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Paleo Sausage Gravy over Crispy Potatoes | Roots & Boots

Paleo Sausage Gravy over Crispy Potatoes

  • Author: Kathleen | Roots & Boots
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast


  • 1 pound ground pork
  • 1 teaspoon dried sage (optional, if pork is unseasoned)
  • 1 teaspoon dried rosemary (optional, if pork is unseasoned)
  • 2 cloves garlic, minced (optional, if pork is unseasoned)
  • salt and pepper, to taste
  • 3 tablespoons fat of choice (if needed)
  • 1 tablespoon almond flour
  • 2 tablespoons tapioca flour
  • 2 1/23 cups milk of choice
  • 810 medium white or yellow potatoes, diced


  1. Brown the sausage in a large skillet or pot. Add herbs and garlic while cooking, if using.
  2. While the sausage browns, chop the potatoes and start them cooking in hot oil or fat in a large skillet.
  3. Remove cooked sausage from the first skillet and set aside.
  4. If necessary, add a bit of fat to the sausage skillet, aiming for about 3 TB total.
  5. Cooking over low to medium heat, whisk in the almond and tapioca flours. Immediately add the milk, slowly whisking until all milk is incorporated.
  6. Add sausage back to the gravy skillet and stir to combine.
  7. Remove from heat and serve immediately over the crispy, diced potatoes.

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