The ThinSlim Kitchen Breakfast
Biscuits And Sausage Gravy
Pork sausage gravy thickened with cream cheese and a whisper of xanthan instead of a flour roux, over biscuits toasted cut side down.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Serves
- 4
Ingredients
About 3 cups of gravy.
- ThinSlim 4 ThinSlim Foods Biscuit, split in half
- 1 lb bulk pork breakfast sausage
- 2 tbsp butter, divided
- 1 1/2 cups heavy cream
- 1 cup water
- 3 oz cream cheese, cut into cubes
- 1/4 tsp xanthan gum
- 1 tsp rubbed sage
- 1 tsp coarsely ground black pepper, plus more to serve
- 1/4 tsp red pepper flakes
- Kosher salt
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Method
- Brown the sausage in a wide skillet over medium high, breaking it into rough pieces. Leave some chunks bigger than you think you should. Cook until there is real color stuck to the bottom of the pan, about 8 minutes.
- Turn the heat to medium low. Add 1 tbsp of the butter with the sage, black pepper and red pepper flakes and stir for 30 seconds.
- Pour in the cream and water and scrape the pan clean.
- Drop in the cream cheese and whisk until it disappears into the gravy.
- Sprinkle the xanthan gum across the whole surface from a height, a little at a time, whisking the entire time.
- Simmer 3 to 4 minutes, until it coats the back of a spoon but still pours. Pull it while it looks slightly looser than you want it.
- Taste and salt it. Sausage brands vary a lot, so this is not optional.
- Melt the remaining butter in a second skillet over medium and lay the biscuit halves cut side down. Toast 2 minutes, until the cut faces are golden and firm.
- Set the biscuits cut side up on plates, ladle the gravy over, and grind more pepper on top.
Tips
Xanthan gum punishes anyone who dumps it in. Hitting hot liquid as a clump, it seals into slick lumps a whisk will never break apart. Sprinkle it wide across the surface from about a foot up, in three goes, whisking between each. If that makes you nervous, shake it with the cold cream in a sealed jar first.
Toast the cut faces of the biscuits in butter. Gravy is wet, and an untoasted cut side turns to paste under the first ladle.
This gravy tightens as it cools and tightens a lot more in the fridge. Serve it looser than looks right, and reheat low and slow with a splash of cream.
Toast the cut faces of the biscuits in butter. Gravy is wet, and an untoasted cut side turns to paste under the first ladle.
This gravy tightens as it cools and tightens a lot more in the fridge. Serve it looser than looks right, and reheat low and slow with a splash of cream.