Sausage Gravy, Homemade Sausage and Biscuits - Phase 3

Creamy sausage gravy is my favorite thing and I have been contemplating an FMD friendly recipe for a while. This morning, I tried it and it is AWESOME!
Serve this over biscuits or toast.

This cooks best in a cast iron skillet.



Sausage Gravy
Phase 3
Makes 2 servings

2 servings of homemade sausage (see below for my recipe)- either 8 or 12 oz
2 cups unflavored almond milk
1 tsp each salt and black pepper
3T arrowroot powder

Brown the sausage in the skillet and season with salt and pepper. When the sausage is almost browned, sprinkle the arrowroot over the sausage and stir. Cook for 2 minutes. Add almond milk, stirring with a fork until the gravy is hot and starts to thicken. If it gets too thick, thin with chicken stock or water. If it is too thin, cook over low heat until it reduces and thickens.


Homemade Sausage
All phases

Here is my video showing how easy this sausage is to make. https://youtu.be/pfshsKKb_ZA


2 pounds ground lean pork, turkey or chicken (have your butcher grind it, if you cannot find it)
2 teaspoons sea salt
1 1/2 teaspoons freshly ground black pepper
2 teaspoons finely chopped fresh sage leaves
2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
1 tablespoon xylitol (optional)
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes (optional)


Combine all ingredients and chill for 1 hour or more. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, sauté patties over medium-low heat in a non-stick pan. Sauté until brown and cooked through, approximately 10 to 15 minutes.


Biscuits
Phase 3
8 servings

1 cup sprouted wheat flour
1/2 cup oat milk
2T olive oil
1/2 tsp salt
1 tsp baking powder
pinch of xanthan gum

Mix dry ingredients together, add liquid. Stir. Batter should be thick but wet. If you need more liquid, sparkling water works great. Spoon onto baking sheet lined with parchment or silicone baking mat, 8 equal portions. Bake at 425 for 8-10 minutes.

6 comments:

  1. Biscuit serving 1.5 for >20 or more and the gravy part would we need more fat if we split between 2 ppl

    ReplyDelete
    Replies
    1. For over 20lb goal, increase almond milk to 3 cups and sausage portion to 3 portions (12 oz total)

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  2. Can this recipe be made P1 compliant?

    ReplyDelete
    Replies
    1. You could use chicken stock instead of almond milk in the gravy. It won't be as creamy, though

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