Are you down for some homemade paleo sausage gravy? How about paleo sausage gravy smothering a heaping pile of breakfast potatoes? If not, I suggest you GTFO because that's all I've got for you today.
St. Patrick's Day is in two days and I wanted to create a recipe that isn't green but that you can still enjoy and feel like you're celebrating the holiday. So what better than a thick, hearty gravy served over potatoes?
There seem like a lot of steps to this recipe, but it's not that challenging.
You can make the sausage the day before, or use store-bought ground sausage. I find making your own sausage delightful because you get to play with the flavors...but for the sake of convenience, I'm not gonna judge you for grabbing a package at the store.
The breakfast potatoes aren't as difficult as you might think, either.
The two biggest struggles of breakfast potatoes are that (1) they don't cook all the way through and (2) they burn if you fry them for too long while trying to get them to cook all the way through.
The key, I've learned, is to parboil the potatoes. Parboiling simply means to par(tially) boil the potato chunks, so they're slightly cooked when you pan-fry them. They take less time to cook that way, which means they're less likely to burn. Problems solved!
Breakfasts like these are easily my favorite. Hearty and satisfying, with a large cup of coffee. Or two. I found that the sausage gravy reheats very well, so you can make a big batch ahead of time for quick and easy breakfasts.
And quick and easy is a must for me lately! I've been hella busy trying to create more recipes and put a bit more effort into photographing said recipes. Besides that (which has long been a hobby anyway), the CrossFit Open is in full swing and my gym has asked me to take pictures of our community Open WOD each week. I take thousands of pictures each week and then have to go through and edit the gems. On top of that, I'm helping to plan a local convention and things are beginning to ramp up for that.
I mean, it's not too crazy yet (nothing I'm losing sleep over), but it's certainly a little more business than I'm used to.
So yes. Recipe. Let's GO!
Homemade paleo sausage gravy smothering a pile of breakfast potatoes. Heck. Yes. Did I mention you can enjoy this on a Whole30?
- 1 lb ground pork
- 1 Tbsp maple syrup (omit for Whole30)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp fennel seeds, crushed
- ½ tsp garlic powder
- ¼ tsp sage
- ⅛ tsp marjoram
- 2 Tbsp avocado oil, divided
- 2 cups potatoes, cubed
- ¼ tsp salt
- ⅛ tsp paprika
- ⅛ tsp chipotle
- ⅛ tsp garlic powder
- In a medium-sized bowl, mix all ingredients with your hands. Be careful not to over-mix or the sausage will get dry and tough. Store in the fridge until ready to make the sausage gravy.
- Bring a pot of water to boiling. Add the cubed potatoes and boil for 2-3 minutes. Remove from heat and strain.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add par-boiled potatoes. Let cook for 5 minutes (don’t touch them early!) then stir. Add half of spices and add more oil if necessary, but be careful; adding too much oil will result in soggy, uncrisp potatoes. Cook for 5 more minutes.
- Divide breakfast potatoes between two plates.
- In a large cast iron skillet, brown sausage over medium heat. Once cooked through, remove sausage with a slotted spoon and set aside, leaving behind the fat. In the same skillet, add the arrowroot flour and immediately whisk with the fat. Continually whisk for about a minute until the mixture turns thick, making a roux.
- Add coconut milk about ¼ cup at a time, whisking with the roux until entirely incorporated.
- Once all the coconut milk has been added and the mixture has thickened, add the spices and adjust seasonings to your taste. Finally, add the sausage and stir until it is heated through. Divide between the two plates of breakfast potatoes and feast immediately.
- Serving Size: 1 cup breakfast potatoes + 1 cup sausage gravy
Keywords: Paleo Sausage Gravy over Breakfast Potatoes