Ingredients
1 lb Homemade Carnivore Sausage
2 c. Heavy Cream
1 c. Chicken or Beef Broth
2 tbsp butter, lard, bacon fat, tallow (your animal fat of choice)
Salt and Pepper to taste, if you prefer
Directions
- In a 8-10 inch cast iron skillet (is what I prefer, whatever 8-10 inch skillet you use is fine) brown your sausage (or ground beef), set aside on a plate, don’t worry about draining it unless it’s really fatty, a little fat is great for mixing in at the end.
- Bring all ingredients to slow boil over medium heat, stirring regularly. Careful not to scorch the bottom of the pan, keep bottom of the pan clean.
- Cook on medium heat around 10-15 minutes until boiled down, thickened to desired and consistency, and mixture turns slightly brown in color.
- Once gravy has thickened and sticks to the back of a spoon, add back the meat and remove from heat. Allow 1-2 minutes to heat the meat back up. It’s okay if there’s some fat on the plate, just stir it all back in:) That’s where the flavor is!
- TIPS AND TRICKS: A larger cast iron skillet works well for this application, it has a lot of surface area and you can scrape the bottom continually with a metal spatula or a fork (bottom, not tines) so that nothing sticks. When this is done properly in your cast iron the fat here will help season it and you will get the added benefit of extra iron in your diet from the cast iron skillet.
Let’s face it, pretty much everything tastes better in a well-seasoned cast iron pan.