Description
A hearty and classic gluten-free sausage gravy made with savory pork sausage, a rich roux using gluten-free flour, and creamy whole milk, perfect served warm over gluten-free biscuits for a delicious breakfast.
Ingredients
Scale
Sausage Gravy
- 1 pound 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 Garnish
- Fresh chives or parsley, for garnish
Instructions
- Cook the Sausage: In a large skillet over medium-high heat, cook the pork breakfast sausage, breaking it up into crumbles, until browned and fully cooked through. Do not drain the sausage drippings as they will be used for the roux.
- Add Gluten-Free Flour: Reduce heat to medium, sprinkle the cooked sausage evenly with gluten-free flour, and stir constantly for 1-2 minutes to toast the flour until it turns golden brown, similar to the color of peanut butter.
- Whisk in Milk: Gradually whisk in whole milk, stirring constantly for 2-3 minutes, cooking until the mixture thickens into a creamy gravy. If the gravy is too thick, add more milk one tablespoon at a time until desired consistency is reached.
- Season the Gravy: Generously season the gravy with black pepper and salt to taste. Remove the skillet from heat and stir in the cold butter until melted and incorporated.
- Serve and Garnish: Serve the warm sausage gravy over gluten-free biscuits or your preferred base. Garnish with fresh chives or parsley if desired. Store leftovers in an airtight container in the refrigerator for 2-3 days and reheat with a little extra milk. Note that freezing is not recommended.
Notes
- Use gluten-free measure-for-measure flour to ensure the gravy thickens properly while remaining gluten-free.
- Do not drain the sausage drippings as they provide essential flavor and fat for the gravy base.
- Toast the flour until golden brown to develop a rich, nutty flavor in the roux.
- If the gravy is too thick, add milk in small increments to adjust consistency without thinning too much.
- Fresh herbs like chives or parsley add a pop of color and fresh flavor when garnished.
- Store leftover gravy in the fridge and reheat gently with additional milk to maintain creamy texture.
- Sausage gravy does not freeze well because the milk base can separate upon thawing.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 85 mg
