This is one of those recipes I tend to whip up when we're in the mood for something Southern. I love that they have delicious gluten-free breakfast sausages available now, because it means we can once again enjoy this breakfast (or dinner) meal we all love! You can make regular buttermilk biscuits, or my naturally sweeter, coconut flour biscuits (as I've done here). Either way, it's a delicious and easy meal that hits the spot. Enjoy!
Make a batch or two of my naturally sweeter coconut flour biscuits OR buttermilk biscuits. The light, sweeter flavor is wonderful with the sausage and gravy topping.
Cook up 1 package gluten-free breakfast sausages in a medium-large frying pan over medium heat. To cook, chop into small pieces, or remove meat from casings, so you have lots of small bits of sausage cooked up. (natural selections maple syrup flavored sausages are lovely).
NOTE: If you use a package of breakfast pork sausage in patty form (they have some you slice yourself, and some in ready made, uncooked patties) - it's best to triple the recipe below in order to have enough gravy to accompany the sausage.
Once sausage is cooked, add
1 cup milk (lactose-free works great)
pinch or two of chicken boullion flavoring (or asian mushroom flavoring, naturally gluten-free!)
salt and pepper
Bring to a rolling boil, mixing occasionally.
In a separate bowl, mix together:
1/3 cup milk
1 heaping Tbsp cornstarch
Mix the cornstarch/milk into the boiling sauce, stirring constantly. The mixture will thicken quickly.
Salt and pepper to taste.
Remove from heat and serve over warm gluten-free biscuits.
Enjoy!!!
Anyone not want biscuits n' gravy? No problem! Set aside some of the cooked sausage and fry up a couple eggs (topped with cheese, if you like, as I've done here), and serve with biscuits on the side.
Make a batch or two of my naturally sweeter coconut flour biscuits OR buttermilk biscuits. The light, sweeter flavor is wonderful with the sausage and gravy topping.
Cook up 1 package gluten-free breakfast sausages in a medium-large frying pan over medium heat. To cook, chop into small pieces, or remove meat from casings, so you have lots of small bits of sausage cooked up. (natural selections maple syrup flavored sausages are lovely).
NOTE: If you use a package of breakfast pork sausage in patty form (they have some you slice yourself, and some in ready made, uncooked patties) - it's best to triple the recipe below in order to have enough gravy to accompany the sausage.
Once sausage is cooked, add
1 cup milk (lactose-free works great)
pinch or two of chicken boullion flavoring (or asian mushroom flavoring, naturally gluten-free!)
salt and pepper
Bring to a rolling boil, mixing occasionally.
In a separate bowl, mix together:
1/3 cup milk
1 heaping Tbsp cornstarch
Mix the cornstarch/milk into the boiling sauce, stirring constantly. The mixture will thicken quickly.
Salt and pepper to taste.
Remove from heat and serve over warm gluten-free biscuits.
Enjoy!!!
Anyone not want biscuits n' gravy? No problem! Set aside some of the cooked sausage and fry up a couple eggs (topped with cheese, if you like, as I've done here), and serve with biscuits on the side.
I know my eggs look like triangles. I cooked them 4 to a pan, then cut them apart. I like to fry them with a lid on top as they cook more evenly, and it helps the cheese melt nicely towards the end.
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