PALEO WHOLE30 SAUSAGE GRAVY #diet #healthydiet

PALEO WHOLE30 SAUSAGE GRAVY #diet #healthydiet

This Paleo Whole30 Sausage Gravy is so natural to make and stuffed with flavor. Rich, thick, thus flavorful! An exemplary made gluten free and dairy free and similarly as great!

I'm very eager to share this formula! It's been in my cerebrum for quite a while and it's at long last adequate to share. My father showed me how to make hotdog sauce when I was entirely youthful and it turned into a standard breakfast for us when I remained with him on the ends of the week. Obviously it contained loads of flour, milk and was served over canned rolls. This adaptation, then again, is made gluten and dairy free and is similarly as scrumptious! A most loved I realized I needed to makeover and I'm so satisfied with the outcomes!

This took multiple times to get perfectly. I needed it to flabbergast and consummate and that is the thing that it is. It was too runny the first run through, too clumpy the subsequent time and I at long last hit the nail on the head the last time and it's so delightful! The flavor is right on the money to what I ate as a youngster and served over potatoes makes it fun and unique in relation to the standard roll. Potatoes are consistently a smart thought, particularly when they're fresh and topped with hotdog sauce! Yum!


PALEO WHOLE30 SAUSAGE GRAVY #diet #healthydiet


  • 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


  1. 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.
  2. 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.
  3. Stir in the almond and tapioca flour and mix it well with the fat- still on medium heat.
  4. Stir in the milk and cook until sauce has thickened. Use a whisk if necessary.
  5. Mix the sausage back in and serve immediately over potatoes.

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