Eosinophilic Esophagitis Friendly Gluten Free Sausage Gravy
Total time25 min
Prep time5 min
Cook time20 min
4.7(15)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 lb ground pork breakfast sausage
- 2 tbsp cornstarch
- 2 cups whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - ½ cup chicken broth
- ½ tsp black pepper, plus more to taste
- ¼ tsp salt, plus more to taste
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ⅛ tsp cayenne pepper (optional)
Instructions
- 1
Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles with a wooden spoon, until browned and cooked through with no pink remaining, about 7–9 minutes. Do not drain the fat — it is needed to carry the cornstarch slurry.
- 2
Reduce the heat to medium. In a small bowl, whisk the cornstarch into the chicken broth until fully dissolved with no lumps.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!