Whether you serve it with gluten-free biscuits, leftover meatloaf, or morning hash browns, this sausage gravy is the ideal savory addition to your brunch table. And don’t forget to go heavy on that black pepper . . . it’s the charm in this Southern breakfast staple.
• Hands-On Time: 5 minutes
• Cook Time: 6 minutes
Serves 10
2 tablespoons ghee
1 pound ground pork sausage
1 small sweet onion, peeled and diced
1/4 cup chicken broth
1/4 cup cassava flour
11/2 cups unsweetened almond milk
1/2 teaspoon sea salt
1 tablespoon freshly ground black pepper
1 Press the Sauté button on the Instant Pot®. Add ghee and heat until melted. Add sausage and onion; stir-fry 3–5 minutes until onions are translucent. The pork will still be a little pink in places.
2 Add chicken broth to the pot. Lock lid. Press the Manual or Pressure Cook button and adjust time to 1 minute. When timer beeps, quick-release pressure until float valve drops and then unlock lid. Whisk in flour, milk, salt, and pepper.
3 Press the Keep Warm button and let the gravy sit about 5–10 minutes to allow the sauce to thicken. Remove from heat and serve warm.
Cassava flour is made from the yucca, a root vegetable that has been dried and ground. Otto’s Naturals Cassava Flour is a high-quality cassava flour that is readily available. It is an all-natural, amazing, grain-free replacement for wheat flour and can often be used as a 1:1 substitute in countless recipes. There are no fillers. So, tie up your apron and get to baking!