Paleo Bangers and Mash with Onion Gravy

Ingredients

• 8 links Paleo Pork Sausages
• 2 large Parsnips
• 1 medium head Cauliflower
• 2 large Onions
• 1 cup Beef Broth
• 1 tablespoon Coconut Aminos
• 1 tablespoon Arrowroot Starch
• 2 tablespoons Olive Oil
• 2 tablespoons Ghee
• 1 teaspoon Sea Salt
• 0.5 teaspoon Black Pepper
• 1 teaspoon Fresh Thyme

Instructions

1. 1Steam or boil the parsnips and cauliflower until tender, about 15-20 minutes. Drain well and mash with ghee, salt, and pepper until smooth.
2. 2While the parsnips and cauliflower are cooking, heat olive oil in a large skillet over medium heat. Add sausages and cook until browned and cooked through, about 12-15 minutes. Remove sausages from the skillet and set aside.
3. 3In the same skillet, add sliced onions and cook until caramelized, about 15-20 minutes, stirring occasionally.
4. 4Pour in beef broth and coconut aminos. Bring to a simmer and cook for 5 minutes.
5. 5In a small bowl, whisk together arrowroot starch with 2 tablespoons of water. Add to the skillet and cook, stirring constantly, until the gravy thickens, about 1-2 minutes.
6. 6Stir in fresh thyme and season with salt and pepper to taste.
7. 7Serve the sausages over the parsnip and cauliflower mash, topped with the onion gravy.

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