Easy Sausage Gravy (dairy-free, gluten-free, soy-free)

I’ve been discovering many different things to eat for breakfast since I am now allergic to eggs. Sausage and gravy is one of my very favorites. So satisfying.

To make sausage gravy, fry in a non-stick skillet

  • 1 pound lean turkey sausage (if you use pork sausage, drain off fat before proceeding; and there are excellent meat-free sausages now available if vegan is desired)

When cooked, add

  • 2 cups of your favorite non-dairy milk (DO NOT USE SOY MILK)

Whisk until smooth

  • 1 tablespoon gluten-free all purpose flour (depending on the milk you use, you might need to use more than 1 tablespoon but no more than 2 TBS should work)
  • 1/2 cup non-dairy milk, except soy

Add to pan; whisk until smooth and thickened; this should only take about 2-3 minutes over medium heat.

Easy Ragu Sauce (dairy-free, gluten-free, refined sugar-free, soy-free)

Who doesn’t love pasta? And for me, I love it all ways but with a ragu sauce, one of my all time favorites. I remember as a teenager, baking Italian bread to go with a spaghetti supper, ripping pieces off the bread and tasting the sauce, telling myself it was to make sure it was seasoned correctly but actually just because I love the sauce more than the pasta!

If you want to make this even quicker and easier than my recipe, begin as I did but instead of adding canned tomatoes and tomato paste, mix in a large jar of ready made tomato sauce (I happen to be addicted to Rao’s Sauce for Sensitive Diets).

This recipe will serve four. In a medium, deep saucepan, heated over medium heat, add:

1 tablespoon olive oil

1 pound Italian sausage, any type your family likes be it pork, chicken, or vegan (if using links, take the sausage out of the casing or slice after cooking)

Cook the sausage until browned (I always think of Anne Burrell when I say that – love her saying, Brown Food GOOD!). Remove the sausage from the pan and set aside. Add to the frying pan:

1 medium or 1/2 large onion, diced

1 sweet pepper diced, any color

1/2 cup grated carrot

6-8 ounces sliced or diced mushrooms (any type you like)

Cook until onions are translucent and mushrooms are browned, about 5 minutes. Reduce heat to low and add:

1 small to medium zucchini, diced

1-2 small yellow squash

1 tablespoon minced garlic

Stir the vegetables and cover the pan. I used summer squash but feel free to substitute any vegetables your family likes; I’ve even used small frozen Brussel sprouts. Cook 8-10 minutes until the squash are softened but not mushy. Add the sausage back into the pan along with:

1 32oz can tomato puree

1 16oz can small diced tomatoes

2 teaspoons Italian spices (oregano, thyme, basil)

This is where a large jar of prepared tomato sauce could be substituted (cooking time would be reduced to about 10 minutes and it would be ready to serve). Simmer for 30-45 minutes and add:

1 small can tomato paste

1 tablespoon agave nectar

Stir making sure the tomato paste is incorporated. Cook about 5 more minutes and serve with pasta.

Sausage and Mushroom Stuffing (dairy-free, gluten-free, egg-free)

My husband never liked anything but Stove Top Stuffing.  Last year at Thanksgiving, he told me not to bother to make him any stuffing so I made a small batch of my stuffing and then I didn’t get much of it because he ate almost all of it!  So now I make a large dish of this dressing so there’s plenty for leftovers.  Crunchy on the bottom and soft and moist inside, you’ll never miss the gluten or the eggs.  I use this for a Thanksgiving dressing or to stuff chicken breasts or pork chops.

I don’t cut and dry the bread before making the stuffing — the way I figure it, if you have to dry the bread out so that it will absorb all the flavors of the other things you’re adding, your bread isn’t very good.  So I start with my favorite gluten-free bread (I love the DeLand’s Millet and Flax bread or even their millet flatbread), and then don’t add as much chicken or turkey stock (if you want this vegan, don’t use the sausage and use vegetable broth instead of the meat stocks).

Grease a large, flat casserole dish and preheat oven to 350 degrees.

In a large skillet, over medium heat:

  • 1/4 cup olive oil
  • 1/2 pound of sausage, I use turkey sausage

Brown and then add:

  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1 cup diced baby bella mushrooms

Cook until the vegetables are soft.

In a medium size bowl, place:

  • 6 cups of diced gluten-free bread
  • 1 tablespoon dry sage
  • Salt and pepper to taste
  • the sausage and vegetable mixture

Mix well and pour into the prepared dish.  Pour over the dressing, 1 cup stock (you can use up to 1 1/2 cups if needed but it may be mushier) being sure to get most of the bread moist.  Cover with aluminum foil, or the cover to the casserole dish if it has one.  Cook for 1/2 hour and then remove cover and let cook for another 15 minutes until top is browned.

Turkey Bacon wrapped Dates with Sausage (dairy-free, gluten-free)

This is a very quick, delicious appetizer.  These take minutes to make and after you either broil them in the oven, or air fry, the dates get slightly gooey and just envelope the sausage.  The bacon gets crispy which adds the crunch needed to make this the perfect appetizer.  And its very easy to increase or decrease to fit your needs.

You’ll need:

  • 10 medjool dates, pitted
  • 5 slices of turkey bacon, cut in half (or any pork bacon)
  • 1 turkey Italian sausage (or any kind of sausage you like but it should be a little spicy), cooked and cut lengthwise into 5 pieces and then each piece cut in half to fit into the dates.  If you want more sausage in your dates, simply cook a second sausage and cut in bigger pieces.  I cut mine to fit snuggly into the date.
  • 10 toothpicks soaked in water

Slice open each date (remove seed if not pitted).  Insert a piece of the sausage and then wrap with the bacon.  Insert a toothpick so that it holds the ends of the bacon together.  Place each on a greased cookie sheet if you are going to broil them, or onto your air fry tray with the outside edge of the bacon facing downward.  Broil or air fry for 5-7 minutes then turn over and cook for another 5-7 minutes.

Biscuits and Sausage Gravy (dairy-free, gluten-free)

 

 

Preheat oven to 450 degrees.  Grease 8×10 pan.  To make biscuits blend:

  • 1/4 cup all purpose gluten free flour
  • 1/2 cup sweet sorghum flour
  • 1/4 cup amaranth flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon guar gum

Add and blend using a pastry cutter or fork

  • 1/4 cup softened margarine

Mix in

  • 1/3 to 1/2 cup rice milk (or your favorite non-dairy milk), should be thick and a little sticky but not too dry
  • 1 teaspoon vinegar

Spoon into pan; makes 6 medium sized biscuits.  Bake for 12-15 minutes.

 

To make sausage gravy, fry in a non-stick skillet

  • 1 pound lean turkey sausage (if you use pork sausage, drain off fat before proceeding)

When cooked, add

  • 2 cups of your favorite non-dairy milk (DO NOT USE SOY MILK)

Whisk until smooth

  • 1 tablespoon gluten-free all purpose flour (depending on the milk you use, you might need to use more than 1 tablespoon but no more than 2 TBS should work)
  • 1/2 cup non-dairy milk, except soy

Add to pan; whisk until smooth and thickened; this should only take about 2-3 minutes over medium heat.