Sausage Gravy {dairy-free, grain-free} by Our Paleo Life
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Sausage Gravy {dairy-free, grain-free}

Sausage gravy is the perfect compliment to any southern breakfast, and now it's dairy- & grain-free. We love this gravy served over biscuits or fried eggs. Otto's Cassava Flour is what makes this gravy possible, as it's the closest grain-free replacement for wheat flour out there.
Course Breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Calories 1832kcal
Author Kendra Benson

Ingredients

  • 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
  • Water
  • Salt to taste
  • Ground Black Pepper to taste

Instructions

  • 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.

Notes

  • 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.