http://www.hardlybored.com/ Gluten free sausage biscuits and gravy

Sausage gravy (gluten free)

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Sausage gravy (gluten free)

This is less of a recipe than a guide line. Everything in this recipe can be changed.
As long as you have the basic formula and do things in the proper order it will be awesome.
I serve this on my gluten free biscuits.
My kids love it, I have friends who request it.
It is one food my 17 year old actually craves!
Just a warm, comforting dishes to start a long day of work with.

http://www.hardlybored.com/ Gluten free sausage biscuits and gravy

Thick and creamy

On to the recipe!

Sausage gravy (gluten free)
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Serves: 8+

Software
2 16 oz packages of your favorite breakfast sausage (I used Owens mild)
Approx. 3/4 cup gluten free ap flour (I like Bob’s Red Mill ap flour*)
Approx. 1/2 gallon of Milk
Salt
Pepper
Texas Pete’s hot sauce

Hardware
Large skillet
Spatula

Instructions
Brown the sausage, while it is browning break it up into small chucks.
Once the sausage has given up a little fat, not until it is just done give it a little more, let the fat come out (think of it as a sausage workout); you need it for the next part.
Start adding the flour about a tablespoon at at time. Mix it will the meat, let it absorb the fat, and keep adding until it looks like a paste and not greasy (otherwise your gravy will have an oil slick! eww)
Slowly add the milk about a cup at a time. The flour will absorb it at 1st, then it will start to thin. If you do it this way it doesn’t lump. You will end up with a smooth tasty gravy that sausage is the only lumpy part!
Keep adding the milk until it starts to thin the sauce then add just about a cup and a half more. Let it come up to a simmer, then add salt, pepper and hot sauce to taste.
Boil to desired thickness and serve. I like mine thick and hubby likes it thinner so I serve him 1st and let it thicken a little more as it cools before I get mine.

I hope you like this as much as my family does!

*Why this flour? I use Bob’s Red Mill AP flour for this because it comes the closest to real flour and doesn’t turn slimy with the milk as some flours do.

Tips, If it is too thick add more milk, if it is too thin let it simmer a bit longer.
This stores well and reheats in the microwave if it gets too thick on reheating then add a little more milk.

 

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