Ingredients
1lb ground pork
1tbsp ghee
2 tbsp tapioca flour
1 tbsp ground sage
1 can coconut cream – low fat
1 cup of coconut milk
salt and pepper to taste
1/2 tsp garlic powder
1/2 tsp onion powder (optional)
1/2 tsp red chili flakes
Directions
Brown the ground pork. I added the sage and some pepper while cooking it.
Remove from the pan when browned, trying to leave what grease might be there. I picked lean ground pork, so I didn’t have a lot of grease.
To the grease, add the ghee and tapioca flour (or almond flour). Stir with a whisk over medium heat until the mixture thickens and begins to bubble.
Add the coconut cream and milk to the pan and continue to stir with the whisk. Add the garlic powder, salt, pepper, red chili flakes (if desired for added spice), and optional onion powder.
When the mixture reaches a gravy consistency, remove from the heat and add in the pork sausage that was set aside.
Serve with potatoes or biscuits.
Notes
Coconut cream and milk are used in this recipe when I am making it the Whole30 way. For a non-Whole30 compliant version, use heavy whipping cream and milk.
This can be made ahead and put in the fridge to reheat for another day.
Serving the gravy with potatoes was picked up from participating in Whole30. The potatoes are cubed, tossed with olive oil and salt. Then, they were cooked in the air fryer on the fries setting. I do watch them for how brown they are turning.
We do eat this for breakfast or dinner.
