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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A great topper for the gluten free biscuits, Together they make a hardy, low carb breakfast. Ingredients:
16 ounces grass fed beef sausages or 16 ounces bison sausage or 16 ounces pork sausage |
2 tablespoons arrowroot |
14 ounces coconut milk |
1/4 teaspoon fennel seed |
1 teaspoon dried rubbed sage |
1/4 teaspoon cayenne pepper |
1/2 teaspoon ground pepper |
1/4 teaspoon sea salt |
Directions:
1. Brown sausage over medium-high heat, breaking into small chunks.
2. When fully cooked, remove sausage and set aside.
3. Turn the heat down to medium and add arrowroot powder, stirring constantly until it becomes thick and almost dry.
4. Add the coconut milk 1/3 at a time, whisking into the roux .
5. After all of the coconut milk has been added, add the fennel, sage, cayenne, salt and pepper.
6. Add the sausage back in, stir and let cook for a few more minutes.
7. Serve with gluten free biscuits.
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