Post by Loupy on Oct 30, 2018 4:00:44 GMT -7
PALEO WHOLE30 SAUSAGE GRAVY
From: JessicaDeMay @ www.jaysbakingmecrazy.com/2017/01/08/paleo-whole30-sausage-gravy/
This Paleo Whole30 Sausage Gravy is so easy to make and packed with flavor. Creamy, thick, and so delicious! A classic made gluten free and dairy free and just as good! The flavor is spot on to what I remember eating as a child and served over potatoes makes it fun and different than the usual biscuit. Potatoes are always a good idea, especially when they’re crispy and topped with sausage gravy! Yum!
The fact that this is Whole30 seems almost too good to be true. It is pure comfort food! It’s a nice change from eggs and makes a great weekend breakfast. A note about the sausage- just make sure to read the label and make sure there is no added sugar or other questionable ingredients in there. Whole Foods carries a clean version or you can make your own.
Ingredients
1 pound breakfast sausage (make sure there is no added sugar)
1 teaspoon dried sage
1 teaspoon fennel seed
3 tablespoons fat of choice if needed
1 tablespoon almond flour
2 tablespoons tapioca flour
2 1/2-3 cups almond milk
4 medium organic 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.
Use a whisk if necessary.
Mix the sausage back in and serve immediately over potatoes.
From: JessicaDeMay @ www.jaysbakingmecrazy.com/2017/01/08/paleo-whole30-sausage-gravy/
This Paleo Whole30 Sausage Gravy is so easy to make and packed with flavor. Creamy, thick, and so delicious! A classic made gluten free and dairy free and just as good! The flavor is spot on to what I remember eating as a child and served over potatoes makes it fun and different than the usual biscuit. Potatoes are always a good idea, especially when they’re crispy and topped with sausage gravy! Yum!
The fact that this is Whole30 seems almost too good to be true. It is pure comfort food! It’s a nice change from eggs and makes a great weekend breakfast. A note about the sausage- just make sure to read the label and make sure there is no added sugar or other questionable ingredients in there. Whole Foods carries a clean version or you can make your own.
Ingredients
1 pound breakfast sausage (make sure there is no added sugar)
1 teaspoon dried sage
1 teaspoon fennel seed
3 tablespoons fat of choice if needed
1 tablespoon almond flour
2 tablespoons tapioca flour
2 1/2-3 cups almond milk
4 medium organic 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.
Use a whisk if necessary.
Mix the sausage back in and serve immediately over potatoes.
