Biscuits and Sausage Gravy (grain free, dairy free, candida diet, vegan optional)
Biscuits and gravy is one of my husband's favorite dishes to order when we go out for breakfast. I'm always envious of those fluffy biscuits smothered in rich, sausage gravy. I haven't been able to enjoy either biscuits or sausage gravy for a long time due to the large amount of gluten and dairy in the traditional recipe. That is why I am so excited about my No-Buttermilk Biscuits that are grain free and vegan to boot! I decided to give sausage gravy a try with non-dairy milk and it turned out great. Even my southern, biscuits and gravy loving husband approved!
Biscuits and Sausage Gravy
Make the No-Buttermilk Biscuits Recipe!
Sausage Gravy (Vegan option)
1 lb of sugar free breakfast sausage (Vegans: substitute 8 ounces of sliced mushrooms and the white part of 1 leek, diced.)
2 cups of full fat coconut milk
2- 3 Tbs of ghee, coconut oil or grassfed butter
2 Tbs of arrowroot starch
1/8 tsp of mustard powder
1/8 tsp of onion powder
1/4 tsp of thyme
1/4 tsp of red pepper flakes
sea salt and pepper to taste
In a cast iron pan, add 1 Tbs of ghee, butter or coconut oil and brown the pound of breakfast sausage over medium heat. I used turkey sausage and there wasn't a lot of grease in the pan. I added 2 Tbs of ghee but add as much or as little as you need to give the pan some moisture. Add the arrowroot starch and stir until a paste forms and oil is absorbed. Add the coconut milk and seasonings to the pan and stir until the milk thickens. This will only take a few minutes. If the gravy is too thick you can add a little more milk until you like the consistency. Adjust the seasoning to taste. Mine was a little bit spicy and had a nice savory flavor from the mustard and onion powder. Pour the hot gravy over the top of a fresh biscuit and enjoy. I also added thick slices of tomato, fresh ground pepper and an extra sausage patty to mine and it was perfection!