Gluten Free Sausage Gravy
No more missing out on one of the best southern breakfasts ever! Biscuits and sausage gravy, now made gluten free, loaded with flavor and full of comfort. There's bacon in the gravy. Need I say more?
Gluten Free, sausage gravy
cups (720 ml)
half and half
ground black pepper
Over a large skillet, cut bacon using kitchen shears into small pieces (or cut on cutting board and add to skillet).
Cook over medium heat for about 5 minutes or until almost fully crisp. Skim off all bacon grease except for roughly 2 tbsp. Add sausage and continue to cook until sausage is browned and crumbled.
Stir in cornstarch, Italian seasoning, salt, and pepper and cook for 1-2 minutes.
Gradually add half and half and cook for 5-10 minutes, or until gravy is thickened. You can add a little more half and half or milk to thin, if needed. Serve over warm biscuits or toast.
To reheat leftover sausage gravy, scoop into small saucepan and heat over low to medium-low heat until bubbly. A tablespoon or two of half and half or milk may be needed to loosen it up.
This can be made gluten filled if you so desire. Just use regular flour in place of the cornstarch.
Refrigerate for 3-4 days, or freeze for up to three months.
Recipe by Kim at Let Them Eat Gluten Free Cake