Recipe By Athlon
Rating
Published Nov 17th
Prep 5m Cook 20m Additional - Ready In 25m
Servings 20 servings Calories 154.6

Fairly basic, large-batch sausage gravy recipe that I’ve developed over time. The family loves it every time, so the large batch is needed! Normally I’d use soy milk for most things, but I’ve found that in greater quantities it tends to froth badly. Almond milk does not have this problem though! Serve over warmed biscuits or toasted bread of your choice.

Recipe Ingredients

  • 2 pounds breakfast sausage
  • 2 ½ tablespoons Worcestershire sauce
  • 1 cube beef bouillon, crushed
  • 1 teaspoon ground nutmeg
  • 1 cup all-purpose flour
  • 4 cups almond milk, or as needed
  • 1 teaspoon salt
  • 3 teaspoons ground black pepper, or to taste

Cooking Directions

  1. 1 Break sausage apart in a large skillet over medium-high heat. Cook until starting to brown, 3 to 5 minutes. Add Worcestershire sauce to the mix and let it heat up before adding beef bouillon and nutmeg. Stir and cook sausage until no longer pink, 3 to 5 minutes more.
  2. 2 Reduce heat to medium low and sprinkle in flour gradually. Cook, stirring constantly, until flour coats the sausage and is completely absorbed. Cook for 1 to 2 minutes more.
  3. 3 Pour in almond milk gradually, stirring constantly until gravy starts to thicken, up to 12 minutes. Add a little more almond milk if too thick. Season with salt and pepper. Continue stirring vigorously until gravy reaches desired thickness. Remove from heat and let cool. Taste and adjust seasoning as desired.

Nutrition Facts

  • Calories 154.6
  • Carbohydrate 7.5 g
  • Cholesterol 26 mg
  • Fat 10.4 g
  • Fiber 0.5 g
  • Protein 7.1 g
  • Saturated Fat 3.4 g
  • Sodium 617.6 mg
  • Sugar 1.8 g

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Chef's Notes

Use maple sausage, spicy sausage, or any combo of the two. I only add the beef bouillon cube with plain or mild sausage; You can use seasoned salt in lieu of regular salt; For this large batch you might use up to 6 cups almond milk.

Reviews

  1. Oh my word! This is the best biscuits and gravy I've ever made! And I've been cooking it since I was 5 with my grandma. Love that it gives it depth and savory flavors.
  2. I have been looking for a dairy-free sausage gravy and this hit the spot! We will definitely be making this again!
  3. This was REALLY good! My milk drinkers didn't even notice that I used OAT milk. I served it with puff pastries and bacon for dinner....it's a keeper. Thank you sooooo much for a non-dairy solution, my allergic son was "vibin' it". :)
  4. I used a cup-for-cup gluten-free flour blend and service over almond flour biscuits. Coconut aminos instead of Worcestershire and a dash of chicken broth instead of a bullion on cubes. The nutmeg was a surprising addition and a hit with our crew!
  5. I used a spicy turkey sausage and had this for dinner. Quite good. Did need to use more almond milk
  6. This was really good! I went ahead and used some beyond sausage and vegan Worcestershire (Amy's) to make it vegan in addition to making it dairy-free.
  7. I made this recipe for my daughter. She loved it. Very easy to make. Will be saving it and making it again!
  8. I consider myself a connoisseur of Southern sausage gravy. I recently married a woman who is unfortunately lactose intolerant being that my favorite food is biscuits and gravy with sausage and eggs I had to find a way to still enjoy that treat with my wife. I I was very surprised by the Worcestershire sauce - Read more ...
  9. Seriously I have used your site so many times and never made an account... this was so amazing... so perfect that I made an account to say so... make sure you get unsweetened almond milk when making it fyi. It is not my mom's version but it's a close second and there is no dairy - Read more ...
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