Sausage Gravy and Potatoes

Servings: 8 servings


  • 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 or cashew milk
  • 4 medium organic russet potatoes, diced and pan fried



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.

Stir in the milk and cook until sauce has thickened. Use a whisk if necessary.

Mix the sausage back in and serve immediately over potatoes



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