Gluten-Free Country Sausage Gravy
This Gluten-Free Country Sausage Gravy is rich, creamy, and perfect over biscuits! Ready in 20 minutes with simple ingredients for the ultimate comfort breakfast.
There’s something about Sunday mornings that just calls for comfort food, you know? And in my house, nothing says “slow down and savor this day” quite like a plate of warm biscuits drowning in creamy sausage gravy.
I’ll be honest—when I first went gluten-free, I thought my biscuits and gravy days were over. Then I realized that making Gluten-Free Country Sausage Gravy is actually easier than the traditional version, and honestly? Nobody at my breakfast table could tell the difference. The key is getting that perfect creamy consistency and letting the sausage shine through.
This Gluten-Free Breakfast Gravy comes together in about 20 minutes from start to finish. It’s rich, savory, and so satisfying that you’ll wonder why you ever bought the packaged stuff. Perfect for lazy weekend mornings or even a cozy breakfast-for-dinner situation.
Table of Contents
Ingredients
| Ingredient | Amount |
|---|---|
| Pork breakfast sausage (uncooked) | 1 pound |
| Butter | 3 tablespoons |
| Gluten-free flour | 1/4 cup |
| Milk | 3 cups |
Instructions
Brown the sausage. In a large skillet over medium-high heat, cook 1 pound pork breakfast sausage until it’s beautifully brown and crumbly—this should take about 6-8 minutes. If there’s excess oil pooling in the pan, drain most of it while keeping about a tablespoon of that flavorful sausage fat. Add the 3 tablespoons butter and stir everything together until the butter melts and coats all that gorgeous browned sausage.
Create the roux. Sprinkle the sausage with 1/4 cup gluten-free flour, making sure to distribute it evenly across the pan. Stir it all together and let it cook for several minutes—you’ll see it start to form a paste that clings to the sausage pieces. This step is crucial for building that rich, thick texture in your Gluten-Free Country Gravy, so don’t rush it.
Add milk and thicken. Pour in the 3 cups milk and give everything a good stir, making sure to scrape up any browned bits from the bottom of the pan (that’s where all the flavor lives!). Continue stirring occasionally over medium heat until your gravy thickens to that perfect spoon-coating consistency—this usually takes 5-10 minutes. You’ll know it’s ready when it’s thick enough to coat the back of a spoon but still pourable.
Serve immediately. Once your Gluten-Free Biscuits And Gravy reaches that dreamy, creamy consistency, it’s ready to pour over warm biscuits, toast, or anything else your heart desires. The aroma alone will have everyone gathering in the kitchen before you even call them to breakfast.
Substitutions
Making your own sausage is a game-changer. If you’ve got the time, homemade breakfast sausage takes this Gluten-Free Country Sausage Gravy from good to absolutely incredible. You control the seasoning and know exactly what’s going into it—no hidden gluten or mystery ingredients.
Flour alternatives work beautifully here. I’ve had great success with a basic gluten-free all-purpose flour blend, but you can also use sweet rice flour for an extra silky texture. Just make sure whatever flour you choose doesn’t have a gritty texture, or your gravy will suffer.
Dairy-free? No problem. Swap the butter for vegan butter or coconut oil, and use unsweetened almond milk or oat milk instead of regular milk. The gravy will be slightly less rich, but it’s still absolutely delicious and perfect for anyone avoiding dairy.
Turkey or chicken sausage works too. If you’re not a pork person or want something a bit lighter, ground turkey or chicken sausage makes a tasty alternative in this Gluten-Free Breakfast Gravy. Just add a touch more butter or oil since leaner meats don’t render as much fat.
Troubleshooting
Gravy too thick? This happens when you’ve cooked it a bit too long or the heat was too high. Simply whisk in a splash of milk, a tablespoon at a time, until it reaches your desired consistency. It’ll thin out beautifully and still taste amazing.
Gravy too thin and runny? Give it a few more minutes over medium heat, stirring frequently. If you’re in a hurry, whisk together a tablespoon of gluten-free flour with 2 tablespoons of cold milk, then stir that slurry into your gravy. It’ll thicken up in no time.
Lumpy gravy? This usually means the flour wasn’t fully incorporated before you added the milk. Prevention is best here—make sure that flour gets coated evenly on the sausage and cooks for a few minutes before adding liquid. If you’ve already got lumps, a quick buzz with an immersion blender will smooth everything out.
Bland gravy? Season generously! Don’t be shy with salt and black pepper—this Gluten-Free Country Gravy needs bold seasoning to really shine. A pinch of garlic powder or onion powder can also add depth if your sausage isn’t heavily seasoned.
Storage & Meal Prep
Store leftover Gluten-Free Country Sausage Gravy in an airtight container in the refrigerator for up to 3-4 days. It’ll thicken up quite a bit in the fridge, which is totally normal and exactly what you want.
To reheat, warm it gently on the stovetop over low heat, whisking in a splash of milk to bring back that creamy, pourable consistency. You can also microwave individual portions, but I find the stovetop method gives you better control over the texture and prevents any weird hot spots.
Serving Suggestions
Well… this Gluten-Free Biscuits And Gravy situation is a classic for a reason! Ladle it generously over fresh, warm gluten-free biscuits for the ultimate comfort breakfast. I’m also a huge fan of serving it over fried eggs, hash browns, or even as a topping for savory waffles.
It’s perfect for holiday mornings like Christmas or Easter when you want something special but don’t want to spend hours in the kitchen. Pair it with our garlic butter steak bites and potatoes for a hearty brunch spread, or keep it simple with fresh fruit on the side to balance all that rich, creamy goodness.
Variations
Spicy version happens with just a pinch of crushed red pepper flakes or a dash of hot sauce stirred in at the end. My husband loves this version, and it adds just enough kick to wake up your taste buds without overwhelming the dish.
Mushroom lovers, listen up. Sauté 8 ounces of sliced mushrooms along with the sausage for an earthy, savory twist on this Gluten-Free Breakfast Gravy. The mushrooms add texture and depth that’s absolutely wonderful, especially if you’re serving this to guests.
Make it lighter without sacrificing flavor by using half the butter and opting for 2% milk instead of whole milk. According to trusted culinary nutrition experts, you can reduce fat while maintaining satisfaction by focusing on bold seasonings and proper cooking techniques. You’ll still get that creamy, comforting gravy your family craves.
Herb-infused variation brings fresh flavor—try stirring in a teaspoon of fresh thyme or sage at the end. These herbs pair beautifully with pork sausage and give your Gluten-Free Country Gravy a more sophisticated, restaurant-quality vibe.
FAQs About Gluten-Free Country Sausage Gravy
Can I make this gravy ahead of time?
Absolutely! Make it up to 2 days in advance and store it in the fridge. Just remember it’ll thicken considerably, so have some extra milk on hand when you reheat it. Gently warm it on the stovetop, whisking in milk until it reaches that perfect pourable consistency again.
How do I keep gravy from getting lumpy?
The secret is making sure your flour coating cooks for a few minutes before adding the milk, and then adding the milk gradually while stirring constantly. This gives the flour time to fully incorporate and prevents those pesky lumps from forming in your Gluten-Free Country Sausage Gravy.
What’s the best gluten-free flour for gravy?
A good all-purpose gluten-free flour blend works great, but make sure it contains xanthan gum or another binder. Sweet rice flour is another excellent choice that creates an incredibly smooth texture. Avoid using straight almond flour or coconut flour—they don’t thicken properly and can make your gravy gritty.
Why is my gravy separating?
This usually happens if the heat is too high or if you’re using low-fat milk. Stick with whole milk or at least 2% for the best emulsion, and keep your heat at medium. Constant stirring during the thickening process also helps everything stay beautifully combined.
Can I freeze sausage gravy?
You can freeze this Gluten-Free Biscuits And Gravy for up to 3 months in an airtight container. Thaw it overnight in the fridge, then reheat gently on the stovetop with a splash of fresh milk. The texture might be slightly different, but it’s still delicious and saves you time on busy mornings.
How much gravy does this recipe make?
This recipe yields about 4 cups of gravy, which is enough to generously serve 6-8 people over biscuits. If you’re feeding a crowd or want leftovers, it’s super easy to double the recipe—just use a bigger skillet!
Final Thoughts
Man, oh man, there’s just something so deeply satisfying about a big scoop of creamy, savory gravy that makes everything feel right in the world. This Gluten-Free Country Sausage Gravy has become a weekend tradition in our house, and I love how it brings everyone to the table with genuine excitement.
The contrast of rich, peppery sausage against that smooth, velvety gravy—it’s comfort food at its absolute finest. And honestly? It tastes as cozy and warming as your favorite flannel blanket feels on a chilly morning.
If you loved this recipe, you’ll definitely want to check out our gluten-free loaded burger bowls for another hearty dinner option, or try our honey ginger Asian meatballs when you’re craving bold flavors. Both recipes prove that gluten-free eating never has to feel like a compromise.
Gluten-Free Country Sausage Gravy
Equipment
- Large skillet
- Wooden spoon or spatula
- Measuring cups
- Measuring spoons
- Whisk
Ingredients
For the Sausage Gravy
- 1 pound pork breakfast sausage uncooked
- 3 tablespoons butter
- ¼ cup gluten-free flour
- 3 cups milk
Instructions
- In a large skillet over medium-high heat, cook 1 pound pork breakfast sausage until it’s beautifully brown and crumbly—this should take about 6-8 minutes. If there’s excess oil pooling in the pan, drain most of it while keeping about a tablespoon of that flavorful sausage fat. Add the 3 tablespoons butter and stir everything together until the butter melts and coats all that gorgeous browned sausage.
- Sprinkle the sausage with 1/4 cup gluten-free flour, making sure to distribute it evenly across the pan. Stir it all together and let it cook for several minutes—you’ll see it start to form a paste that clings to the sausage pieces. This step is crucial for building that rich, thick texture in your Gluten-Free Country Gravy, so don’t rush it.
- Pour in the 3 cups milk and give everything a good stir, making sure to scrape up any browned bits from the bottom of the pan (that’s where all the flavor lives!). Continue stirring occasionally over medium heat until your gravy thickens to that perfect spoon-coating consistency—this usually takes 5-10 minutes. You’ll know it’s ready when it’s thick enough to coat the back of a spoon but still pourable.
- Once your Gluten-Free Biscuits And Gravy reaches that dreamy, creamy consistency, it’s ready to pour over warm biscuits, toast, or anything else your heart desires. The aroma alone will have everyone gathering in the kitchen before you even call them to breakfast.
