbs