Paleo Whole30 Sausage Gravy

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  • 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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