Sausage Gravy Recipe No Milk

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This Dairy Free Sausage Gravy is made without milk and is perfect for Southern dishes like dairy free biscuits and gravy.

Dairy Free biscuits and gravy on a white plate on a white marble counter

Sausage gravy is usually made by first cooking the sausage, then removing the meat and using the fat to make a roux.

At 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.

If you don't have sausage, you can easily use ground beef instead.

WHAT IS A ROUX

A roux is equal parts flour and fat cooked together until it reaches a specific color.

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.

The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired color.

A roux can be white is used for white sauce, blond for classic gravies, or brown is used in gumbo and jambalaya.

The lighter the roux the more thickening power it has.

Once the roux is the desired color liquids like stock are added.

Browning Flour

People often see instructions like "brown the flour" and avoid this step because they aren't making brown gravy.

Browning flour means you're cooking the flour. This removes the flour flavor so it won't ruin the taste of your gravy.

WHY USE FLOUR TO THICKEN GRAVY

I use flour to thicken gravy because it gives the gravy that classic opaque slightly pail look.

Many people don't like using flour because if it isn't cooked long enough, it can give a floury flavor to the gravy. Also, if not made properly it can become clumpy.

The Good news is, making a smooth creamy gravy is a snap if you turn it into a roux first.

Another benefit some people see with gravy made with flour is that it keeps better in the fridge. This means it can be made ahead of time or use up leftovers.

What Type of Dairy Free Milk to Use

My favorite option is an oat milk that has a mild flavor. My preferred oat milk is Oatly because it's consistency is very similar to milk.

Another option is unsweetened almond milk. This is good if you are looking to cut some calories from this hearty dish.

Technically you can use coconut milk, but I don't recommend it.

Coconut milk is unnecessarily thick for this dish and can potentially add a coconut flavor.

You can also skip the dairy free milk altogether and just use water.

The color may be a little different if you use water, but the flavor will be pretty much the same.

HOW TO STORE

Once cooled, place in an air tight container and refrigerate. Store for 3 to 4 days.

HOW TO FREEZE

Freeze leftovers within 3-4 days. Place in an air tight container or resealable freezer bag.

Freeze for up to 6 months. After that it is safe to eat however the quality begins to degrade.

How to Reheat

Gravy will thicken as it cools. When you reheat it out with additional dairy free milk until it is smooth and reaches your desired consistency again.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

8 ounces sausage or ground beef
1/4 cup flour
2 1/2 cups dairy free milk
Salt
Pepper

Instructions

Tear small pieces of sausage or ground beef and add them in a single layer to a large skillet or frying pan.
Brown the sausage over medium-high heat stirring frequently.
Reduce the heat to medium-low and add the flour. Stir it around and cook it for another minute to make a roux.
Pour in the milk, stirring constantly. Cook the gravy, stirring frequently, until it thickens.
Add salt and pepper to taste.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 189 Total Fat: 13g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 31mg Sodium: 463mg Carbohydrates: 10g Fiber: 0g Sugar: 0g Protein: 9g