Total Time
Prep 0 mins
Cook 15 mins

A great topper for the gluten free biscuits, Together they make a hardy, low carb breakfast.

Ingredients Nutrition


  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.