Gluten-Free Sausage Gravy Recipe

Gluten-free sausage: This is the main protein of the dish, providing a savory and flavorful base for the gravy.

Gluten-free all-purpose flour: Used to thicken the gravy, this flour ensures the dish remains gluten-free while achieving the desired consistency.

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

Salt: Enhances the overall flavor of the gravy, making it more savory and delicious.

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

When making gluten-free sausage gravy, ensure you cook the sausage thoroughly until it is well-browned and crumbled. This not only enhances the flavor but also helps to render out the fat, which will combine with the gluten-free flour to create a smooth roux. Stirring constantly while adding the milk is crucial to avoid lumps and achieve a creamy consistency. Adjust the seasoning with salt and black pepper towards the end to suit your taste.

• crumbled gluten-free sausage - Substitute with crumbled turkey sausage: Turkey sausage is a leaner option and can be found in gluten-free varieties.

• crumbled gluten-free sausage - Substitute with crumbled chicken sausage: Chicken sausage is another leaner alternative and is often available in gluten-free options.

• gluten-free all-purpose flour - Substitute with rice flour: Rice flour is a common gluten-free flour that can thicken the gravy similarly to all-purpose flour.

• gluten-free all-purpose flour - Substitute with cornstarch: Cornstarch is a gluten-free thickening agent that can be used to achieve a smooth gravy.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a dairy-free and gluten-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 and gluten-free substitute.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile but with a slightly different color and aroma.

• Allow the sausage gravy to cool to room temperature before storing. This prevents condensation from forming inside the container, which can make the gravy watery.

• Transfer the cooled gravy into an airtight container. Glass containers with tight-fitting lids are ideal as they do not absorb odors and are easy to clean.

• Label the container with the date. This helps you keep track of how long the gravy has been stored.

• Store the container in the refrigerator if you plan to use the gravy within 3-4 days. For longer storage, place the container in the freezer.

• When freezing, consider portioning the gravy into smaller containers or freezer bags. This makes it easier to thaw only what you need.

• To reheat refrigerated gravy, transfer it to a skillet or saucepan and warm over medium heat, stirring occasionally. You may need to add a splash of milk to restore its creamy consistency.

• For frozen gravy, thaw it in the refrigerator overnight. Once thawed, reheat it in a skillet or saucepan over medium heat, stirring occasionally. Again, a splash of milk can help restore its texture.

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

• If the gravy appears too thick after reheating, gradually add milk or broth until you reach the desired consistency. Conversely, if it is too thin, let it simmer on the stove until it thickens.

• Always taste the reheated gravy and adjust the seasoning with salt and pepper as needed before serving.

• Stovetop Method:

  1. Pour the leftover sausage gravy into a saucepan.
  2. Heat over medium-low, stirring occasionally to ensure even heating.
  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 hot and bubbly, about 5-7 minutes.

• Microwave Method:

  1. Transfer the gravy to a microwave-safe bowl.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 1-2 minutes, stirring halfway through.
  4. If needed, add a bit of milk to thin the gravy and continue heating in 30-second intervals until hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the gravy in an oven-safe dish and cover with aluminum foil.
  3. Heat for 15-20 minutes, stirring halfway through to ensure even heating.
  4. If the gravy appears too thick, stir in a little milk or broth before serving.

• Slow Cooker Method:

  1. Transfer the leftover gravy to a slow cooker.
  2. Set the slow cooker to low and cover.
  3. Heat for 1-2 hours, stirring occasionally.
  4. If the gravy thickens too much, add a splash of milk or broth to reach the desired consistency.

• Skillet: A large, flat-bottomed pan used for cooking the sausage until browned and crumbled.

• Spatula: A tool used for stirring the sausage and incorporating the gluten-free flour.

• Measuring cups: Used for accurately measuring the milk to ensure the right consistency for the gravy.

• Whisk: Essential for stirring the milk into the sausage and flour mixture to avoid lumps.

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

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

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

Pre-cook the sausage: Cook and crumble the gluten-free sausage ahead of time. Store it in the fridge and reheat when ready to make the gravy.

Use a whisk: When adding gluten-free flour and milk, use a whisk to combine. This helps avoid lumps and speeds up the process.

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

Simmer on low heat: Keep the heat low to medium to prevent burning and ensure even cooking, reducing the need for constant stirring.