Learn how to make delicious and easy gluten-free sausage gravy to serve with fluffy gluten-free biscuits! This quick skillet recipe tastes just like authentic southern-style sausage gravy to satisfy the whole family!
In a large deep skillet over medium-high heat brown the sausage until no longer pink and cooked through, about 7 minutes.
1 pound gluten-free bulk breakfast sausage
Add the butter to the cooked sausage and stir until butter is melted. Sprinkle flour, seasoned salt, and pepper over the sausage mixture. Stir to combine.
1 tablespoon unsalted butter, ¼ cup gluten free all purpose flour, ½ teaspoon seasoned salt, ¼ teaspoon ground pepper, ¼ teaspoon salt
Reduce heat to medium-low. Gradually add the milk, in ½ cup increments, while stirring constantly. Continue to cook and stir until gravy is thickened and bubbly, about 5 minutes.
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Notes
Nutritional Facts are calculated without biscuits.
storing and reheating
After the gravy has cooled completely, transfer to an airtight container and store in the refrigerator up to three days.To freeze, store leftovers in a ziplock freezer bag and lay flat. Thaw overnight in the fridge before gently reheating.When reheating sausage gravy, it has a tendency to be a lot thicker. Warm over low heat, adding additional milk or broth to a desired consistency. You may have to adjust the seasoning, especially if adding a lot more milk.