Description
This gluten-free sausage gravy is a classic, hearty breakfast staple made with savory pork sausage and a creamy, perfectly seasoned gravy thickened with gluten-free flour. It's easy to prepare and pairs wonderfully with warm gluten-free biscuits, making it a comforting start to your day with full flavor and a smooth texture.
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 as it cooks. Continue cooking until the sausage is browned and fully cooked through. Do not drain the sausage drippings as they will be used for the roux.
- Add Gluten-Free Flour: Reduce the heat to medium. Sprinkle the cooked sausage evenly with the gluten-free measure-for-measure flour. Stir constantly and cook for 1-2 minutes, toasting the flour until it turns golden brown, similar to the color of peanut butter.
- Incorporate Milk and Thicken: Slowly whisk in the whole milk, stirring constantly to avoid lumps. Continue whisking for 2-3 minutes, cooking until the gravy thickens to your desired consistency. If the gravy becomes too thick, add extra milk one tablespoon at a time until it reaches the preferred 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 incorporated for a rich finish.
- Serve and Store: Spoon the warm sausage gravy over gluten-free biscuits or your favorite sides. Garnish with fresh chives or parsley if desired. Leftover gravy should be stored in an airtight container in the refrigerator for 2-3 days. Reheat gently on the stovetop or microwave, adding a drizzle of milk to loosen the gravy. Note that this sausage gravy does not freeze well.
Notes
- Use gluten-free measure-for-measure flour to ensure the correct thickening and gluten-free status.
- Do not drain sausage drippings as they add essential flavor and fat for the roux.
- If gravy thickens too much upon standing, add milk to adjust consistency while reheating.
- Garnish with fresh herbs like chives or parsley to add a fresh, vibrant touch.
- The gravy pairs perfectly with gluten-free biscuits but can also be served over eggs or hash browns for a versatile breakfast.
- Store leftovers in the refrigerator only; avoid freezing as it affects the texture and flavor.
Nutrition
- Serving Size: 1/6 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: 8 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 70 mg
