Carnivore Sausage Gravy

Carnivore Sausage Gravy

Ingredients:

• 1 pound (450g) ground pork sausage (choose a fattier sausage for best flavor)

• 4 ounces (½ block) cream cheese, cut into cubes

• 1 cup heavy whipping cream

• Salt and black pepper to taste (optional — sausage often has enough salt)

Instructions:

1. Cook the sausage:

   • Heat a large skillet over medium heat.

   • Add the sausage and cook, breaking it apart with a spatula, until fully browned and cooked through (about 7-10 minutes).

   • Drain excess grease if desired, but leaving some fat will add flavor.

2. Add cream cheese:

   • Reduce heat to low.

   • Add the cream cheese cubes directly into the skillet with the sausage.

   • Stir gently and continuously to soften and melt the cream cheese, combining it fully with the sausage.

3. Add heavy cream:

   • Pour in 1 cup of heavy whipping cream.

   • Stir well to combine everything into a creamy mixture.

4. Simmer and thicken:

   • Keep the heat low and cook, stirring occasionally, until the gravy thickens to your desired consistency (about 5-8 minutes).

   • If it gets too thick, you can add a little more cream or water to loosen it.

5. Season:

   • Taste the gravy and add salt and pepper if needed (usually the sausage has enough salt).

6. Serve:

   • Serve hot over cooked eggs, steak, or as a dipping sauce for carnivore bread or pork rinds.

Tips:

• For extra flavor, you can use breakfast sausage with herbs and spices, or keep it plain for a pure carnivore experience.

• Keep the heat low after adding cream cheese and cream to avoid curdling.

• This gravy is great for meal prep and stores well in the fridge for 3-4 days.

Would you like me to suggest a full carnivore meal plan using this gravy? Or ideas on what to pair it with?