![]() Place in an airtight container or resealable freezer bag.įreeze for up to 6 months. HOW TO FREEZEįreeze leftovers within 3-4 days. Once cooled, place in an airtight container and refrigerate. The color may be a little different if you use water, but the flavor will be pretty much the same. You can also skip the dairy free milk altogether and just use water. Technically, you can use coconut milk, but I don’t recommend it.Ĭoconut milk is unnecessarily thick for this dish and can potentially add a coconut flavor. This is good if you are looking to cut some calories from this hearty dish. My preferred oat milk is Oatly because its consistency is very similar to milk.Īnother option is unsweetened almond milk. My favorite option is an oat milk that has a mild flavor. This means it can be made ahead of time or use up leftovers. The good news is, making a smooth creamy gravy is a snap if you turn it into a roux first.Īnother benefit some people see with gravy made with flour is that it keeps better in the fridge. Also, if not made properly, it can become clumpy. Many people don’t like using flour because if it isn’t cooked long enough, it can give a floury flavor to the gravy. I use flour to thicken gravy because it gives the gravy that classic opaque, slightly pale look. This removes the flour flavor so it won’t ruin the taste of your gravy. People often see instructions like “brown the flour” and avoid this step because they aren’t making brown gravy.īrowning flour means you’re cooking the flour. Once the roux is the desired color, liquids like stock are added. The lighter the roux, the more thickening power it has. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired color.Ī roux can be white and used for white sauce, blond for classic gravies, or brown, which is used in gumbo and jambalaya. It is used as a thickening agent for gravy, sauces, soups, and stews, and have been used in French cooking for hundreds of years to thicken sauce. WHAT IS A ROUXĪ roux is equal parts flour and fat cooked together until it reaches a specific color. ![]() Then, you add milk (or in this case, dairy free milk) which, with the help of the roux, becomes a sauce. If you stop cooking it too early, your gravy may have a flour taste to it. You do this by adding flour and toast it until it has a nutty flavor. The first step to making sausage gravy is frying the sausage – I often use ground beef instead.īy doing this, you render the fat from the meat which you use to make a roux which will thicken the sauce. Personally, I like to use water and add some dairy free milk for color. Water is also a good substitute for milk in sausage gravy, though the color won’t be as opaque as it would with a dairy free milk. Unsweetened almond milk (especially barista styled almond milk and almond cooking milk), natural flavored full fat oat milk, and soy milk all make great substitutes for milk. To make sausage gravy without milk, simply replace the milk with a dairy free milk or water. With the quality of dairy free milks on the market nowadays, it’s likely you won’t even taste a difference. However, you can make sausage gravy without milk. Yes, sausage gravy contains dairy unless it is specifically a dairy free recipe, because it’s made with milk. Country gravy on the other hand typically uses butter to make the roux and is meatless. Unlike country gravy, sausage gravy is made with fat from the meat to make a roux and actually contains meat. What is the difference between country gravy and sausage gravy? If you don’t have sausage, you can easily use ground beef instead. Sausage gravy is usually made by first cooking the sausage, then removing the meat and using the fat to make a roux.Īt this point, milk is usually added, but since this Sausage Gravy is made without milk, you can use either a dairy free milk or water. Typically, it is served over biscuits or buttermilk biscuits. Sausage gravy is a traditional breakfast dish in the South.
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