Sausage Gravy Recipe

Gluten-free sausage: Provides the savory and rich base for the gravy.

Gluten-free flour: Used to thicken the gravy without adding gluten.

Milk: Adds creaminess and helps to create the gravy's smooth texture.

Salt: Enhances the overall flavor of the gravy.

Black pepper: Adds a touch of spice and depth to the dish.

When cooking the sausage, make sure to break it up into small, even pieces to ensure it cooks evenly and browns nicely. This will help create a more consistent texture in your gravy. Additionally, when adding the gluten-free flour, sprinkle it evenly over the sausage and stir continuously to avoid any lumps. Gradually whisking in the milk will help achieve a smooth, creamy consistency.

• gluten-free sausage - Substitute with ground pork: Ground pork can be seasoned to mimic the flavors of sausage, making it a versatile substitute.

• gluten-free sausage - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned similarly to sausage for a healthier alternative.

• gluten-free flour - Substitute with cornstarch: Cornstarch is a common thickening agent that is naturally gluten-free and works well in gravies.

• gluten-free flour - Substitute with tapioca flour: Tapioca flour is another gluten-free thickening agent that provides a smooth texture to gravies.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a dairy-free alternative that works well in savory dishes like gravy.

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

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami to the gravy, but be sure to use a gluten-free version.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as a substitute to maintain the spiciness without altering the color of the gravy.

• 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. Make sure to leave a little space at the top if you plan to freeze it, as the gravy will expand.

• For refrigeration, store the sausage gravy in the airtight container for up to 3-4 days. Reheat it on the stove over medium heat, stirring occasionally until warmed through.

• If freezing, label the container with the date and contents. The gravy can be frozen for up to 2-3 months.

• When ready to use frozen sausage gravy, thaw it in the refrigerator overnight. Reheat on the stove over medium heat, stirring frequently. You may need to add a splash of milk to restore the desired consistency.

• For best results, avoid microwaving the gravy as it can cause uneven heating and alter the texture. Instead, opt for stovetop reheating for a smooth and creamy finish.

• If the gravy appears too thick after reheating, gradually whisk in a bit more milk until you reach the desired consistency. Adjust seasoning with salt and black pepper if needed.

• Serve the reheated sausage gravy over freshly baked gluten-free biscuits or toast for a comforting and delicious meal.

• For stovetop reheating:

  1. Place the leftover sausage gravy in a skillet or saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. If the gravy is too thick, add a splash of milk or broth to reach the desired consistency.
  4. Continue to heat until the gravy is warmed through, approximately 5-7 minutes.

• For microwave reheating:

  1. Transfer the leftover sausage gravy to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 1-2 minutes, stirring halfway through.
  4. If needed, add a splash of milk or broth to adjust the consistency.
  5. Continue heating in 30-second intervals until the gravy is hot.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover sausage gravy to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, stirring halfway through.
  5. If the gravy is too thick, stir in a bit of milk or broth before serving.

• For slow cooker reheating:

  1. Transfer the leftover sausage gravy to a slow cooker.
  2. Set the slow cooker to low heat.
  3. Stir occasionally to ensure even heating.
  4. If the gravy thickens too much, add a splash of milk or broth to reach the desired consistency.
  5. Heat for 1-2 hours or until the gravy is thoroughly warmed.

• Skillet: Use this to cook the sausage over medium heat until browned.

• Spatula: This will help you stir the sausage and gluten-free flour together.

• Whisk: Essential for gradually whisking in the milk to ensure the gravy thickens smoothly.

• Measuring spoons: Use these to measure out the gluten-free flour, salt, and black pepper accurately.

• Measuring cup: Necessary for measuring the milk.

• Stove: You'll need this to provide the heat for cooking the sausage and thickening the gravy.

• Serving spoon: Useful for serving the hot gravy over gluten-free biscuits or toast.

• Cutting board: Handy for any prep work you might need to do before cooking.

• Knife: Useful for any additional prep, like cutting the sausage if it isn't pre-ground.

Cook sausage in bulk: Prepare extra gluten-free sausage ahead of time and freeze portions for future use.

Pre-measure ingredients: Measure out the gluten-free flour, milk, salt, and black pepper before you start cooking.

Use a whisk: A whisk helps to quickly and evenly combine the milk and gluten-free flour, reducing the time needed to thicken the gravy.

Microwave milk: Slightly warm the milk in the microwave before adding it to the skillet to speed up the thickening process.

Pre-made biscuits: Use store-bought gluten-free biscuits to save time on baking.