Good morning, sunshines!
Sure, you can have starting off points for measurements, but it’s definitely one of those recipes that might be a little different every time you make it.
The great thing is that it’s very forgiving. I have often let the gravy simmer a little too long and let it get too thick, so all you have to do is add a little more liquid and voila! perfect consistency again.
Now, back in our non-paleo days, we would eat this gravy over Bisquick biscuits. Nowadays, since I have yet to find just the right biscuit recipe, we eat it over scrambled eggs, crispy fried eggs, or one of my many failed biscuits attempts.
So yes, the photos in this post show the gravy over biscuits, but no, I don’t have a recipe I’m yet willing to share because it’s not good enough for you yet. I wouldn’t dare give you a sub-par biscuit recipe, and since I’m currently on a Whole30, development on just the right biscuit will have to wait at least another 23 days. But I couldn’t keep this gravy recipe to myself for the next 23+ days, it’s just too good whether you have biscuits or not. I’ve been eating it with my fried eggs on this Whole30 and it really helps to break up the monotony of breakfast and makes my mornings a little less “ugh”.
- 1 lb Breakfast Sausage, see note 1, not Italian
- Up to 2 Tbsp Avocado Oil, or Olive Oil
- Up to 1/4 cup Otto's Cassava Flour
- 1-2 cups Unsweetened Almond or Cashew Milk, see note 2, preferably homemade
- Salt, to taste
- Ground Black Pepper, to taste
- Cook the sausage in a large skillet over medium-high heat, breaking it up with the back of a wooden spoon. When completely cooked through (no more pink), remove all but 1 Tbsp of the sausage and set it aside.
- Reduce heat to medium-low, add the oil to the skillet (omit if your sausage was fatty and left enough oil in the pan), then whisk in the Otto's Cassava Flour (starting with 2 tablespoons and adding 1 tablespoon at a time if needed) until a thick roux forms.
- Pour in half a cup of the milk, whisking to fully combine. Let simmer until thickened, then add another 1/2 cup of milk, whisking to combine again, simmering until thickened again. Repeat this process with the remaining milk if the gravy is still too thick.
- If you've gone through all 2 cups of milk and the gravy is still too thick, add water (1/4 cup at a time) to thin it to the desired consistency.
- Add salt and pepper to taste. Depending on your sausage, you may not need it at all.
- Remove from heat once desired consistency is reached, add the sausage to the gravy, and serve warm. This gravy tastes really great over fried or scrambled eggs.
- Refrigerate leftovers for up to 4 days. When reheating, you may need to thin with a small amount of water or additional dairy-free milk.
- The flavor of your sausage is what will give your gravy it's flavor, so pick one you love. Italian sausage is no good in this recipe, unless you love fennel, but it's just not a breakfast sausage. Try to find one without added sugars. And don't hate me when I say that Jimmy Dean really tastes great in this recipe.
- Coconut milk is not recommended in this gravy. It makes it too sweet and the coconut flavor really stands out (not in a good way). Stick to mild dairy-free milks.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 611Total Fat: 52gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 40gCholesterol: 65mgSodium: 945mgCarbohydrates: 17gFiber: 5gSugar: 4gProtein: 24g
Nutrition is calculated by a third party and may not be 100% accurate