Gluten-Free Sausage Gravy Recipe

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

Gluten-free flour: Used to thicken the gravy, this flour is essential for maintaining a gluten-free diet. Options include rice flour, almond flour, or a gluten-free all-purpose blend.

Milk: This 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.

Black pepper: Adds a bit of heat and depth to the gravy, balancing the richness of the sausage.

When making sausage gravy, it's crucial to ensure that the sausage is thoroughly browned and crumbled before adding the gluten-free flour. This step not only enhances the flavor but also helps in creating a smoother gravy. Additionally, when whisking in the milk, do it gradually to prevent lumps and achieve a creamy consistency. If the gravy becomes too thick, you can always add a bit more milk to reach your desired texture.

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

• gluten-free sausage - Substitute with ground pork: Ground pork can be seasoned similarly to sausage and provides a similar texture.

• gluten-free flour - Substitute with rice flour: Rice flour is a common gluten-free alternative that thickens gravies well.

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

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in gravies.

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

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, often used in white sauces.

• 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 to an airtight container. For best results, use a container that is just the right size to minimize air exposure.

• Label the container with the date to keep track of freshness. Sausage gravy can be stored in the refrigerator for up to 3-4 days.

• For freezing, portion the gravy into smaller, freezer-safe containers or heavy-duty freezer bags. This makes it easier to thaw only what you need.

• When using freezer bags, lay them flat in the freezer to save space and ensure even freezing. Once frozen, you can stack them upright.

• To thaw, transfer the gravy from the freezer to the refrigerator and let it thaw overnight. For a quicker method, place the sealed container or bag in a bowl of cold water.

• Reheat the gravy in a saucepan over medium-low heat, stirring occasionally. Add a splash of milk if the gravy is too thick after reheating.

• Avoid reheating sausage gravy in the microwave, as it can cause uneven heating and alter the texture. If you must use a microwave, do so in short intervals, stirring in between.

• If the gravy separates or becomes too thick during reheating, whisk it vigorously to bring it back to a smooth consistency.

• For stovetop reheating:

  1. Place the leftover sausage gravy in a saucepan over medium-low heat.
  2. Stir occasionally to prevent sticking and ensure even heating.
  3. If the gravy is too thick, add a splash of milk or broth to reach your desired consistency.
  4. Heat until the gravy is warmed through, usually about 5-7 minutes.

• For microwave reheating:

  1. Transfer the sausage gravy to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on medium power for 1-2 minutes.
  4. Stir the gravy, then continue heating in 30-second intervals until hot, stirring after each interval.
  5. If needed, add a bit of milk or broth to adjust the consistency.

• For oven reheating:

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

• For slow cooker reheating:

  1. Place the sausage gravy in the slow cooker.
  2. Set the slow cooker to low heat.
  3. Stir occasionally to ensure even heating.
  4. Heat for about 1-2 hours or until the gravy is thoroughly warmed.
  5. Adjust the consistency with milk or broth if necessary.

• Large skillet: Used for cooking the sausage over medium heat until browned and crumbled.

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

• Measuring cups: Used to measure the milk accurately.

• Measuring spoons: Used to measure the salt and black pepper.

• Whisk: Essential for gradually whisking in the milk and ensuring a smooth gravy.

• Wooden spoon: Useful for stirring the sausage and flour mixture.

• Stove: Provides the heat source for cooking the sausage and thickening the gravy.

• Serving spoon: Used to serve the hot gravy over gluten-free biscuits.

• Gluten-free biscuits: The base over which the sausage gravy is served.

Pre-cook the sausage: Cook the 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 combine the flour and milk more efficiently, reducing the time needed to achieve a smooth consistency.

Measure ingredients in advance: Have all your ingredients measured and ready to go before you start cooking. This minimizes downtime and keeps the process seamless.

Simmer with a lid: Cover the skillet while simmering to speed up the thickening process of the gravy.