Description
This Gluten-Free Sausage Gravy is the definition of a hearty breakfast. Rich, creamy, and packed with savory browned sausage, it is the ultimate comfort food to ladle over warm gluten-free biscuits. Made with a simple gluten-free roux, it thickens perfectly without any grit, proving you don’t need wheat to make a classic country gravy.
Ingredients
1 lb ground pork breakfast sausage (ensure it is labeled gluten-free)
2 tablespoons unsalted butter (optional, if your sausage is lean)
¼ cup gluten-free all-purpose flour blend (Measure for Measure or 1:1)
2 ½ to 3 cups whole milk, room temperature (use 3 cups for thinner gravy)
½ teaspoon salt (adjust to taste depending on sausage saltiness)
1 teaspoon coarse black pepper (freshly cracked is best)
¼ teaspoon dried sage (optional, enhances the sausage flavor)
Pinch of red pepper flakes (optional, for a little kick)
Instructions
1. Brown the Sausage: Heat a large skillet or cast iron pan over medium-high heat. Add the breakfast sausage.
2. Use a wooden spoon to break the sausage into small crumbles as it cooks. Cook for 6-8 minutes until fully browned and no longer pink.
3. Check the Fat: Do not drain the grease! You need the rendered fat to make the roux. If your sausage was very lean and there is less than 2 tablespoons of fat in the pan, add the 2 tablespoons of butter and let it melt.
4. Make the Roux: Reduce the heat to medium. Sprinkle the gluten-free flour evenly over the cooked sausage.
5. Stir constantly for 1–2 minutes. This cooks the raw flour taste out and coats the sausage crumbles.
6. Add Liquid: Slowly pour in 1 cup of the milk while stirring constantly to prevent lumps. The mixture will thicken rapidly.
7. Gradually pour in the remaining milk, stirring continuously.
8. Simmer & Thicken: Bring the mixture to a gentle simmer. Reduce heat to low and cook for 5–8 minutes, stirring occasionally, until the gravy reaches your desired thickness.
9. Season: Stir in the salt, generous amount of black pepper, dried sage, and red pepper flakes (if using). Taste and adjust seasoning.
10. Serve: Remove from heat (it will thicken more as it cools). Serve immediately over hot gluten-free biscuits, toast, or breakfast potatoes.
Notes
Flour Note: A ‘Measure for Measure’ gluten-free flour blend works best here. Avoid almond flour or coconut flour as they will not create the correct thick, creamy consistency.
Milk Choice: Whole milk yields the richest gravy. You can use 2% milk, but the gravy will be slightly less creamy. For a dairy-free version, use unsweetened almond milk or oat milk (ensure GF) and vegan butter.
Consistency Fix: If the gravy gets too thick while sitting, simply whisk in a splash of warm milk or water to loosen it up.
Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, adding a little liquid to restore the texture.
- Prep Time: 5
- Cook Time: 15
- Category: Breakfast
- Method: Stovetop
- Cuisine: American (Southern)
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 6
- Sodium: 680
- Fat: 24
- Saturated Fat: 10
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 0
- Protein: 14
- Cholesterol: 60