Breakfast Sausage with Paleo Biscuits and Dairy-Free Gravy

When we read about a traditional southern biscuits and gravy recipe that worked for a Paleo and dairy-free diet, we had to give it a try. The sausage is terrific, simply and deeply seasoned; the gravy is lightly sweet from coconut milk; and the biscuits soak in all the yummy goodness from the first two. Next time we make this, we’re going to use a different biscuit recipe because we don’t like the dry texture of the coconut flour. They look wonderful, though!

Paleo Biscuits

These recipes come from “Paleo Comfort Foods” by Julie & Charles Mayfield.

Breakfast Sausage with Paleo Biscuits and Dairy-Free Gravy

Making homemade breakfast sausage isn't that difficult, and this particular recipe tastes a lot better than pretty much any store-bought pork sausage we've ever tried. If you're not in the mood to bake biscuits, this sausage would be awesome with a few fried or scrambled eggs.
Prep Time20 mins
Cook Time30 mins
Course: Breakfast
Cuisine: American, Southern
Keyword: dairy-free, gluten-free, paleo, sugar-free, Whole Life Challenge
Servings: 4
Calories: 413kcal

Ingredients

Breakfast Sausage

  • 1 lb ground pork
  • 1 tsp Kosher salt
  • 3/4 tsp freshly ground black pepper
  • 1 tsp fresh thyme finely chopped
  • 1/2 tsp fresh rosemary finely chopped
  • 1/4 tsp ground nutmeg
  • 1/4 tsp cayenne pepper
  • 1/4 tsp crushed red pepper flakes

Dairy-Free Gravy

  • 1 tbsp almond flour
  • 1 tbsp arrowroot powder
  • 1 can coconut milk
  • 1 tsp paprika
  • Kosher salt to taste
  • freshly ground black pepper to taste

Paleo Biscuits

  • 6 large egg whites
  • 1/4 cup coconut flour
  • 3/4 cup almond flour
  • 1 tsp baking powder
  • 1 1/2 tbsp cold coconut oil
  • 1/4 tsp Kosher salt

Instructions

Breakfast Sausage

  • Mix all the ingredients together in a medium bowl. Form 4 equal-sized patties.
  • Place patties onto a skillet heating over medium. Cook until browned and then flip over and continue cooking until the sausage is fully cooked through. Remove sausages from heat but don't clean the skillet.

Dairy-Free Gravy

  • Add the almond flour and arrowroot powder to the hot skillet you used to make the sausage, with the pork drippings still in the pan. Whisk over medium-low heat until a paste forms.
  • Pour in about 1/4 of the coconut milk, the paprika, salt, and pepper; turn the heat up to medium and stir until you incorporate any remaining bits from the pan into the mixture.
  • Pour in the remaining coconut milk, stirring frequently. Bring the sauce up to a light simmer until the gravy reaches your desired thickness. You can add the sausage back in to the skillet, or pour the gravy over the sausages on a separate plate.

Paleo Biscuits

  • Whisk the egg whites in a medium bowl until they are very frothy.
  • Mix the two flours, baking powder, and salt in a large bowl. Add the cold coconut oil and use your fingers to incorporate it into a crumbly mixture.
  • Refrigerate for 15-20 minutes. Preheat your oven to 400 degrees F.
  • After removing the flour and oil mixture from your refrigerator, gently fold in the egg whites. Stir to combine.
  • Spoon the batter on a greased cookie sheet; you should be able to make 4 large biscuits.
  • Bake for 15 minutes or until golden brown.
  • Cut a biscuit in half, place a sausage patty in the middle, and pour gravy all over. Enjoy!

Notes

You’ll want full-fat canned coconut milk for the gravy. Both the gravy and sausage recipes originally included sage, but we find it over-powering, so we left it out. 
These recipes come from “Paleo Comfort Foods” by Julie & Charles Mayfield.
 

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