My mom makes a killer sausage gravy. It isn’t Paleo, but it is SO GOOD. When I was vegetarian (yes, for a long time actually), she would make this with Morning Star fake sausage and it was just as good! And now, I bring it to you! Paleo…of course…and with Paleo Biscuits!
This gravy can be as thick or thin as you like it. If you like it thicker, I suggest using the Arrowroot, or upping the amount of coconut flour. I like that sausage taste throughout, so I blend the heck out of mine in a Bullet, but if you like bigger chunks, just tear it up by hand and that will do the trick!
Paleo Sausage Gravy
8 oz Sausage (our favorite is actually Chicken and Maple Sausage)
2 Tbsp Coconut Flour (or Arrowroot Powder. If you have it, it will be even thicker)
1 can Coconut Milk
pinch Fennel Seeds (about ¼ tsp)
1 tsp Sage (dried)
1 ½ Tbsp Walnut Oil
Sea Salt and Pepper (to taste – I like a lot of pepper in this)
First thing is first, break up the sausage into chunks, or blend in a Bullet for smaller chunks. Heat a skillet to medium-high heat and add the sausage.
Dust the sausage with coconut flour (about half) and mix to incorporate, then add a little oil (again, about half) and mix to incorporate. Do this until the flour and oil are gone. Stir the sausage until browned.
**NOTE: If you are using pork instead of a leaner meat, you do NOT need as much oil. The walnut will give it a good flavor, but it will get a little oily if you use as much with a fattier sausage. Just letting you know ;)
While the sausage is browning, open a can of coconut milk (we like full fat – it thickens easier and has a better texture) and add it to the Bullet. Also add the sage and fennel seeds. Blend until the coconut milk is the same consistency throughout.
Add the coconut milk to the sausage, mixing continuously and then season with sea salt and pepper to taste.