Add the breakfast sausage to a dutch oven over medium heat and cook until browned, adding a little oil if needed.
Once the meat is browned, add the tapioca flour (1 tablespoon at a time) and mix until well combined. You will notice after a minute or so that the mixture has started to thicken.
Add the spices, stir, then add the coconut milk and mix until well combined. Cover with a lid and simmer on low heat for 4-5 minutes.
Serve the gravy over my coconut flour biscuits or over fried potatoes or a slice of your favorite bread.