Sawmill Gravy Recipe | Gluten Free Goddess Recipes

Gluten-free sausage: Provides the savory base for the gravy, adding flavor and texture.

Gluten-free flour: Used to thicken the gravy, ensuring it has the right consistency without gluten.

Milk: Adds creaminess to the gravy, creating a rich and smooth texture.

Salt: Enhances the overall flavor of the gravy.

Freshly ground black pepper: Adds a touch of spice and depth to the dish.

When browning the sausage, make sure to break it up into small crumbles for even cooking. This will ensure that the gravy has a consistent texture and the flavors are well-distributed.

• gluten-free sausage – Substitute with ground turkey or chicken: These options are leaner and can be seasoned to mimic the flavor of sausage.

• gluten-free flour – Substitute with cornstarch: Cornstarch is a great thickening agent and is naturally gluten-free.

• milk – Substitute with unsweetened almond milk: Almond milk is a dairy-free alternative that works well in savory dishes.

• salt – Substitute with sea salt: Sea salt has a more complex flavor and can enhance the overall taste of the gravy.

• freshly ground black pepper – Substitute with white pepper: White pepper has a milder flavor and blends seamlessly into white sauces like gravy.

• Allow the sawmill gravy to cool to room temperature before storing. This prevents condensation, which can make the gravy watery.

• Transfer the cooled gravy into an airtight container. For best results, use a container that fits the amount of gravy you have to minimize air exposure.

• Label the container with the date you made the gravy. This helps you keep track of its freshness.

• Store the container in the refrigerator if you plan to use the gravy within 3-4 days.

• For longer storage, place the gravy in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible before sealing to prevent freezer burn.

• Label the container or bag with the date and contents. Sawmill gravy can be frozen for up to 3 months.

• When ready to use, thaw the gravy in the refrigerator overnight.

• Reheat the gravy in a skillet over medium heat, stirring frequently. If the gravy is too thick, add a splash of milk to reach the desired consistency.

• Taste and adjust the seasoning with salt and freshly ground black pepper if needed before serving.

• If reheating from frozen, you can also use a microwave. Transfer the gravy to a microwave-safe dish, cover, and heat on medium power, stirring every minute until heated through.

• For stovetop reheating:

  1. Place the leftover sawmill gravy in a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. If the gravy is too thick, add a splash of milk or broth to reach the desired consistency.
  4. Continue to heat until the gravy is warmed through, about 5-10 minutes.

• For microwave reheating:

  1. Transfer the sawmill gravy to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on medium power for 1-2 minutes, stirring halfway through.
  4. If needed, add a little milk or broth to thin the gravy and continue heating in 30-second intervals until hot.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the sawmill gravy in an oven-safe dish and cover with foil.
  3. Heat in the oven for about 15-20 minutes, stirring halfway through.
  4. If the gravy thickens too much, stir in a bit of milk or broth before serving.

• Skillet: A large, flat-bottomed pan used for cooking the sausage over medium heat until browned.

• Spatula: Useful for stirring the sausage and incorporating the gluten-free flour.

• Whisk: Essential for gradually whisking in the milk to ensure a smooth mixture.

• Measuring cups: Used to measure out the milk accurately.

• Measuring spoons: Necessary for measuring the salt and freshly ground black pepper.

• Cutting board: Handy for any prep work, like cutting the sausage if needed.

• Knife: Useful for cutting the sausage if it comes in links rather than ground.

• Stove: Required to provide the heat source for cooking the sausage and thickening the gravy.

• Serving spoon: Ideal for serving the hot gravy over biscuits or gluten-free bread.

Pre-cook the sausage: Cook the gluten-free sausage ahead of time and store it in the fridge. This way, you can quickly add it to the skillet when you’re ready to make the sawmill gravy.

Use pre-measured ingredients: Measure out the gluten-free flour, milk, salt, and pepper beforehand. This will streamline the cooking process and save you valuable minutes.

Make a roux in advance: Prepare a batch of gluten-free roux and store it in the fridge. When it’s time to cook, simply add it to the skillet with the sausage.

Use a whisk: A whisk will help you blend the milk and gluten-free flour more efficiently, reducing the time it takes for the gravy to thicken.