gluten free sausage & gravy on biscuits
Print recipe | Serves | 6 |
| Prep time | 5 minutes |
| Cook time | 20 minutes |
| Total time | 25 minutes |
| Allergy | Milk |
| Dietary | Gluten Free, Paleo |
| Meal type | Breakfast, Lunch |
Ingredients
- 1 lb. gluten free breakfast sausage (I use Jimmy Dean regular sausage)
- 4 Tbs. butter
- 1/4 c. rice flour* (*see note for rice-free version)
- 3 c. milk or nondairy milk (make sure you use unsweetened milk if you use a nondairy alternate)
- 2 Tbs. cooking sherry
- salt & pepper to taste
Note
*Note: for rice free (Paleo) version, melt butter in pot. Then add milk or non-dairy milk, reserving 1/4 c. of the milk. Mix 2 Tbs. arrowroot starch in the remaining 1/4 c. milk and slowly add to heated butter & milk in the pot, whisking constantly. Then follow rest of directions.
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Directions
| 1. | Brown sausage until no longer pink; drain & set aside. | |
| 2. | In a pot over medium heat, melt butter. | |
| 3. | Once butter is melted and starts bubbling, whisk in rice flour. Let bubble for about a minute, whisking occasionally. | |
| 4. | Slowly add milk, whisking, until sauce thickens. | |
| 5. | Once sauce is thickened, add sherry, salt & pepper and sausage. | |
| 6. | Mix and serve over gluten free biscuits (or on anything you want!). I used Bob's Red Mill biscuit mix for an easy meal without too much cooking from scratch. |
