- 1 lb. bulk sausage (the kind in a tube, not links or patties)
- 6 Tb. Butter (or substitute or sausage fat)
- 1/2 c. sweet rice flour (white rice flour might work too)
- 4 c. milk (I used almond milk)
- salt & pepper to taste
Start by cooking the sausage in a large deep skillet, breaking it up into small chunks. Be sure it is cooked through. Remove the sausage.
You need about 6 tablespoons fat. You could use the sausage grease (I used turkey sausage which had very little fat), or drain the fat and use butter or a butter substitute. Melt the butter in the skillet.
Add the sweet rice flour to the melted butter and stir and cook on medium low heat for several minutes.
Add the milk to the butter and flour very slowly. Start with only 1 –2 tablespoons at a time, mixing it in well before adding more. This will keep the gravy from becoming lumpy. After all the milk is added, cook on low heat for about 10 minutes. Salt and pepper to taste.
Recipe from www.glutenfreehomemaker.com
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