Ingredients:

  • 1 lb (450 g) Bulk Breakfast Sausage (preferably sage or mild)
  • 1/4 cup (60 g) Gluten-Free 1:1 Baking Blend (ensure it contains xanthan gum for structure)
  • 3 cups (710 ml) Whole Milk (chilled is best for smooth gravy)
  • 1/2 tsp (2.5 ml) Fine Sea Salt (or to taste)
  • 1 tsp (5 ml) Freshly Cracked Black Pepper
  • Pinch Ground Cayenne Pepper (optional)

Instructions:

  1. Brown the Sausage and Render the Fat: Place the skillet over medium heat. Add the bulk sausage. Break the sausage apart with a spatula or wooden spoon. Cook, stirring occasionally, until it is deeply browned and thoroughly cooked through (about 6–8 minutes). Drain off excess grease, leaving 2 tablespoons of rendered fat in the pan with the meat. Lower the heat to medium-low.
  2. Create the Gluten-Free Roux: Sprinkle the 1/4 cup of GF 1:1 Baking Blend evenly over the cooked sausage and rendered fat in the skillet. Stir constantly with the whisk or wooden spoon for 2 minutes to form a thick paste. This step is crucial for cooking out the starchy, raw flavour of the flour.
  3. Whisk in the Milk: Slowly pour in the chilled milk, whisking continuously as you pour. Start with just 1 cup to incorporate thoroughly, then add the remaining 2 cups. Bring the gravy mixture up to a gentle simmer over medium heat, whisking frequently.
  4. Simmer and Thicken: Once simmering, reduce the heat to low. Allow the gravy to bubble gently, stirring often, for 5–7 minutes, or until the gravy coats the back of a spoon and reaches your desired thickness.
  5. Season and Serve: Stir in the salt, black pepper (be generous!), and cayenne (if using). Taste and adjust the seasoning. Ladle the hot gravy generously over gluten-free biscuits or your preferred accompaniment.