Gluten-Free Sausage Gravy Recipe

Gluten-free sausage: This is the main protein component of the dish, providing a rich and savory flavor. Make sure it is labeled gluten-free.

Gluten-free flour: Used to thicken the gravy, this flour ensures the dish remains gluten-free. Options include rice flour, almond flour, or a gluten-free all-purpose blend.

Milk: Adds creaminess to the gravy. You can use any type of milk, including dairy-free alternatives if needed.

Salt: Enhances the overall flavor of the gravy. Adjust to taste.

Black pepper: Adds a hint of spice and depth to the gravy. Season to your preference.

When making gluten-free sausage gravy, ensure you cook the sausage thoroughly until it's well-browned and crumbled. This not only enhances the flavor but also helps in creating a good base for the gravy. When adding the gluten-free flour, sprinkle it evenly over the sausage and stir continuously to avoid clumps. Gradually whisk in the milk to achieve a smooth consistency. If the gravy becomes too thick, you can always add a bit more milk to reach your desired texture. Seasoning with salt and black pepper at the end allows you to control the final taste, ensuring it's perfectly balanced.

• gluten-free sausage - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned to mimic the flavors of sausage.

• gluten-free sausage - Substitute with ground pork: Ground pork has a similar texture and flavor profile to sausage and can be seasoned accordingly.

• gluten-free flour - Substitute with cornstarch: Cornstarch is a great thickening agent and is naturally gluten-free.

• gluten-free flour - Substitute with rice flour: Rice flour is a common gluten-free alternative that works well in gravies and sauces.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a dairy-free alternative that maintains a similar consistency.

• milk - Substitute with coconut milk: Coconut milk adds a slight sweetness and creaminess, making it a good dairy-free option.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but make sure to use a gluten-free version.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor, offering a subtle change.

• Allow the sausage gravy to cool to room temperature before storing. This helps prevent condensation, which can make the gravy watery.
• Transfer the cooled gravy into an airtight container. If you plan to use it within a few days, a glass or plastic container with a tight-fitting lid works best.
• Label the container with the date to keep track of its freshness.
• Store the container in the refrigerator. The gravy will keep well for up to 3-4 days.
• For longer storage, consider freezing the sausage gravy. Use a freezer-safe container or heavy-duty freezer bags.
• If using freezer bags, lay them flat in the freezer to save space and allow for quicker thawing.
• When ready to use, thaw the gravy in the refrigerator overnight.
• Reheat the gravy gently on the stovetop over low heat, stirring occasionally to maintain its creamy texture. If the gravy is too thick, add a splash of milk to reach the desired consistency.
• Avoid reheating the gravy in the microwave, as it can cause uneven heating and may alter the texture.
• For best results, consume the frozen sausage gravy within 2-3 months to ensure optimal flavor and quality.

• Large skillet: A broad, flat-bottomed pan used for cooking the sausage evenly over medium heat.

• Spatula: Useful for breaking up the sausage into crumbles and stirring the mixture.

• Measuring cups: Essential for accurately measuring the gluten-free flour and milk.

• Whisk: Helps in gradually incorporating the milk into the sausage and flour mixture to avoid lumps.

• Wooden spoon: Ideal for stirring the gravy as it thickens.

• Stove: Provides the heat source needed to cook the sausage and thicken the gravy.

• Serving spoon: Used to serve the hot gravy over biscuits or toast.

• Measuring spoons: Useful for adding salt and black pepper to taste.

Pre-cook the sausage: Cook the gluten-free sausage ahead of time and store it in the fridge. This way, you can quickly reheat it when you're ready to make the gravy.

Use a whisk: A whisk helps to blend the gluten-free flour and milk smoothly, reducing the risk of lumps and saving you time.

Measure ingredients in advance: Have your gluten-free flour and milk pre-measured and ready to go. This will streamline the cooking process.

Season to taste later: Add salt and black pepper at the end. This allows you to adjust the seasoning quickly without interrupting the cooking process.