Chicken Breakfast Sausage & Gravy

Gluten-Free Biscuits, Organic Homemade Chicken Sausage & White Gravy Made with Coconut Milk Creamer

Biscuits, Breakfast Sausage & Gravy

Who doesn’t love biscuits, sausage and gravy? We certainly love this comfort food around here!

But how do we make it gluten-free and a little healthier? This one was not easy.

Especially the biscuits.

So I’ve tried to make gluten-free biscuits many times. When you use cold butter and buttermilk – they come out fantastic. But not so much when you use butter substitutes. So I really haven’t made great biscuits since giving up dairy.

I was complaining about this to my friend, Suzanna, who makes beautiful biscuits and she suggested I use goat butter since I can tolerate goat’s milk. Genius!

So I used Pamela’s Biscuit & Scone Mix, goat milk butter and coconut milk creamer and followed the directions on the bag. They came out pretty decent for a gluten-free biscuit.

Pamela's Gluten-Free Biscuits and Organic Homemade Chicken Breakfast Sausage

Gluten-Free Chicken Breakfast Sausage

Now we need to make the sausage and gravy!

Usually breakfast sausage is make from ground pork. But not only are we trying to eat less meat in general, we have tried to cut out pork from our diet.

Except when we go out for BBQ in the ATX. I’m not insane.

So Brett wanted to make it from scratch with the organic air-chilled ground chicken we like from Smart Chicken.

So this simple gluten-free chicken breakfast sausage is based on a recipe from allrecipes.com. We use gluten-free, organic spices. But if you don’t have all organic everything it doesn’t change the flavors at all.

Organic Homemade Chicken Breakfast Sausage

So to make the chicken breakfast sausage, you will need these spices:

  • dried sage
  • salt
  • freshly ground black pepper
  • dried marjoram
  • organic light brown sugar (Wholesome Sweet)
  • crushed red pepper flakes
  • ground cloves

Sugar usually comes from sugar beets that are sprayed with glyphosate so we buy organic sugar to avoid any possibilities of trace glyphosate.

To make the chicken breakfast sausage, all we do is add the spices to the ground chicken and mix it all together. Then cook in a skillet until nice and browned. Remove from the skillet and set aside.

Then we make the gravy!

Gluten-Free Biscuits, Organic Homemade Chicken Sausage & White Gravy Made with Coconut Milk Creamer

Gluten-Free White Pepper Gravy

Traditionally, we make the gravy in the same pan that we cooked the sausage in. You can do this as well or use another sauce pan. Either way works.

And the white pepper gravy is super simple to make with just a few ingredients.

To make any gravy, you basically start with a fat (vegetable shortening, ghee, goat butter, vegan butter) and a flour (any gluten-free flour that doesn’t contain xanthan gum will work). We like to use Bob’s Red Mill all-purpose bean blend most of the time.

Then you add salt, pepper, seasonings and a liquid. Then whisk over medium heat until it thickens.

It really is very simple to make modifications to change the flavor profiles, too.

We use this method to make turkey gravy for our Thanksgiving turkey with the turkey drippings. And we use the cooking liquids to make gravy for our pot roast. Of course, we use pepper and beef broth to make gravy for our chicken fried steak.

Gluten-Free Chicken Fried Steak with Gluten-Free Gravy

To make this white pepper gravy, we are going to use freshly ground black pepper, white pepper, and coconut milk creamer. So decadent and delicious but made with much cleaner ingredients.

Gluten-Free Chicken Breakfast Sausage

Who doesn’t love biscuits, sausage and gravy? We make our own gluten-free chicken breakfast sausage with organic ground chicken and a few spices.

Course Breakfast, Main Course
Cuisine American
Keyword coconut milk creamer, gluten-free biscuits, gravy, homemade chicken sausage
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4

Ingredients

Organic Chicken Sausage

  • 1 pound organic ground chicken
  • 1 tsp dried sage
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/8 tsp dried marjoram
  • 3/4 tbsp light brown sugar
  • 1/8 tsp crushed red pepper flakes
  • 1 pinch ground cloves

Gluten-Free Biscuits

  • 1 package Pamela's gluten-free biscuit mix
  • 12 tbsp goat milk butter, cut into peices and chilled
  • 1 cup So Delicious coconut milk creamer

White Pepper Gravy

  • 2 tbsp organic vegetable shortening (or ghee or vegan butter)
  • 2 tbsp gluten-free all purpose flour (like Bob's Red Mill without xanthan gum)
  • 1 1/2 tsp freshly ground black pepper
  • 1/2 tsp white pepper
  • 1/2 tsp salt
  • 2 cups So Delicious coconut milk creamer, at room temperature

Instructions

  1. Cook the package of gluten-free biscuit mix according to directions on the package.

  2. To make the chicken breakfast sausage, add the ground chicken to a medium size bowl. Add the spices. Mix together until well combined. Add a little olive oil to a medium sized skillet. Add the seasoned chicken and cook over medium high heat. Use a wooden spoon to break the chicken into smaller pieces. Cook until browned, about 5-10 minutes. Remove from pan and set aside.

  3. To make the gravy, add the vegetable shortening to the same skillet the chicken was cooked in (or a small sauce pan). Heat over medium heat and add the flour when shortening melts. Stir for about 1-2 minutes to create a light roux. Add the salt and peppers. Stir for about 1 minute. Add the coconut milk creamer and whisk occassionally until the gravy thickens up.

  4. You can add the sausage to the gravy before serving with the biscuits. Or just pour the gravy on top of the sausage and biscuit.

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Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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