This is my favorite sausage gravy that I use when making biscuits and gravy. I have a perfectly flakey biscuit recipe on my blog too.
I like to use Jimmy Dean’s natural sausage for this recipe, but feel free to use what you like too! For the thickener I like to use my flour blend.
Biscuits and gravy was one of my husband’s most loved breakfast dishes before we went gluten free. So I knew that this was a recipe I knew I had to figure out gluten free.
Sausage Gravy
Ground sausage is browned and then cooked with a delicious white sauce gravy. Perfect for serving over biscuits for breakfast.
Equipment
- 1 large skillet
- measuring cups, spoons, stirring spoon, etc
Ingredients
- 1/2 lb ground sausage make sure it's gluten free
- 1 TBSP olive oil, if needed may need 2 if flour is not absorbing completely
- 1/4 C gluten free flour blend
- 3 C whole milk I like Fairelife best
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/3 tsp black pepper
Instructions
- Brown the sausage in a large skillet. If you have lean sausage like I usually use, then you will not have much drippings left in the pan. You will need to add about 1 TBSP olive oil before the next step.
- Add flour and stir for 1-2 minutes to cook out the flour taste.
- Slowly add milk while stirring. The sauce will thicken as you continue to add the milk a little at a time. During this process also add the sea salt, garlic powder, onion powder, and black pepper.
- Once all the milk is added, if it's too thick, you can add a little more milk. Once all the milk is added, let is continue to cook and thicken. The gravy will thicken quite a bit after you remove it from the heat and let it stand for 5 minutes before serving. So don't keep stirring thinking it will arrive at the thickness while it's on the heat. It needs those few minutes off the heat source to finish thickening.
Notes
I have also used arrowroot flour as the only thickener and it works perfect. The only down side is that when you go to re-heat for leftovers, the sauce does not maintain it’s thickness. I like it this way and do this a lot if I know we will eat it all that day.
You could also try cornstarch or tapioca flour as the thickener instead of a flour blend.
This is a great dish to make on a weekend morning when you have no where to rush off too and you can pamper your family with a warm cooked breakfast.
