Tater Tot Sausage Bake (Print-Friendly 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 (optional)
05 -
240 ml milk (any kind you like)
06 -
450 g gluten-free breakfast sausage
→ Topping
07 -
Chopped green onions (optional)
08 -
Extra black pepper to taste
09 -
850 g frozen tater tots
# Step-by-Step Directions:
01 -
Let everything chill for 5 minutes before you dig in. If you want, toss on green onions and some extra pepper.
02 -
Pop the skillet into the oven. Let it bake until the tater tots go crisp and browned, or just follow what it says on the bag.
03 -
After you're done at the stove, set the tater tots on top of the sausage goodness, making circles if you want.
04 -
Slowly pour your milk in while you whisk so it stays smooth. Throw in the pepper and seasoned salt too. Stir it up and let it simmer for about 3 or 4 minutes till the sauce thickens a little.
05 -
Knock the heat back to medium. Sprinkle the gluten-free flour over everything and keep stirring for about a minute so it doesn't clump up or taste raw.
06 -
Set a big 30-cm skillet over fairly high heat. Drop in sausage and riced cauliflower. Break up the sausage tiny as it cooks. Keep at it for 5–7 minutes till there's no pink left.
07 -
Fire up your oven to 220°C, which lines up with most tater tot baking directions.
# Helpful Notes:
01 -
Let it sit out for a few minutes first so the gravy thickens up and makes slicing simple.
02 -
It’s easier if you use milk that’s not straight from the fridge when you make the gravy.
03 -
Don’t try to make the gravy super thick before baking. It’ll tighten up in the heat of the oven.
04 -
Some of the tater tots might sink down into the gravy, and that's totally normal.
05 -
Change up the black pepper how you like it.