Biscuits and Sausage Gravy Part 2

Oh boy. Since the weather is still flip-flopping something fierce and leaving me feeling worse for the wear, I confiscated my laptop and ferreted it away to the bedroom. Hubs can deal when he gets back from class and just do his homework instead of whatever it is he does all day, because I need to finish this post already. Remember these?

My brother's favorite breakfast.

The biscuits have returned!

Well, I guess you kinda need the gravy recipe to make them look like that. So, without further adieu (screw you, ‘ado’ sounds like the noise my derpy dog makes), Gluten-Free White Sausage Gravy.

1/2 lb Sausage (Mild, Hot, Regular, your choice really)

1/4 cup diced onion

1/8 tsp Powdered Thyme

1/2 Slap Ya Mama (You can use Zatarain’s instead, but if so, omit the celery salt and sea salt. It’ll still be saltier, though.)

1/2 tsp Celery Salt

1 tsp sea salt (or regular, I just prefer the taste)

1 tsp black or white pepper (optional, to taste)

2 TBSP Worcester Sauce (again, optional, and any brand will do, check for gluten if not French’s)

4-5 TBSP Sorghum Flour (Rice or even Oat works too, but you may have to play with the amounts)

1/2 cup milk

1 1/2 cup water

Your main ingredients…don’t forget the flour!

Heat a large heavy skillet or saucepan medium-high, slightly oiled, until water droplets dance on the surface.


My pan. A little deeper would be better, but my arthritic hands can only lift so much.

Add your sausage to the heated pan and stir well with a spoon or flat-edged rigid turner (I use bamboo) to break it up into crumbles. You’ll want the turner if possible because it’ll serve you better to make the roux than the spoon will. Stir occasionally to allow even browning without letting the meat burn.

I grabbed a spoon first without thinking.

Once the meat starts to brown a little, add the onion, celery salt, Slap Ya Mama, thyme, and Worcester. Stir a little more often to incorporate the seasonings and onions. Turn the heat down just a notch to avoid browning the onion.

Trust me, all that fat cooking out is a good thing.

Once the meat has browned and your kitchen has started to smell delicious, push the meat to one side of the pan and tilt the pan a little to allow the fat that has cooked out of it to pool on one side. If your pan is a little small for this, or if you have trouble lifting a heavy pan (like I often do), you can transfer the meat to a separate container or pan for a short period of time, but make sure to keep as much fat as possible in your large hot pan. Alternately, you can pour the fat out into a separate, smaller pan to make the roux. This might be a better idea if you’ve never made roux before. Once you have your fat isolated, add the flour to the grease, one tablespoon at a time, thoroughly mixing with the fat and stirring constantly to keep it from burning.

A large pan like this should have plenty of room.

The roux you are aiming for will be very light in color, only slightly darker than the flour itself. A cast-iron pan will make it about a shade darker just from the iron and the season on the pan, but don’t worry about that. As long as you don’t see black specks in your roux or smell something burning, it’s fine. If it looks pretty thick after 4 tablespoons and you don’t have any fat left, don’t add any more flour. If you’re on number 5 and there’s still fat pooling, feel free to add more if you want more gravy or thicker gravy. Once it turns color just a little, stir in the meat and start adding the water. Pour it in gradually, stirring it in. Once the water has been added, turn the heat back up to a bubbling simmer, almost a boil, and add the milk. Continue stirring, and add salt and pepper to taste. If at any point after adding liquid and heating up again you want it thicker, you can add more flour without spoiling the flavor – that’s when the utter blandness of gluten-free flours becomes a lifesaver. White rice flour works best in my experience for thickening after the fact, it has almost no flavor whatsoever. Just make sure to use a wire whisk if you need to add extra flour. Remember, though, extra flour will probably need a little more salt. Turn off the heat once it looks about like this.

Sorghum flour is darker than white wheat flour and makes darker gravy.

The gravy will thicken more as it cools. It will be a little more transparent than white gravies you may be accustomed to, unless you use more milk.

 Ladle over biscuits and enjoy.

Once again, I’m very sorry that this took so long to post. I swear the elements are conspiring against me lately.

❤ C’est Tout!

Categories: Baked Goods, breakfast | Tags: , , , , , | 3 Comments

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3 thoughts on “Biscuits and Sausage Gravy Part 2

  1. That looks good. It never occurred to me to put onions in with the sausage. Duh.

    The weather has been crappy around here, too. It seems like hurricane season is edging up to us early. Rain and clouds and blustery wind. Not real inspiring weather.

    • Heh, onions go in almost every Cajun dish. If its not a dessert or some other sweet baked good, add onions. And usually bell pepper, and about half the time celery. Green onions aka scallions are also used in almost everything. I’m trying to get another post together, but my husband has discovered Star Trek Online, and my ps3 needs repairs, so now I get almost no computer time. I think I’ll just have to swallow my pride and post using the iPhone app for a while. I use the thing for everything else, so I might as well.

      • I can’t wait to see how the iPhone autocorrect changes your text on you.

        Onions should be on everything. They should make toothpaste out of them.

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