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 spicy pork sausage
10 ounces mushrooms, diced
3 tablespoons almond flour
½ to ¾ cup almond milk
2 tablespoons 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.
