To make Paula Deen’s recipe for sausage gravy healthier, substitute turkey or chicken sausage, and use fat-free half-and-half, a butter substitute and rice flour or corn starch. Using lower-fat alternatives means fewer calories, but it doesn’t have to mean less flavor.
Using ground sausage made from turkey or chicken cuts the fat content of the sausage gravy recipe significantly. While one pound of ground pork sausage may have about 1,193 calories, the same amount of turkey sausage has only about 704, while chicken sausage has about 784.
Land O Lakes fat-free half-and- half has 320 calories and zero grams of saturated fat in 2 cups, as opposed to regular, which has 640 calories per 2 cups and 32 grams of saturated fat. Instead of whole butter, at 102 calories and 7.29 grams of saturated fat per tablespoon, a butter substitute such as I Can’t Believe It’s Not Butter's light version has 40 calories per tablespoon and only one gram of saturated fat. Rice flour or even corn starch is a healthier substitute for wheat flour.
Although the bacon adds fat to the recipe, none of the other ingredients, including onion, garlic, salt and black pepper adds fat. Depending on fat intake requirements, it's worth it to keep the bacon, at 34 calories per medium slice with 1 gram of saturated fat, if possible. Rendering it in a separate pan and draining it on paper towels before adding to the gravy can cut down on fat content.