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
Gabrielle says
This is so amazing!! Loved it! Sauted some celery too for added depth and flavor.
Jessica DeMay says
Thanks, Gabrielle! I'm so glad you like it!
Erin Campbell says
This is so delicious! I'm egg free this round of Whole30 so I'm really happy to have found a delicious option for breakfast.
Jessica DeMay says
Thanks for trying it, Erin! So glad you like it!
Melissa says
This recipe is delicious! I am so delighted to have this paleo version of a dish that I have been missing. Thank you for sharing!
Jessica DeMay says
You're welcome, Melissa! Thanks for trying it and I'm so glad you like it!
Heather says
I love this recipe but for some reason my gravy is very soupy. What should I put in it to make it thick? Arrowroot or more compliant flour?
Jessica DeMay says
Hi Heather- thanks for trying it. Arrowroot tends to get gummy so I don't recommend that. My best luck is with all cassava flour (see the notes). It always thickens and doesn't get gummy. You can try adding some cassava flour.
Patricia Grimm says
This recipe is amazingly delicious! I'm was raised by a mama who made classic Southern sausage gravy and I think this might even fool her.
Jessica DeMay says
Thank you so much, Patricia! This makes me so happy to hear! Thanks for trying it and for the great feedback!
Meagen Sweeney says
Have you ever figured out the number of servings and the nutrition facts?
Hanah says
I made this for my boyfriend and I this more and WOW!! I’m just wondering how long will it keep?
Thanks for the recipe
Jessica DeMay says
Thanks for trying it, Hanah! I'm so glad it was enjoyed. It should stay good for 1 week in the fridge. You're welcome!
Rosalinda says
Tried this recipe this morning and my husband and son loved it! I omitted the fennel and added a little red pepper flakes for a kick. Thank you!
Jessica DeMay says
You're welcome, Rosalinda! Thanks for trying it and I'm so glad they like it!
Amu says
I made this, and I used beef chorizo (well drained/patted free of grease). For seasonings, I kept it simple with chopped onion, garlic, oregano and a pinch of cayenne. All the rest the same, and it was awesome! Thanks for the good base.
Jessica DeMay says
That sounds delicious! Thanks for trying it, Amu!
Caley says
This was so good! So thankful to be able to eat my favorite dishes without dairy! Thank you for sharing this. This was huge hit!
Jessica DeMay says
You're welcome, Caley! Thanks for trying it and I'm so glad you like it!