Description
This Gluten-Free Sausage Gravy is a hearty, flavorful breakfast classic made with pork breakfast sausage and a creamy gluten-free roux. Perfectly seasoned with black pepper and served warm over gluten-free biscuits, it's an easy-to-make comfort food that caters to gluten-sensitive diets without compromising on taste.
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: Heat a large skillet over medium-high heat and cook the pork breakfast sausage, breaking it up into crumbles with a spatula. Continue cooking until the sausage is browned and fully cooked through, ensuring no pink remains. Do not drain the sausage drippings, as they will be used for the roux.
- Make the Roux: Reduce the heat to medium. Sprinkle the gluten-free flour evenly over the cooked sausage and stir continuously for 1 to 2 minutes. Toast the flour until it turns a golden brown color similar to peanut butter. Stir constantly to prevent burning.
- Add Milk and Thicken: Gradually whisk in the whole milk and continue whisking constantly for 2 to 3 minutes. Cook until the mixture thickens to your desired gravy consistency. If the gravy becomes too thick, add more milk one tablespoon at a time, stirring to adjust the thickness.
- Season and Finish: 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 combined. This adds richness and a silky texture to the gravy.
- Serve and Store: Serve the sausage gravy warm over gluten-free biscuits or your favorite side. Garnish with fresh chives or parsley if desired. Store leftovers in an airtight container in the refrigerator for 2 to 3 days. Reheat gently on the stovetop or microwave with a drizzle of milk to restore creaminess. Note that sausage gravy does not freeze well.
Notes
- Use gluten-free measure-for-measure flour for the best thickening results and to maintain gluten-free status.
- Do not drain the sausage drippings; they add great flavor to the gravy.
- Adjust milk quantity to achieve your preferred gravy consistency.
- Fresh herbs like chives or parsley make a nice colorful garnish but are optional.
- Reheat leftovers gently with extra milk to avoid curdling and maintain smooth texture.
- Serve over gluten-free biscuits for a classic Southern breakfast experience.
- Sausage gravy is best enjoyed fresh and does not freeze well.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 75 mg
