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This was totally my husband's idea, and he deserves the credit not just for thinking of it but for figuring out how to do it. (And then making it for me! :) )That said, if you've been missing good solid country comfort foods like biscuits and sausage gravy, pine no more! With a small amount of effort and a supply of Mary Jane's Budget Mix, you too can have gluten-free biscuits with gluten-free sausage gravy on them.
There are two parts to making Biscuits and Gravy. You have to make the biscuits, and you have to make the gravy. For the biscuits, we just used the biscuit recipe that came on our box of Budget Mix. We have found that the biscuits made with this recipe are very good, and make excellent burger buns as well as being excellent all on their own or with gravy. If you have a different kind of baking mix, check the box or their website for the biscuit recipe - most baking mixes should have one.
Sausage Gravy
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| Making the Gravy |
3/4 cup Budget Mix
2 cups milk (you can probably do this with a non-dairy substitute like rice milk, but we haven't tried it)
Brown the sausage in a skillet. Once it's brown, sprinkle the Budget Mix over the top a little at a time and mix in. If it begins to stick, add a little milk or bacon fat to keep it from doing that. Whether or not this happens will depend on how fatty your sausage is. Once all the Budget Mix is incorporated, begin gradually adding the milk, stirring as you go. Essentially you are making a roux with sausage already in it. Once all the milk has been added and the gravy has thickened to your desired consistency, it's ready to serve. For biscuits and gravy, we put two biscuits in a bowl and then cover them with a generous helping of gravy.
Making your own loose sausage basically involves mixing ground pork with whatever spices and seasonings you have chosen. If you get the pork ground for you at the butcher, it really is as simple and throwing it in a bowl with the seasonings and mixing it together. The book we have on sausage-making is "The Sausage-Making Cookbook" by Jerry Predika. So far we have found it to be very helpful and informative. There is an entire section with different variations on American Country Farm Style Sausage, which is perfect for making sausage gravy if you leave it loose rather than stuffing it into casings. Get a copy of this or a similar book, peruse the different seasoning combinations, and pick one that looks good. The great thing about making your own sausage is that you can tweak the recipe until it is just the way you like it, and you can be assured that you won't be getting any hidden additives or allergens.
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