Gluten Free Sausage Gravy
Classic sausage gravy is one of those deeply comforting, stick-to-your-ribs dishes that can feel completely off the table once you're avoiding gluten — but this version brings it all the way back. The trick here is a cornstarch-and-chicken-broth slurry in place of the traditional flour roux, and it works beautifully to create that thick, creamy, spoonable texture you're after. Savory ground pork sausage gets browned and crumbled in a skillet, and the rendered fat stays in the pan to help carry all that flavor straight into the gravy. Whole milk gives it richness, while garlic powder, onion powder, black pepper, and an optional pinch of cayenne build the kind of warmth that makes this dish taste like it came from a diner that really knows what it's doing. The whole thing comes together in under 20 minutes and serves four, making it a genuinely easy weekend breakfast that doesn't feel like a compromise. Ladle it over your favorite gluten-free biscuits or toast and you've got a plate that's hard to beat on a slow morning.
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Learn more →Ingredients
4 servings
- 1 lb ground pork breakfast sausage
- 2 tbsp cornstarch
- 2 cups whole milk
- 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.
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