You may recall how I mentioned I had a certain partner in crime cooking up alongside those biscuits this past Valentine’s Day morning… well here it is! I would never leave you with those lonely Gluten Free Buttermilk Biscuits without their accompanying Southern Sausage Gravy :). If you ever want your kitchen to smell like a true diner (Ok, maybe not every day of the week, but an occasional Saturday, here and there) all you need to do is whip up this batch of gravy. Hesitation seems to set in when I start to make a dish that I never really tried before going gluten free, but I had faith in my trusty xanthan gum to hold this gravy together. And man, did it do the trick!
Taking the dish a step further, I did not even use full fat milk and instead, used our lovely almond milk (so as not to set off my hubby’s sniffles.) It worked like a charm. I am always a huge advocate of experimentation, so go ahead and use whatever milk you have in your refrigerator… almond, full fat, skim, soy, goat’s, let me know how it turns out! I would be surprised if you could really mess up the deliciousness of pork sausage. This gravy is definitely best served over some fluffy Buttermilk Biscuits, but go ahead and eat it with whatever your heart desires. Hope you enjoy!
Southern Sausage Gravy
This gravy is definitely best served over some fluffy Buttermilk Biscuits, but go ahead and eat it with whatever your heart desires.
- 1 lb. pork sausage spicy or mild
- 1-2 T. butter depending on how lean/fatty your sausage is
- 1/3 c. white rice flour
- ¼ t. xanthan gum
- Or 1/3 c. all purpose GF/non-GF flour instead of the above 2 ingredients
- ½ t. salt
- ½-1 t. pepper to taste
- 3-4 c. milk almond milk even works great!
Place pork in a skillet over medium heat. Begin cooking. If it looks like there is not much grease oozing out of the sausage, go ahead and add 2 T. butter. If your sausage is already rather fatty, only add 1 T. butter.
Continue crumbling sausage and cooking over medium heat until meat is completely cooked. Add flour, xanthan gum, salt, and pepper and toss to coat. Cook for about 1 minute, or until flour has dissolved.
Slowly begin adding milk, ½ cup at a time, and whisking after each addition. You want the gravy to almost completely thicken up before you add in your next ½ c. addition. Do this until the gravy reaches your desired consistency (I used 3 ½ c. almond milk.)
This Southern Sausage Gravy is best served with some Gluten Free Buttermilk Biscuits. Enjoy!
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