Tuesday, February 3, 2009

SAUSAGE GRAVY

  • 1 pound sausage, browned, reserve grease
  • 1 1/2 cups water
  • 1/2 cup heavy cream
  • 1 teaspoon guar gum (I used Xan Than Gum and probably 2 or 3
  • Tablespoons to reach the thickness DH enjoys)
  1. Brown the sausage and remove from the pan.
  2. Reserve the grease in the pan.
  3. Add the water and cream.
  4. Bring to a slight boil and then add the guar gum.
  5. You will need an immersion blender to remove lumps.
  6. Add sausage back in and heat for 2 more minutes.

2g Carbs
0g Fiber
2g Net Carbs

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