Paleo Remake: Paula Deen’s Sausage Gravy from Borne Appétit (gluten-free, dairy-free)

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    Paleo Remake: Paula Deen’s Sausage Gravy

    from Borne Appétit (gluten-free, dairy-free)


    Paleo or paleolithic is a diet based on the types of foods presumed to have been eaten by early humans, consisting chiefly of meat, fish, vegetables, and fruit, and excluding dairy or grain products, and processed food. It is the plan of eating that I slowly evolved to following my gastric bypass weight loss surgery in 2003 and I believe it has been key to maintaining my weight loss. Paleo also works well for me with regard to my celiac disease and lactose intolerance (gluten and dairy allergies), as grains and dairy are eliminated from any Paleo recipes on Pinterest.

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    My usual breakfast is a vegetable omelet made with organic brown eggs, preferably from a local farm. But once in a while, when I want something decadent, I treat myself to Paleo Sausage Gravy and scrambled eggs and biscuit. My sausage gravy is a fantastic remake of Paula Deen’s delicious but not-so-Paleo-friendly recipe. My version uses turkey sausage and bacon, coconut flour, and cream, so it’s gluten-free and dairy-free for those of us with allergies or on restrictive diets. 


    You can get my recipe for Microwave Paleo Buttermilk Biscuit and serve up a healthier version of this favorite Southern comfort food this weekend. 


    Sausage Gravy from Borne Appétit

    Servings: 6-8



    1 lb loose turkey sausage

    4 slices turkey bacon, thick cut, chopped

    1/2 large white onion, chopped

    2 garlic cloves, minced

    3 tablespoons coconut flour 

    1 can Trader Joe’s full fat coconut cream, thick and creamy 

    2 teaspoons ground black pepper 

    1 teaspoon salt 

    2 tablespoons ghee 



    Cutting board


    Measuring spoons

    Can opener


    Frying pan and lid


    In a large skillet, combine turkey sausage, turkey bacon, onion and garlic. Cook over medium-high heat for 8-10 minutes or until sausage is browned and crumbly.

    2. Drain the grease and then stir in flour and cook for 2-3 minutes, stirring frequently.
    Gradually stir in the coconut cream. Add pepper and salt and cook for 3-4 minutes, or until gravy is thickened.

    4. Remove from heat and stir in ghee until melted.


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Published On: December 12, 2014