Gluten Free Sausage Gravy Food

GLUTEN-FREE SAUSAGE GRAVY

Gluten-Free Sausage Gravy image

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.

Provided by LibbyEllen

Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Pork Gravy

Time 35m

Yield 16

Number Of Ingredients 7

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 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, Sodium 448.9 mg, Sugar 4.5 g

TRADITIONAL BISCUITS N' GRAVY (W/SAUSAGE - GLUTEN FREE)

Traditional Biscuits N' Gravy (W/Sausage - Gluten Free) image

This is your classic southern biscuits n' gravy. A perfect comfort food to warm your soul on a cool Sunday morning. For the biscuits, I recommend making 6 large Recipe #152283 and be sure to use the food processor as directed (save remaining 4 biscuits for later use). Serve with scrambled eggs and Recipe #176111 (starting with raw potatoes, diced very small). If you don't want to take the time to puree the onion, I have omitted it before and it still tastes good. TIME SAVER: I usually puree onion in a large batch in my food processor and freeze in ziploc freezer bags in flat 1/4" thick panels in so I can simply break off pieces as needed.

Provided by Emily Elizabeth

Categories Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 small breakfast sausage links (I use Safeway maple breakfast sausage)
1 teaspoon finely minced or pureed onion (optional)
1 tablespoon butter or 1 tablespoon margarine
1 1/2 tablespoons cornstarch
1 cup milk
1/8 teaspoon salt
1 pinch ground black pepper (a little less than 1/8 tsp)
2 large gluten-free biscuits (I use Gluten Free Buttermilk Biscuits)

Steps:

Cook 2 sausage links and 1 tsp onion in a medium sized saucepan over medium-high heat until no longer pink in center (cover partway through to speed up cooking). Remove sausage, leaving behind drippings and onion.
Reduce heat to low and add 1 tbsp butter. Meanwhile cut up the sausage into small pieces and set aside.
When butter is melted, add 1.5 tbsp cornstarch and whisk into butter until it is fully mixed into a thick paste.
Increase heat to high and add milk. Immediately whisk until flour paste dissolves. Reduce heat to med-high or medium once gravy begins to thicken.
Return sausage to pan, stirring in 1/8 tsp salt and pepper to taste (recommend a little less than an 1/8 tsp pepper).
Reduce heat to low once it reaches desired thickness stirring occasionally (estimating 1-3 minutes).
Place biscuits on serving plates and split in half arranging so they are open-faced. Pour a generous amount of the gravy mixture over each biscuit letting it spill over the sides onto the plate.
NOTE: You can leave the gravy in the pan covered over very low heat while you cook other things until you are ready to serve. If it thickens too much, simply add a little more milk to thin it out.

Nutrition Facts : Calories 152, Fat 10.2, SaturatedFat 6.4, Cholesterol 32.4, Sodium 256.4, Carbohydrate 11.2, Fiber 0.1, Protein 4.1

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