Wednesday, December 6, 2017

Recipe: Low Carb Sausage Gravy

A food I have enjoyed for most of my adult life is biscuits and gravy for breakfast. And I admit I can make a really good sausage gravy, too! But sadly, it's not something that's at all suitable for a low carb diet. The gravy is thickened with flour, and of course having it served over any kind of biscuits is just not feasible if you want to stay low carb. But a couple of years ago when I was looking over the "free breakfast" offerings at a hotel where we were staying, I had an idea. Their spread was a big carb festival: cereals, pastries, waffles, and biscuits and gravy. But there were also hard boiled eggs. Kind of a boring breakfast, but oh well. As I put my two hard boiled eggs into a Styrofoam bowl, I had an idea. I wondered, how would the sausage gravy taste over eggs? And how many carbs IS in that gravy? It wasn't a particularly busy morning at the hotel, so I asked one of the ladies filling the buffet what type of gravy it was, and she pointed to a huge can of sausage gravy back in the kitchen area. She even brought it out for me to look at; it had only 2 grams of carbs per 1/4 cup! I was surprised; that's less than half the carbs in homemade sausage gravy. Ever since then, one of my staples at hotel breakfasts is eggs (hard boiled or scrambled) topped with a bit of sausage gravy.

But what about at home? This morning, I was wishing I could have some eggs and sausage gravy, but I don't buy the canned stuff, so I searched online for "low carb sausage gravy recipes." The resulting recipes all contained weird ingredients and thickeners like xanthan gum, and I didn't want to bother with that. But I noticed one of the suggestions in the search bar was "low carb sausage gravy cream cheese." And I thought... hey. That would work! Cream cheese as a thickener! And so I set about making myself one serving of low carb sausage gravy. Here's the very simple recipe:

raw breakfast sausage (one patty's worth)
regular or light cream cheese, one rounded tablespoon
half and half, 2 tablespoons
water, salt, and black pepper

First fry and brown the sausage in a frying pan. Then add the half and half and the cream cheese and stir until melted. It will be way too thick. Very slowly add water until you get a gravy like consistency (or a little thinner). Stir and heat. Let it cook for a few minutes to blend the flavors. Add salt and pepper to taste. You can also add any seasonings you like. Serve over warm hard boiled or scrambled eggs. Really good!

low carb sausage gravy

Who needs biscuits anyway? Not me!

Enjoy your protein!


Anonymous said...

Looks delish!

Anonymous said...

Lyn, isn't that a lot of fat? I don't know how that can be healthy.

Anonymous said...

Where are the veggies?

Lyn said...

hi Anons!

Anon #1~

Thanks! It was!

Anon #2~

It's not what I'd call "a lot" of fat because it is a small portion. But if you are worried about fat, you can use turkey breakfast sausage, low fat cream cheese, and serve it over Egg Beaters.

Anon #3~

I don't think I'd enjoy veggies in my sausage gravy, but you can certainly add them if you like! Or maybe serve the gravy over steamed vegetables. If you try that, let me know how it turns out!

Anonymous said...

You misunderstood my comment. How come there are no fresh veggies with this meal? On the side?

Lyn said...

last Anon~

Two reasons. Mainly, I didn't want any. Also, because the meal was plenty filling already, and I choose small portions. My stomach doesn't accommodate as much volume after 3+ months of small portions, which is great because I feel full much faster!

Anonymous said...

It DOES look delicious! I would have sauteed (using just water--you don't need butter or oil to cook them down!) a small box of sliced mushrooms to go underneath the eggs/gravy.

It is very challenging to find hot breakfasts that don't require carbs. I cook the yolks hard in my over-easy eggs these days, because there's no toast/bread/grits to sop up the runny yolks.