In a Dutch oven or deep skillet, brown the ground pork breakfast sausage over medium heat, using a wooden spoon or other utensil to break the meat apart into tiny bits as it cooks. Once the sausage is cooked through, remove it from the pan into a bowl and drain the excess grease from the pan.

Place the same pan back over medium heat, and add broth, coconut cream, almond milk, ghee, and all remaining spices (rosemary, basil, garlic powder, thyme, salt & pepper). Whisk well to combine, lower heat and let the mixture simmer for about 5 minutes.

Slowly whisk in the arrowroot flour + water slurry, adding a little at a time and then whisking, until the slurry is gone. Continue whisking frequently while the gravy thickens, about 3 minutes.

Return the cooked pork sausage to the pan and stir to combine with the gravy. If the gravy is too thick, add 1/3 cup water and whisk. If the gravy is too thin, add 1/2 tablespoon additional arrowroot starch and whisk for an addition 2-3 minutes.

Serve with roasted potatoes, avocado and eggs for Whole30, biscuits or toast if not Whole30. Store in an airtight container in the refrigerator and enjoy within 4 days.