This Gluten Free Sausage Gravy is so easy to make and packed with flavor. Creamy, thick, and so delicious! A classic made paleo, dairy free and just as good!
I'm super excited to share this recipe! It's been in my brain for a long time and it's finally good enough to share. My dad taught me how to make sausage gravy when I was pretty young and it became a regular breakfast for us when I stayed with him on the weekends. Of course it contained lots of flour, milk and was served over canned biscuits. This version, on the other hand, is made gluten and dairy free and is just as delicious! A favorite I knew I wanted to makeover and I'm so pleased with the results!
Ingredients for gluten free sausage gravy
Breakfast sausage- this is the base of the gravy and an important part. I have a homemade sausage I like to use, but store bought works as well. You want to buy ground sausage, not pre-cooked.
Sage and fennel- this additional spices really elevate the gravy and make it full of flavor
Fat of choice- if needed, use coconut oil or ghee to help mix with the flours to make the roux.
Tapioca flour and Almond flour- the mixture of these two helps thicken the sauce perfectly. Almond flour cannot be used exclusively
Almond milk- or other dairy free milk of choice. I like almond milk, but coconut, oat or any milk you use will work here.
(Alternative to almond and tapioca flour) Cassava flour- This replaces both the almond and tapioca flour and thickens the sauce perfectly.
How to serve sausage gravy
This can be served over crispy potatoes, the crunch adds a nice little touch. Classically it's served over biscuits, and I've even served it with paleo bread that's hot and sliced.
I'd love to hear your favorite way to enjoy it!
Storing and reheating sausage gravy
Store covered in the fridge for up to a week. To reheat, place in a pan with a small amount of almond milk to help thin it out and warm over medium heat until ready to serve.
You will love, love, love this recipe! It's filling, comforting, and tastes amazing! Here are my Easy Paleo Biscuits if you don't want potatoes as the base.
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Gluten Free Sausage Gravy
Ingredients
- 1 pound ground breakfast sausage
- 1 teaspoon dried sage
- 1 teaspoon fennel seed
- 3 tablespoons fat of choice if needed
- 1 tablespoon almond flour
- 2 tablespoons tapioca flour
- 2 ½-3 cups almond milk
- 4 medium 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.
- 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.
Notes:
Nutrition Information
ChihYu says
This sausage gravy sounds so heavenly !! I bet it will taste really good with chicken too ! :))
Jessica DeMay says
Thanks, ChihYu! Yes, it works with chicken sausage as well 🙂
Stacey Crawford says
This would so awesome for breakfast 🙂
Jessica DeMay says
Thanks, Stacey!
Katja says
OMG! This looks so good. I've never had sausage gravy. . I need to make this.
Jessica DeMay says
Thanks, Katja! I can't believe you've never had sausage gravy! It's too good to be missed. 🙂
Tammy says
What type of sausage do you use?
Jessica DeMay says
Hi Tammy- I have used both store bought sausage that has no added sugar or preservatives and made my own. My sausage recipe is linked in the second to last paragraph. Hope you enjoy!
Dora says
I'm so excited to try this recipe. I noticed on the ingredient list you listed arrowroot flour, hut on the cooking steps you listed tapioca flour. Do you use them interchangeably?
Jessica DeMay says
Hi Dora- thank you for pointing that out. They are interchangeable, but I used tapioca. The recipe is now correct. I hope you love it!
Michele Spring says
I've never had sausage gravy before, but I think I'm going to have to change that after seeing this. It looks so comforting and delicious! And something different than our usual egg dishes we seem to eat all the time.
Jessica DeMay says
Never had sausage gravy?? Really? Oh, you are missing out Michele! I think you'll love it 🙂
Halle at Whole Lifestyle Nutrition says
I never thought about using almond milk to make a delicious gravy! This looks fantastic! Can't wait to make it!
Jessica DeMay says
Thank you, Halle!
Lynn says
Can you use coconut milk?
Jessica DeMay says
Hi Lynn- yes, that will work. It may have a slight coconut-y flavor though. As long as you're aware of that. Enjoy!
Renee Kohley says
So amazing that it ends up that creamy without flour and milk! Amazing! And I love the idea of ditching the biscuits and doing those amazing fried potatoes! Yum!
Jessica DeMay says
Thanks, Renee! I was pleased that I did not need a ton of arrowroot flour to thicken it. 🙂
Karly says
I'm in awe! Never would I put "healthy" and "gravy" in the same category, but you've proven me wrong! This looks totally delicious and miraculously nutritious. Can't wait to try it!
Jessica DeMay says
Thank you, Karly! I know, right? I'm glad it actually worked put 😉
Bethany @ Athletic Avocado says
OMG, my parents are doing Whole30 right now and would LOVE this! I'm sending it to them!
Jessica DeMay says
Thanks, Bethany! I hope they love it! 🙂
pat says
you have almond flour listed 2 times. Is that correct?
Jessica DeMay says
Hi Pat- thank you for catching that! When I was looking over it I didn't see it so added it again. It is now corrected 🙂