My husband and I really enjoyed this gravy. The biscuits we made were merely edible as we were missing an ingredient or two, so I am not including the recipe at this time. The gravy, however, was, well, “good gravy!” I am guessing it might work as the creamy base in a chicken pot pie or something like that but that theory has not yet been tested.
1 pound ground sausage (Jimmy Dean or HEB brand work nicely)
2 T. bacon grease
1/2 tsp oregano
2 c. milk (I used unsweetened cashew milk. I would NOT recommend coconut milk for this recipe. Coconut gravy and sausage- ew!)
2 T. rice flour (I don’t remember if I used brown or white rice flour. Oops!)
2 tsp potato starch
1 tsp tapioca starch
Brown the sausage. Don’t drain it unless it has tons of grease. Mine didn’t have much grease left so I added bacon grease. Turn the heat to medium high and add the grease and oregano and 1 1/2 cups of milk and stir. Mix the flour and starches with 1/2 cup of the milk and stir until there are no lumps left. Add it to the pan while stirring constantly. Gravy will thicken as it cooks. You may add milk if you want a thinner gravy. Serve over biscuits or sliced bread.
Original recipe: Hagman, Bette. “Biscuits and Gravy.” The Gluten Free Gourmet Cooks Comfort Foods. Henry Holt and Company. 2004.