Kristin's Biscuits n' Gravy

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.

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.

Sausage, Veggie & Herb Pasta

Fresh veggies and herbs in a light pasta dish are a great anytime meal.  Make sure you locate gluten-free italian sausages, since a lot of sausage brands contain gluten.  I find the brands that are gluten-free also tend to be the no-nitrate, no preservative brands, so it's a win-win really!  This dish is terrific with toasted garlic bread.  We like to slice up slices of my gluten-free white bread recipe, put on some butter and garlic powder and toast in the oven until lightly browned.  Enjoy!

I used a large macaroni quinoa pasta here, which was very nice.

Sausage, Veggie & Herb Pasta

Serves 4-6

 

Ideally, you can cook all three of the following at the same time, but you can cook the pasta and sausage first, and then cook the veggies before combining. 

 
PASTA

Cook 8 oz/225 g gluten-free penne pasta in lightly salted water. 

(NOTE: I find that most gluten-free pastas suggest cooking 4-6 minutes, and I find they need more like 10-12 minutes.  Make sure you taste a piece so it’s how you like your pasta to taste before draining the pasta). 

Once cooked, drain pasta, rinse with cold water, and set aside.

SAUSAGE

Cook the following:

2-3 links large gluten-free Italian Sausage

You can cook the sausage by:

1. Cutting into smaller pieces and sautéing in a little olive oil until done
2. Cook according to package (generally they have you steam sausages with a little water on the bottom of the pan until done). 
1. Once cooked, slice nicely into even pieces.  The sausage will end up much neater looking this way, but either will taste fine.

VEGGIES

Heat over medium heat in a large frying pan:

1-2 Tbsp olive oil

 

Add and sauté 4-5 minutes, until softened:

1 zucchini, chopped

½ red bell pepper, chopped

1 small onion, chopped

Salt and pepper

 

Push the veggies to the sides of the pan, if desired, to help garlic cook faster.

Add and cook in the middle 1-2 minutes, until aromatic:

1 green onion, thinly sliced

3 tsp minced garlic

Stir in the following and let cook 1 minute:

¼ cup mixture of the following fresh herbs: basil, oregano, marjoram

Few pieces fresh rosemary, minced

Remove from heat and mix in the cooked sausage and cooked pasta. 

 

Top with parmesan cheese & additional fresh basil, sliced.

Serve and enjoy!