Gluten-Free Sausage Gravy Recipe

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

Gluten-free flour: Used to thicken the gravy, this flour must be gluten-free to ensure the dish is safe for those with gluten sensitivities.

Milk: Adds creaminess to the gravy, helping to create a rich and smooth texture.

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

Black pepper: Adds a bit of heat and depth to the gravy. Adjust to taste.

When cooking the sausage, make sure to break it up into small crumbles to ensure even browning. This will help the gravy achieve a consistent texture. Additionally, when adding the gluten-free flour, sprinkle it evenly over the sausage and stir continuously to prevent lumps from forming. Gradually whisking in the milk will help create a smooth and creamy consistency. Adjust the seasoning with salt and black pepper to your taste preference, keeping in mind that the sausage may already be seasoned.

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

• gluten-free sausage - Substitute with ground pork: Ground pork has a similar texture and can be seasoned to replicate the taste of sausage.

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

• gluten-free flour - Substitute with rice flour: Rice flour is a common gluten-free alternative that can be used to thicken sauces and gravies.

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

• milk - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and is a good dairy-free option.

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

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute and may offer a slightly different flavor profile.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a different flavor, which can add a unique twist to the gravy.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different flavor profile, making the gravy spicier.

• 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 to allow for expansion if you plan to freeze it.
• Label the container with the date so you can keep track of its freshness.
• Store the gravy in the refrigerator for up to 3-4 days. For longer storage, place the container in the freezer, where it can be kept for up to 2-3 months.
• When ready to use, thaw frozen gravy in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Reheat the gravy in a skillet over medium heat, stirring occasionally. If the gravy is too thick, add a splash of milk or broth to reach the desired consistency.
• Taste and adjust the seasoning with salt and black pepper as needed after reheating, since flavors can sometimes mellow during storage.

• Stovetop Method:

  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 has thickened too much, add a splash of milk or broth to reach the desired consistency.
  4. Continue to heat until the gravy is warmed through, usually about 5-10 minutes.

• Microwave Method:

  1. Transfer the 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.
  4. Stir the gravy and check the temperature. If needed, continue heating in 30-second intervals until warmed through.
  5. Add a splash of milk or broth if the gravy is too thick.

• Oven Method:

  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 20-25 minutes, stirring halfway through.
  5. If the gravy is too thick, stir in a bit of milk or broth before serving.

• Slow Cooker Method:

  1. Place the leftover sausage gravy in a slow cooker.
  2. Set the slow cooker to low heat.
  3. Cover and heat for 1-2 hours, stirring occasionally.
  4. Add a splash of milk or broth if the gravy becomes too thick.

• Skillet: A large, flat-bottomed pan used for cooking the sausage evenly over medium heat.

• Spatula: A tool for stirring and breaking up the sausage as it cooks.

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

• Measuring cup: Essential for measuring the milk to ensure the correct consistency of the gravy.

• Whisk: Helps to gradually incorporate the milk into the sausage and flour mixture, preventing lumps.

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

• Mixing bowl: Optional, for pre-measuring and holding ingredients before adding them to the skillet.

• Serving spoon: Used for serving the finished sausage gravy.

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

Use a whisk: A whisk helps to quickly blend the gluten-free flour into the milk, ensuring a smooth gravy without lumps.

Measure ingredients in advance: Have your gluten-free flour, milk, salt, and black pepper pre-measured and ready to go before you start cooking.

Double the recipe: Make a larger batch and freeze the extra gravy. This way, you’ll have a quick meal ready for future use.