Heat a large skillet over medium high heat. When skillet is hot, add the sausage, breaking into small chunks with a spoon.
Cook sausage over medium high heat until brown and cooked through. Drain off excess fat.
Place skillet with the sausage over medium low heat. Sprinkle xanthan gum on top and stir in. Stir in sage and red pepper flakes.
Gradually add the chicken stock, a few tablespoons at a time, stirring between additions.
Increase heat to medium and bring mixture to a simmer. Simmer, stirring frequently, until mixture thickens to a gravy-like texture.
Stir in the heavy cream. Bring mixture to a simmer, stirring frequently. Turn heat to low and simmer until gravy has thickened to the desired consistency. Stir in salt and pepper. Remove from heat. Taste and adjust seasoning.
Serving size: 1/8th of recipe
Fat (g): 38
Carbs (g): 3
Fiber (g): 1
Protein (g): 12
Net carbs (g): 2