SOUTHERN-STYLE MUSHROOM-SAUSAGE GRAVY
Living in the South but being Paleo means passing on a lot of really delicious Southern food, like chicken and waffles, cheesy grits, and sausage gravy poured over biscuits. This recipe is a Paleo version of sausage gravy, but we’ve loaded it with mushrooms and have no intention of putting it on a biscuit. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 20 minutes
1 pound (454 g) spicy pork sausage
10 ounces mushrooms, diced
3 tablespoons (45 ml) almond flour
½ to ¾ cup almond milk
2 tablespoons (30 ml) grass-fed butter
Salt
Freshly ground black pepper
- In a large skillet over medium heat, sauté the sausage until is no longer pink, about 10 minutes. Move it all to the edges, and add the mushrooms to the center of the skillet. Raise the heat to medium-high, and brown the mushrooms, 5 to 7 minutes, before stirring the meat and mushrooms together. Sprinkle the almond flour over the mixture to thicken it.
- Reduce the heat to medium-low, and add the almond milk. Stir well, and add the butter a little at a time, stirring it in until it melts. Season with salt and pepper and serve.
VARIATION 1 MUSHROOM-SAUSAGE GRAVY AND EGGS: Scramble 6 eggs (for 4 people), and top with this mushroom-sausage gravy.
VARIATION 2 MUSHROOM-TURKEY SAUSAGE AND GRAVY: Use turkey (or chicken sausage) instead of spicy pork sausage for a milder version.
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Southern-style mushroom-sausage gravy — the creamy, peppery, deeply savory gravy of biscuits and gravy fame, rebuilt without any flour or dairy. Browned spicy sausage and mushrooms get thickened with almond flour and loosened with almond milk into a proper pourable gravy. Spoon it over anything and everything; it's comfort food in its purest form.
Pro Tips
- Brown the sausage first and move it to the edges so the mushrooms can hit the hot center of the pan and brown properly.
- Sprinkle the almond flour over the cooked meat and let it toast for a minute before adding the almond milk — this cooks out the raw flour taste and thickens smoothly.
- Add the almond milk gradually while stirring so the gravy thickens evenly without lumps.
- Stir in the butter at the end off the heat for gloss and richness — it rounds out the gravy's flavor beautifully.
Frequently Asked Questions
What can I put this gravy on?
Biscuits are the classic, but it's wonderful over roasted sweet potatoes, mashed cauliflower, or a simple breakfast skillet.
Can I use a different milk?
Any unsweetened nut or seed milk works — almond milk is the original here. Avoid coconut milk unless you want a sweeter, more tropical note.
Is this gravy Paleo?
Yes — sausage, mushrooms, almond flour, almond milk, and butter (or ghee). No flour roux, no cream, and it thickens perfectly on its own.
How do I thin it if it's too thick?
Add almond milk or broth a splash at a time while stirring over low heat. It thickens further as it sits, so keep it a touch looser than you want.
Recipe Card
Ingredients
Method
- In a large skillet over medium heat, sauté the sausage until is no longer pink, about 10 minutes. Move it all to the edges, and add the mushrooms to the center of the skillet.
- Raise the heat to medium-high, and brown the mushrooms, 5 to 7 minutes, before stirring the meat and mushrooms together.
- Sprinkle the almond flour over the mixture to thicken it.
- Reduce the heat to medium-low, and add the almond milk.
- Stir well, and add the butter a little at a time, stirring it in until it melts.
- Season with salt and pepper and serve.
