Gluten-Free Sausage Gravy recipe

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Ingredients

1 pound bulk pork sausage
1 cup unsalted butter
10 tablespoons gluten-free all purpose baking flour
1 teaspoon salt
60 grinds black pepper, divided
6 cups milk, divided
1 pinch salt to taste

Nutrition Info

246.9 calories
carbohydrate: 10.8 g
cholesterol: 54.1 mg
fat: 19.7 g
fiber: 1.5 g
protein: 7.9 g
saturatedFat: 10.6 g
servingSize: -
sodium: 448.9 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes, drain and discard grease. Reduce heat to low.

  2. Stir butter into cooked sausage until melted, whisk in flour. Cook, whisking constantly, until mixture is the color of peanut butter, 5 to 10 minutes. Season with 1 teaspoon salt and 30 grinds of black pepper.

  3. Increase heat to medium and pour in 3 cups milk. Bring to a simmer, stirring constantly. Stir in remaining 3 cups milk, 1/4 cup at time, allowing mixture to return to a simmer after each addition, 10 to 15 minutes. Continue cooking and stirring until desired thickness is reached, 5 to 10 minutes. Season with 30 grinds of black pepper and salt to taste.

Recipe Yield

16 servings

Recipe Note

We love biscuits and gravy, but I'm gluten-free now, so we used Bob's Red Mill® all-purpose gluten-free flour in the gravy and used his biscuit flour for the biscuits.

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