Paleo Whole30 Sausage Gravy

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4.91 from 32 votes

Prep Time5

Cook Time15

Servings: servings

Calories: 661kcal

Author: Jessica DeMay

Ingredients

1 pound ground breakfast sausage
1 teaspoon dried sage
1 teaspoon fennel seed
3 tablespoons fat of choice if needed
1 tablespoon almond flour
2 tablespoons tapioca flour
2 ½-3 cups almond milk
4 medium russet potatoes diced and pan fried

Instructions

In a large skillet brown breakfast sausage over medium heat. Add the sage and fennel while it's cooking. Once it's cooked, transfer it to a plate or bowl.
Add some fat to the pan if there isn't already any left from the sausage. You'll want about 3 tablespoons total. You can use coconut oil, ghee, bacon grease, or whatever your preferred fat is.
Stir in the almond and tapioca flour and mix it well with the fat- still on medium heat.
Stir in the milk and cook until sauce has thickened. Use a whisk if necessary.
Mix the sausage back in and serve immediately over potatoes.

Notes

*You can use 3 tablespoons cassava flour in place of the almond and tapioca flour for a low FODMAP version and make sure the breakfast sausage is homemade without onion and garlic

*All almond flour will not work as it will not thicken the sauce

*Fat of choice can be coconut oil, bacon grease, ghee, or avocado oil

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