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Potatoes and Sausage Gravy
Ingredients
For the Roasted Potatoes
- 1 pound yellow potatoes cut into small wedges
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon salt
- 1/2 teaspoon paprika
For the Sausage Gravy
- 1 pound ground breakfast sausage
- 2 1/2 cups canned full-fat unsweetened coconut milk
- 1/4 cup cassava flour fluffed then measured; or gluten-free 1:1 flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- MAKE THE POTATOES: Preheat the oven to 425F. Line a baking sheet with parchment paper and set aside.
- On the prepared baking sheet, toss the potato wedges with the oil, salt, and paprika until well coated. Make sure they're spread evenly over the baking sheet and roast for 30 minutes, until browned and tender.
- MAKE THE GRAVY: While the potatoes are roasting, in a large saucepan, cook the sausage over medium heat. In a medium bowl, whisk together the coconut milk, flour, salt, and pepper. Add to the sausage when it is no longer pink in the center. Cook until the gravy thickens, stirring constantly, for 2-3 minutes. Reduce the heat to low until the potatoes are ready. Serve the gravy over roasted potatoes.
Nutrition
Calories: 769kcalCarbohydrates: 30gProtein: 23gFat: 64gSaturated Fat: 37gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 82mgSodium: 1474mgPotassium: 1078mgFiber: 3gSugar: 1gVitamin A: 211IUVitamin C: 25mgCalcium: 62mgIron: 7mg
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