Keto Sausage, Biscuits, and Gravy Recipe
Try this Keto Sausage, Biscuits, and Gravy Recipe recipe, or contribute your own.
Try this Keto Sausage, Biscuits, and Gravy Recipe recipe, or contribute your own.
- Carbohydrate 0.43268459631375 g
- Cholesterol 52.51749157875 mg
- Fat 18.682335736165 g
- Fiber 0 g
- Protein 9.18630859906125 g
- Saturated Fat 7.0381943568195 g
- Serving Size 1 1 Serving (71g)
- Sodium 394.879797581625 mg
- Sugar 0.43268459631375 g
- Trans Fat 1.85919716298288 g
- Calories 209 calories
Step-by-step
- Start off by frying the sausage until it's browned.
- Don't drain the fat.
- Add 3 ounces of cream cheese and stir until it's melted and combined.
- Add 1 cup of heavy cream and bring it to a simmer.
- I had the gas top set at medium heat and this didn't take but maybe 5 minutes for it to start simmering.
- Next, add about 2 tablespoons of water and 1 tsp of Xantham powder to thicken the gravy to your taste.
- If you think the gravy is thick enough, you can omit this step.
- Add salt and pepper to taste.
- I did not add salt to my gravy because the sausage brought enough flavor to the mixture.
- By the time the gravy was done, the biscuits were ready!
- Break open a biscuit and top it with some delicious gravy!
- Serve it warm and enjoy.
Managing the Fat Emulsion
Heavy cream and rendered sausage fat carry the dish, demanding careful heat management to prevent the dairy solids from separating. Maintain medium heat on a gas burner so the liquid reaches a gentle simmer without scorching the proteins, which takes approximately five minutes. Retaining the pan drippings provides the necessary foundation for the sauce, acting as the primary binding agent when combined with the dairy.
Controlling Viscosity with Xanthan Gum
Xanthan gum operates via microbial polysaccharides that hydrate instantly in liquid, requiring only one teaspoon to alter the texture of a full batch significantly. Whisking the powder into two tablespoons of water before incorporation prevents clumping, though sprinkling it directly over the simmering cream works if the heat remains low and constant. Assess the thickness before adding the entire quantity, because temperature drops naturally increase viscosity.
Balancing Salt and Preserved Proteins
Commercial sausages frequently contain high levels of sodium chloride and curing spices that eliminate the need for additional seasoning during the reduction process. Tasting the gravy only after the sausage fat and cream have fully integrated prevents over-salting the sauce. Fresh herbs or cracked black pepper can be folded in at the end of the cooking window to brighten the profile without altering the structural integrity of the fat-based emulsion.
