Sausage Tots Gravy Bake (Printable Version)
# What You'll Need:
→ Gravy Base
01 -
1–2 teaspoons freshly ground black pepper
02 -
5 g homemade seasoned salt
03 -
24 g gluten-free flour blend
04 -
1 cup (120 g) riced cauliflower (use if you want)
05 -
240 ml milk (your choice of kind)
06 -
450 g gluten-free breakfast sausage
→ Topping
07 -
Extra black pepper to taste
08 -
Chopped green onions (go for it if you like)
09 -
850 g frozen tater tots
# How to Make It:
01 -
Let it chill for five minutes before you dig in. Top with some green onions and a sprinkle more of black pepper if you're feeling fancy.
02 -
Slip the skillet into the oven and keep it in there as long as your tater tot pack tells you. You want the tops really crispy and golden brown.
03 -
Take the skillet off the heat. Layer all those tater tots on top of the sausage mixture in circles until it's all covered.
04 -
Slowly pour in the milk while whisking so it's nice and smooth. Shake on the seasoned salt and throw in the black pepper. Let it cook about 3–4 minutes, stirring often, until it gets just a little thicker.
05 -
Turn down the heat a little bit. Sprinkle the flour over everything in the pan and stir for a full minute to make sure it gets cooked through.
06 -
Place a big oven-safe pan on medium-high heat. Add the sausage and cauliflower, breaking the sausage up as you go. Cook until the sausage is browned all over and no pink is left, about 5–7 minutes.
07 -
Get your oven hot at 220°C, just like the bag for the tater tots says.
# Additional Tips:
01 -
Let things sit for a bit after baking so you get a sauce that stays put.
02 -
Milk at room temp helps make the gravy less lumpy.
03 -
Don't worry if your gravy isn't super thick before you bake—it'll thicken up while it cooks.
04 -
If a few tater tots sink into the sauce, no worries—that's totally normal.
05 -
Use as much or as little black pepper as you want—it’s up to you.