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How to Make Gluten-Free Sausage Gravy

This Homemade Sausage Gravy is quick to make and comes together in under 15 minutes. Bonus: it can be gluten-free when you use a gluten-free flour or mix.

a biscuit split in half and topped with white sausage gravy on a white plate

There are small, funny moments in family life when you hear a phrase or see a habit and realize you’ve become your parents. I had one of those moments while making this sausage gravy. Stirring the flour and waiting for the roux to brown, I muttered, “this flour just will not brown!”—the exact complaint my mother would make in the same tone. It made me smile, and it made the kitchen feel like home.

Sausage gravy is a Southern breakfast tradition that feels like a weekend ritual. When I was a child, waking to the smell of biscuits and sausage browning meant a proper morning feast was coming. Now, on a handful of slow Saturday mornings, I still make coffee, pull out the cast iron skillet, and prepare biscuits and gravy. If you want the full experience, serve this gravy over warm buttermilk biscuits.

overhead view of saucepan with breakfast gravy in it

Why You’ll Love This Gluten Free Sausage Gravy

  • Delicious, creamy gravy with the familiar taste and texture of classic country gravy using a 1:1 gluten-free swap.
  • Fast and simple: ready in about 15 minutes from start to finish.
  • Flexible: works with either gluten-free or regular flours and can be made dairy-free if desired.

Gluten Free Sausage Gravy Ingredients

For a basic white sausage gravy, gather:

  • 1 pound ground breakfast sausage (mild or spicy, your choice)
  • 3 tablespoons butter or reserved sausage drippings
  • 3 tablespoons Bisquick or an equivalent gluten-free flour blend
  • 2 cups milk (dairy or unsweetened non-dairy like oat or almond)
  • Salt and black pepper to taste

What Type of Sausage Should I Use?

Use your favorite breakfast sausage. Mild sausage keeps the gravy classic, while a spicy sausage adds heat and extra flavor. If you need to avoid gluten, check your sausage label—many brands are gluten-free.

How to Make Sausage Gravy

  1. In a large skillet over medium heat, brown the sausage, breaking it into small pieces as it cooks. Cook until no pink remains and the meat is nicely browned.
  2. Spoon the browned sausage out of the skillet, leaving the drippings. Add the butter if needed and let it melt completely.
  3. Sprinkle the Bisquick or gluten-free flour blend into the melted butter or drippings. Stir constantly and cook until the mixture becomes lightly golden, about 2–3 minutes. This step cooks the raw flour taste away and develops flavor.
  4. Slowly pour in the milk while whisking or stirring to avoid lumps. Continue stirring until the mixture thickens and becomes smooth.
  5. Return the browned sausage to the skillet, stir to combine, then season with salt and pepper to taste. Simmer a few minutes until the gravy reaches your preferred thickness.
  6. Serve the gravy warm over split biscuits, toast, or hash browns.

overhead view of basket of biscuits and plate of biscuits and gravy

Tips for the Best Sausage Gravy

  • Brown the sausage well for depth of flavor; those caramelized bits add a lot to the gravy.
  • Cook the flour mixture until it is slightly golden so the gravy loses any raw flour taste.
  • If the gravy becomes too thick, thin it with a tablespoon of milk at a time until you reach the desired consistency.
  • For dairy-free gravy, use dairy-free butter and an unsweetened milk alternative; the texture will be slightly different but still satisfying.
  • Leftovers keep well in the refrigerator but are best eaten within a few days.

a biscuit split in half and topped with homemade sausage gravy on a white plate. A basket of biscuits rests in the background.

Serving Suggestions

Traditionally served over warm biscuits, this gravy is also excellent over toast, mashed potatoes, or hash browns. Pair it with eggs, breakfast potatoes, or a chicken fried steak for a hearty Southern-style meal.

How to Store Homemade Sausage Gravy

Allow the gravy to cool to room temperature, then transfer to an airtight container. Refrigerate for 3–4 days or freeze for up to 2 months.

Refrigerating and Reheating

Reheat gently on the stove over low heat, stirring frequently. The gravy may thicken in the fridge; whisk in a little milk, a tablespoon at a time, until it loosens to the right consistency.

Freezing and Thawing

To freeze, cool the gravy completely and place it in a freezer-safe container or bag. Thaw overnight in the refrigerator and reheat on the stove, adding milk as needed to restore the texture.

Best Sausage Gravy Recipe FAQs

What is the difference between country gravy and sausage gravy?

Country gravy (plain white gravy) is made from milk and a roux and contains no meat. Sausage gravy includes crumbled sausage, which adds savory flavor and texture.

How do I thicken gravy that is too thin?

Mix a small amount of Bisquick or a gluten-free flour slurry (1 teaspoon flour mixed with a little milk) and whisk it in a bit at a time, allowing a minute between additions for the gravy to thicken.

Can I make this dairy-free?

Yes. Substitute dairy-free butter and an unsweetened plant-based milk. The flavor will vary slightly depending on the milk used, but the result remains hearty and comforting.

Recipe Summary

Prep time: 5 minutes. Cook time: 10 minutes. Total time: about 15 minutes. Yield: approximately 4 servings. This simple, comforting sausage gravy is adaptable, quick to prepare, and perfect for weekend breakfasts or brunches.