It’s Sunday morning and we have traveled roughly 1000 miles in the past week. Key West was getting pretty warm and most of the snowbirds had already left for the season so it was time to move north. So it’s official…we are snowbirds! Sunday mornings at most campgrounds involve watching others pack up and leave to go back to their normal routine of job and school. We will be here in TN, our “home base” for 2 weeks to catch up on doctor and dentist appointments, eye appointments, veterinarian appointments, and some well-needed rest before the final leg of our trek north.
I must admit that I look forward to these Sunday mornings. The campground gets quieter, the view gets better, and I can sit and sip coffee without the stress of packing up and hitting the highways. This morning is a bit chilly – quite a change from the hot and humid Florida Keys! We even built a fire and enjoyed the parade of RVs going by while we sipped our coffee.
Sunday morning breakfasts are always a treat and we have a few favorites. Since we are back in Tennessee, good southern sausage gravy over hot biscuits seemed like the best choice today! Early in our marriage we would have sausage gravy over bread as our dinner pretty often. Money was very tight and I would buy the cheapest sausage (usually with a double-coupon deal), mix it with a can of generic cream of mushroom soup, and serve it over “home-baked” (the frozen loaf, also with coupon) bread.
These days with our real-food, low carb lifestyle, it was pretty easy to recreate this recipe using healthier ingredients. It also cooks up pretty fast and can be served with my coconut flour biscuits or just with eggs over the top.
Southern Sausage Gravy
Ingredients
- 1 lb breakfast sausage
- 3/4 cup heavy cream
- 1/2 tsp sage
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp xantham gum
Instructions
- In medium saucepan brown sausage and drain off excess oil. Add the remaining ingredients and simmer until thick and creamy.
