1 14ouncecan of full fat organic coconut milk, shaken well before opening
½cupchicken broth or water
1 ½ - 2tablespoonstapioca starch, see notes to make 100% starch-free
Red pepper flakes, optional
sea salt and black pepper, to taste
4low-carb biscuits, recipe below
Instructions
In a large pan (cast iron, enamel cast iron or stainless) over medium heat, heat butter, ghee or oil, then add the ground sausage into the pan with the sage and fennel and cook for about 5-7 minutes or until cooked through and slightly browned, breaking it up as it cooks.
Add coconut milk to the pan and stir well to combine. Bring to a simmer.
In a small bowl or glass measuring cup, whisk together the tapioca starch with the chicken broth or water, until fully incorporated and no lumps remain.
Add the broth and starch slurry to the pan, adding slowly, but stirring quickly to incorporate it.
Reduce the heat to medium-low and allow the mixture to simmer and thicken for about 15-20 minutes, stirring regularly to make sure it doesn't burn or stick to the bottom of the pan.
Once the mixture is to your desired thickness, turn off the heat and serve over the biscuits!
Leftovers will keep in an airtight container in the fridge for up to 4-5 days.
Notes
If you really don't want to use the tapioca starch in the gravy for thickening, try using xanthan gum if you don't mind gums. About 1/2 teaspoon sprinkled on, when you add the liquid. Stir well and allow to simmer, it will thicken as it cooks.