As the weather starts to cool down, a hearty serving of this Sausage Gravy over gluten-free toast or roasted potatoes will warm up your belly and bring a smile to your face.
This week, I’ve been smothering a bowl of gluten-free pasta with a large heaping spoonful of this Sausage Gravy and I haven’t gotten tired of it yet! Adding a pinch of red pepper flakes on top gives it a little bit of a kick.
I suggest making it for Sunday brunch to enjoy with a nice hot cup of coffee and save the leftovers for breakfast during the week. It’s a glorious and decadent dish that will hit the spot when you’re craving comfort food so doubling the recipe might not be a bad idea. Since I’m cooking for 1, the recipe below lasts me 4-5 meals.
I like to use Italian chicken sausage in my gravy but you can use any type of sausage you prefer. This is literally the easiest and yummiest Sausage Gravy recipe you’ll ever make so grab your ingredients and make this asap!
- Cooking oil spray
- 1 lb raw Italian chicken sausage casing removed
- 1 tbsp butter
- 3 tbsp gluten-free flour
- 2 c almond milk unflavored and unsweetened
- black pepper
- sea salt
Heat a pot over medium-high heat. Lightly coat the pot with cooking oil spray.
Add sausages and cook until browned, about 3 - 5 minutes. Break large pieces of the sausage into chunks while cooking.
Add butter and mix until melted.
Add gluten-free flour and mix. Let it cook with the meat for 1 minute.
Slowly add the milk and stir to mix well.
Reduce heat to low and let it simmer until it thickens. About 4-5 minutes.
Season with black pepper and salt to taste.
Use rice milk (or regular milk if you tolerate it) in lieu of the almond milk.
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