Typically you make this with flour - but if you are cutting out carbs you can thicken it with a tiny bit of xanthan gum or thickener of your choice.
UPDATED FOR JANUARY 2019: PLEASE SERVE THIS GRAVY OVER MY ALMOND FLOUR CHEDDAR BISCUITS... OH YUM!!! Find the recipe here: Homemade Low Carb, Keto Cheddar Biscuit
Sausage Gravy
(can be made with ground beef or even bacon, too)
1 lb. sausage
3 T flour or 1 t xanthan gum or 1-2 t Thick it Up
3 c whole milk or if low carbing using cream
garlic salt
black pepper
Brown the sausage in a pan on the stovetop until brown and done. Remove from pan and drain all but 2-3 T fat in the pan. Whisk in the flour and make a roux - or if using a low carb thickener, don't add it yet. Whisk and cook the flour/fat mixture for about 1 minute and slowly start to add the milk or cream while whisking. If you are using a low carb thickener, mix in half the milk, THEN LIGHTLY SPRINKLE THE 1 teaspoon xanthan over the cream while whisking or it will clump. When it's smooth, whisk in the rest of the cream. Cook the gravy over medium or medium low depending on your stove, until it starts to bubble. Season with garlic salt and black pepper to taste. You can whisk in a little more thickener if you need it, or if it's too thick for your personal tastes, add a bit of milk or cream. Serve over a biscuit, toast, mashed potatoes, bagels or mashed cauliflower. You can adjust pretty much all the ingredients in this recipe to your own tastes - using less or milk cream or milk or half and half, use regular salt instead of garlic, add more or less - well, any of it. :)
If you want to make it with hamburger gravy, make it the same way. If you are making a bacon version, only use about 6 strips of bacon and crumble them in or dice them small before cooking - do not use a whole pound.
