Description
Full of classic flavor, easy to make, and perfect with biscuits, this gluten-free sausage gravy is the perfect hearty breakfast recipe.
Ingredients
Scale
- 1 pound (16 oz.) pork breakfast sausage*
- 1/4 cup gluten-free measure-for-measure flour*
- 2 1/2 cups whole milk
- 1/2-1 teaspoon black pepper
- salt, to taste
- 1 Tablespoon COLD butter
- Optional: fresh chives or parsley, for garnish
Instructions
- Brown Sausage. To start, cook the sausage in a large skillet over medium-high heat, breaking the sausage up into crumbles as it cooks. Ideally, the sausage should be browned and fully cooked through. (Do NOT drain the sausage drippings, since you’ll use them for your roux.)
- Cook The Flour. Reduce the heat to medium heat. Sprinkle the cooked sausage with gluten-free flour and stir, cooking the flour 1-2 minutes to slightly toast it until it’s golden brown (almost the color of peanut butter). (Be sure to stir constantly!)
- Pour In The Milk and whisk constantly for 2-3 minutes, cooking until the milk has thickened. (If your gravy is too thick for your taste, feel free to add more milk 1 Tablespoon at a time, until you reach your desired consistency.
- Season the gravy generously with black pepper and salt, to taste. Remove from the heat and stir in the butter.* Garnish with chives or parsley, if desired.
- Serve & Store. Serve the gravy warm over gluten-free biscuits or your favorites. Store leftover gravy in an airtight container in the fridge 2-3 days. To reheat, add an extra drizzle of milk and warm on the stove or in the microwave. (Sausage gravy does not freeze well.)
Notes
- Sausage. Look for bulk style breakfast sausage, rather than sausage in casings. I recommend sage or classic breakfast sausage. Avoid maple sausage or Italian sausage for this recipe.
- Gluten-Free Flour. Do NOT try to use coconut flour or almond flour for this recipe! Stick to a 1:1 gluten-free flour blend.
- Milk. Whole milk works best for nice, thick country gravy. If you use low-fat or skim milk, your gravy will be much thinner.
- Butter. Adding cold butter at the end like this is a French cooking technique called monter au buerre. It adds richness, a glossy shine, and a smoother mouth feel to sauce, gravy, purees, and more.
- Extras. For a bit more warmth, feel free to add a pinch of red pepper flakes to the sausage as it cooks. For a stronger sage flavor, add a pinch of sage as the sausage cooks.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American