Carnivore Sausage Gravy Recipe

1 lb (450 g) ground pork sausage (or ground beef, chicken, or lamb if preferred)
2 tbsp butter (optional, depending on how fatty your sausage is)
1 cup (240 ml) heavy cream
½ cup (120 ml) beef or chicken bone broth (optional, can adjust for thickness)
½ tsp sea salt (to taste)
½ tsp black pepper (optional, omit if strict carnivore)
Optional add-ins:
- ¼ tsp garlic powder or onion powder (omit for strict carnivore)
- 1–2 oz cream cheese (for extra creaminess)

Cook the Sausage:
- Heat a skillet over medium heat.
- Add the ground sausage and cook until browned, breaking it up into crumbles as it cooks.
- If the sausage is lean, add butter or tallow for more fat.
Make the Gravy Base:
- Once sausage is cooked, reduce heat to low.
- Do not drain the fat — that’s your flavor and thickener.
- Slowly pour in the heavy cream and stir until combined.
Simmer & Thicken:
- Simmer for 5–8 minutes, stirring occasionally, until the gravy thickens.
- If too thick, add a splash of bone broth.
- For extra richness, stir in cream cheese until melted.
Season:
- Add salt and (optional) pepper to taste.
- Adjust cream or fat level depending on how thick you want the gravy.