Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
© Lillys-Table.com Photo of Sausage Gravy
 

Tags: Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Sausage Gravy

 

Biscuits and gravy are one of my favorite comfort foods. I didn’t realize this fun fact about myself, until I was a vegetarian and it was suddenly on the list of meals that I missed. Since eating meat again, I have found myself eating some very sad representations of this meal often enough (breakfast buffets, anyone?) that I started to make it myself at home and I am pleased to say it is easy-peesy. These Squash Biscuits or Sweet Potato Biscuits pair well with this sauce for a complete meal.

Ingredients

  • ½ lb sausage, crumbled or links
  • 3 tablespoons flour, all-purpose, gluten-free substitutions such as rice flour work here too
  • 2 cups milk, warmed
  • ½ teaspoon salt, more or less to taste
  • ¼ teaspoon black pepper, more or less to taste

Serving Size: 4 People

Share

 

Preparation Instructions

If the sausages are links, squeeze them out of the casings. In a deep skillet over medium heat, add the sausage, breaking apart into bits and saute until they are mostly cooked through.

Sprinkle in the flour and saute lightly until the flour is coating the sausages. Meanwhile, make sure the milk is warm and steamy in a saucepan or microwave.

Pour half of the milk all over the sausages and stir continuously to combine. As the milk and flour meld the sauce will start to thicken. Slowly add more milk until it is all added. Continue stirring until the milk sauce is as thick as you like.

Taste it. Add salt and pepper as desired. It really depends on the flavors of your sausage, so be sure to taste as you make these additions. Personally, I like a lot of pepper, but adjust that to your taste.

Serve the sausage gravy over biscuits or your favorite way to eat it.