Ingredients:

  • 1 lb Pork Sausage (Bulk ground, mild or hot)
  • 1/4 cup Gluten-Free Flour Blend (1:1 AP, must contain xanthan gum)
  • 2 1/2 cups Whole Milk (Cold)
  • 1 Tbsp Unsalted Butter (optional, only if needed)
  • 1 1/2 tsp Black Pepper (Freshly ground)
  • 1/2 tsp Kosher Salt
  • 1/8 tsp Cayenne Pepper (optional)

Instructions:

  1. Brown the Sausage: Place a heavy skillet over medium-high heat. Add the sausage and break it up thoroughly. Cook until the sausage is browned completely and no pink remains (about 6–8 minutes).
  2. Render the Fat: Reduce the heat to medium-low. Using a slotted spoon, remove the cooked sausage pieces and set them aside on a paper towel-lined plate, leaving the rendered grease in the skillet.
  3. Measure the Fat: Measure the fat remaining in the skillet. You need 3 tablespoons (45 ml). If you have less, add the specified amount of butter. If you have more, drain the excess fat carefully.
  4. Add the Flour: Sprinkle the measured GF flour blend directly over the hot sausage grease/butter mixture in the pan.
  5. Cook the Roux: Immediately whisk continuously for 1 to 2 minutes until the raw flour smell dissipates and the roux is a light, pale tan colour. Do not let it brown.
  6. Introduce the Milk: Remove the pan briefly from the heat. Gradually pour in about 1/2 cup (120 ml) of the cold milk while whisking vigorously to incorporate the roux completely. This initial step prevents lumps.
  7. Complete the Liquid: Return the pan to medium heat and slowly whisk in the remaining milk.
  8. Simmer and Thicken: Continue stirring frequently as the mixture heats. Bring the gravy just to a gentle simmer. Once bubbles start breaking the surface, reduce the heat to low.
  9. Hold and Adjust: Allow the gravy to simmer gently for 5–7 minutes, or until it coats the back of a spoon thickly. If it becomes too thick, add a splash more milk.
  10. Reincorporate Sausage: Stir the reserved, cooked sausage back into the gravy base.
  11. Season Heavily: Stir in the salt, black pepper, and optional cayenne. Taste and adjust seasoning. Remember, proper country gravy should have a visible punch of pepper.
  12. Serve Hot: Remove from heat and serve immediately, ideally over warm gluten-free biscuits.