Sausage gravy

This is a recipe for sausage gravy because I can’t take credit for the biscuits. I stumbled upon this recipe while searching for AIP chicken pot pie. When I made it to be the top crust of a chicken pot pie, I thought it turned out almost biscuit-y. It was very delicious with a chewy, soft texture. So, i decided to turn the dough into biscuits and smother them with gravy. I found that using straight coconut flour for biscuits gives them a grainy texture and they taste like coconut and are usually very dry, but these are moist, soft, and chewy. Not exactly like traditional southern biscuits, but I think they work just great as a vehicle for other tasty things.

I ended up using arrowroot starch in place of the tapioca flour because tapioca is gluten cross-reactive for me, and I also doubled the baking soda and cream of tartar to make sure they got fluffy. Then I used a spoon and dropped blobs of dough onto a foil-lined greased cookie sheet. I baked them in a pre-heated 400 degree oven for 20-25 minutes until golden brown. Make sure to give them some room because they will spread out on the cookie sheet.

For the gravy:

  • 5oz. pork sausage
    • 1 lb. ground pork
    • 3 tbs. dried sage
    • 1 tsp. black pepper
    • 1 tsp. himalayan salt
    • 1/4 tsp. ground mace
    • Optional: 1/4 tsp. cayenne or 1/2 tsp. red pepper flakes
  • 1 1/2 c. grass-fed whole milk
  • 1 tbs. butter or lard (Optional if your sausage renders about 1-2 tbs. fat. You just need about 2 tbs. fat in the pan to make the roux
  • 1/2 tbs. coconut flour
  • 1 1/2 tbs. arrowroot or tapioca flour
  • 1/2 tsp. black pepper
  • salt to taste

Crumble the sausage into a skillet and brown, breaking it apart into small pieces. If the pork doesn’t render much fat, add a tablespoon of butter or lard, then add the arrowroot starch and coconut flour. Cook for 3-4 minutes until the flours have absorbed all the fat and the sausage crumbles are coated with the flour. Add the milk and stir constantly over medium heat until it begins to simmer. Once the milk thickens, remove from heat and stir in the pepper and salt to taste. Place a couple biscuits in the bottom of a bowl and smother with gravy. Makes 2 servings. I suggest serving with orange juice to cut the richness. A fried egg on top would also be awesome.

biscuits and gravy


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s