Our Paleo Family

Sausage Gravy and Biscuits

I may have gotten myself into a bit of trouble. I’ve worked so long to get my paleo biscuit recipe just the way I want it, that now I am coming up with lots of meal ideas that use the biscuits. These biscuits are really, really good, especially right out of the oven, but they are most definitely in the category of Paleo Treat, which means we should not be eating them everyday. Not that I would do that.

What I have for you today is one of my favorite comfort foods: sausage gravy and biscuits. At first I thought this was a Southern specialty, but then I remembered that we had this growing up and I’m from the midwest. So maybe it’s Midwestern. And Southern. Wherever it’s from, it’s delicious.

For the biscuit recipe, I’m going to be difficult and make you buy my book, Your Paleo Holiday, which you can download right this very second from my online store.

But the sausage gravy recipe you can get right here for free. Yay!

As I stood at the stove stirring this delicious concoction, I was thinking of what I was going to say to convince my kids to try it. But lo and behold, they required no coaxing whatsoever. And here’s the kicker – my son, who usually takes an hour and a half to complete a meal, was done just as quickly as me. And then he had seconds!!!

Of course, they did try to pick up the biscuits (and gravy) and eat it with their hands. I know, they’re animals. Homeschooled children are supposed to always be polite and have perfect manners. Well, ahem, not the case in this house.

Now, please don’t be mad, but this is more a method than a recipe. Your sausage will most likely have a different fat content than mine and so I can only guide you here. But I believe you will be able to figure out what to do and have a successful dish.

Here’s the general rule for any sort of gravy or cream sauce:

  • 1 Tablespoon of fat
  • 1 Tablespoon of flour (arrowroot, tapioca, cassava, tiger nut, other paleo flour)
  • 1 Cup of liquid
  • Yields a little over one cup of gravy or sauce

See the recipe below for more details.

This is not diet food by any means, but it is delicious, warm and hearty. Perfect for a chilly night or when you’re getting over a cold and just want something comforting. Or maybe Christmas morning. Or the day before Thanksgiving when you want a simple dinner. Really, it’s good anytime and…drumroll please…..done in 30 minutes or less. Including the biscuits!


Sausage Gravy and Biscuits
Print Recipe
Warm, comforting and hearty sausage gravy. Perfect served over paleo biscuits.
Servings
4-6 servings
Cook Time
20-30 minutes
Servings
4-6 servings
Cook Time
20-30 minutes
Sausage Gravy and Biscuits
Print Recipe
Warm, comforting and hearty sausage gravy. Perfect served over paleo biscuits.
Servings
4-6 servings
Cook Time
20-30 minutes
Servings
4-6 servings
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Add sausage to a heavy skillet set over medium to medium high heat. Brown the sausage and break into small pieces with your spoon or spatula. Allow the sausage to get really good and brown.
  2. Once sausage has browned, scoot it to one side of your skillet and assess how much fat has rendered out of your meat. My sausage was very, very lean. There was no oil in the bottom of the pan at all. Well, you need oil to make gravy so I had to add a tablespoon of reserved bacon grease from my fridge. You want 1-2 tablespoons of fat in the pan. If you have more than that, pour it off. If less, you need to add some. I recommend a neutral oil like avocado or bacon fat, not coconut oil. If you think you would like coconut oil flavored sausage gravy, then by all means, use coconut oil. I just don't prefer that flavor.
  3. Add 1 tablespoon cassava flour for every tablespoon of fat. I just use a regular spoon (not a measuring spoon) and sprinkle in a little flour at a time. When you have enough, the sausage should look dry. Stir this around and cook it for 2-3 minutes.
  4. Begin to add your liquid slowly. I do not enjoy the taste of coconut milk, but I don't like to consume too much almond milk (we are using almond flour in the biscuits too) so I used about 1/3 coconut milk, 1/3 almond milk and 1/3 chicken broth. You could use any combination of these that you like. If you tolerate diary, you could even use regular milk.
  5. Add liquid and stir, add liquid and stir, add liquid and stir. If you need more liquid, your gravy will be too thick. Keep your heat on medium low, stirring constantly. It will take a few minutes for the flour to absorb all the liquid that it can.
  6. Taste and add salt and pepper if desired. Keep warm until biscuits are ready. If you prepared your biscuits and popped them in the oven while your sausage was browning, they should be done about the same time.
  7. I would suggest serving with some sort of green vegetable in order to keep your arteries happy. I sautéed some spinach and kale in a little bacon fat and seasoned with salt and pepper and squeeze of lemon.
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