Ingredients

• 8 ounces ground pork, uncooked
• 3/4 teaspoon ground sage
• 1/2 teaspoon ground basil
• 1/2 teaspoon black pepper
• 1/4 teaspoon fennel seeds
• 1/8 teaspoon crushed red pepper flakes
• 2 tablespoons cornstarch
• 1-1/3 cups liquid nondairy creamer
• 2 tablespoons unsalted margarine

Preparation

1. In a medium bowl, mix ground pork with sage, basil, pepper, fennel seeds and pepper. 
2. Brown the pork mixture in a skillet over medium heat. Drain, remove from pan and set aside.
3. In a small bowl, mix cornstarch with 1/3-cup creamer and stir until smooth.
4. Melt margarine over low heat in the same skillet used for cooking the pork.  Add cornstarch mixture and remaining nondairy creamer to margarine and cook over low heat, stirring constantly, until mixture thickens and bubbles. 
5. Add pork and heat thoroughly. Serve over a hot biscuit or toasted bread.

Helpful hints

• Country Gravy with biscuits are tasty with eggs or omelets.
• This gravy is much loser in sodium compared to a traditional gravy recipe.