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Classic Sausage and Gravy

Classic Sausage and Gravy

This recipe for a classic sausage gravy, swaps flour or cornstarch for xanthan gum. The gum thickens the sauce and keeps it from separating without altering the flavor. 

  Total Time: 30 Min 

  Yield: Serves 4


  • 1 pound sausage patties (such as breakfast or sage)
  • 2 cups whole milk
  • 1/2 cup heavy cream


  • 1 tablespoon hot sauce
  • 1/2 teaspoon Cape Crystal xanthan gum
  • 1/4 teaspoon black pepper

How to Make It:

Step 1:


Heat a large cast-iron or nonstick skillet over medium-high. Add sausage, and cook, stirring often and breaking up chunks with the back of a wooden spoon, until no longer pink, about 4 minutes.

Step 2:


Stir in milk, cream, and hot sauce.

Step 3:


Sprinkle with xanthan gum; stir well to combine.

Step 4:


Cook, stirring occasionally, until gravy comes to a boil.

Step 5:

Stir in black pepper, and serve immediately.

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