This sausage gravy can be made up ahead of time to jazz up eggs or made fresh. I like to use my instant pot but you can use stove top as well, just adjust the cooking time.
- 1 pound sausage
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp Lawry’s Seasoned salt
- 1/2 tsp cayenne pepper
- 1/2 tsp xantham gum
Using an instant pot, brown sausage and add chicken broth. Cook for 5 mins on high pressure. Quick release the instant pot and then add in heavy cream, salt, cayenne pepper and xantham gum. Mix well and serve over keto biscuits or scrambled eggs!
Recipe inspired from: https://jenniferbanz.com/low-carb-biscuits-gravy