Gluten-Free Sausage Gravy
Published
This gluten-free sausage gravy is one of my favorite weekend meals, especially when I’m craving something cozy and comforting. It’s rich, creamy, and perfect spooned over a warm biscuit or some crispy breakfast potatoes. I love that it comes together in one pan with just a few pantry staples, making it an easy option for gluten-free eaters or anyone who wants to bring a little Southern-style comfort food to the table.
Creamy Sausage Gravy Without the Fuss
I’ve been making this gluten-free sausage gravy for years, and it’s a staple anytime I serve gluten-free biscuits and gravy at home. It’s one of those easy, cozy recipes I turn to for weekend breakfasts, especially when we’re having friends or family over. The whole thing comes together in one pan and takes less than 20 minutes, but it tastes like something you’d get at a diner. I usually save a little extra for the next day because it reheats so well.
Gluten-Free Sausage Gravy
Ingredients
- 1 lb. gluten-free ground breakfast sausage, sub for turkey or vegetarian sausage
- 1-3 tbsp butter, optional, depending on sausage fat content. For dairy-free, use Smart Balance butter
- 3 tbsp gluten-free all-purpose flour
- ½ tsp black pepper
- ¼ tsp nutmeg
- ¼ tsp dried sage
- 2½ cups whole milk, for dairy-free, use unsweetened almond milk or coconut milk
- salt to taste
Instructions
- In a large skillet over medium heat, cook the sausage, breaking it up with a wooden spoon, until fully browned and cooked through. If the sausage rendered less than 3 tbsp of fat, add enough butter to make up the difference.
- Sprinkle the gluten-free flour, black pepper, nutmeg, and sage evenly over the sausage and stir until the flour is fully absorbed. Cook for 1–2 minutes.
- Gradually add the milk while stirring constantly, scraping up any bits from the pan. Simmer for 5–7 minutes, stirring frequently, until the gravy is thickened and smooth. Season with salt to taste.
- Then, serve hot over biscuits, toast, or roasted potatoes. Enjoy!
Notes
- Want it thicker? Simmer a few minutes longer or stir in an extra teaspoon of flour.
- Prefer a smoother gravy? Use a potato masher or spoon to break the sausage into finer bits.
- Add a pinch of crushed red pepper or cayenne if you like a little heat.
- Use a whisk when adding the milk for the smoothest result.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Sausage Gravy Step by Step
Gather the Ingredients: Gather all the ingredients together.
Brown the sausage: In a large skillet over medium heat, cook 1 lb. of gluten-free ground breakfast sausage, breaking it up with a wooden spoon until fully browned and cooked through. If the sausage releases less than 3 tbsp of fat, add enough butter (about 1 to 3 tbsp, depending on how lean your sausage is) to make up the difference.
Stir in flour and spices: Sprinkle 3 tbsp of gluten-free all-purpose flour, ½ tsp black pepper, ¼ tsp nutmeg, and ¼ tsp dried sage evenly over the sausage. Stir well until the flour is fully absorbed, and cook for 1–2 minutes to get rid of the raw flour taste.
Add milk and simmer: Slowly pour in 2½ cups of whole milk, stirring constantly to prevent lumps and to scrape up any browned bits from the bottom of the pan. Let the mixture simmer for 5–7 minutes, stirring frequently, until the gravy thickens and becomes smooth.
Finish and serve: Taste and season with salt as needed. Serve hot over gluten-free biscuits, toast, or roasted potatoes.
Tips for Success
- Don’t go too lean. Sausage that has some fat will naturally help form a roux, which gives the gravy its smooth, rich base. If your sausage is too lean, the gravy might turn out dry or clumpy, so don’t be afraid to add a little butter if needed.
- Stir flour in. Once you sprinkle the flour over the sausage, take a minute to stir it in thoroughly. This helps the flour coat the sausage evenly and cook properly, which prevents a raw flour taste and helps avoid lumps later on.
- Pour the milk in slowly. Just a little at a time, and keep stirring as you go. This allows the flour to absorb the liquid gradually and makes the gravy come together smooth and creamy instead of watery or lumpy.
- Don’t rush the simmering step. Let the gravy bubble gently for about 5–7 minutes, stirring often. This gives it time to thicken to the perfect consistency and helps the flavors really come together.
Serving Suggestions
This sausage gravy is best served over my gluten-free biscuits for that classic Southern-style breakfast, but it’s just as good spooned over toast, English muffins, or crispy roasted potatoes. I’ll sometimes add a fried egg on top to make it a full brunch plate. It’s a favorite for cozy weekend mornings, holiday breakfasts, or whenever I’m in the mood for something warm and comforting.
Storage Instructions
Let any leftover sausage gravy cool completely, then store it in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, warm it gently on the stovetop over low heat, stirring frequently. If it’s too thick, just add a splash of milk to bring back that creamy texture.
You can also freeze the gravy for up to 2 months—thaw it overnight in the fridge and reheat as usual.
