Easy-To-Make Sausage Gravy With Einkorn Flour
Get ready to make the yummiest homemade sausage gravy you’ve ever tasted! With einkorn flour and a few simple tricks, you’ll create an ultimate comfort food that’ll take you back to grandma’s kitchen. And the best part is, this sausage gravy recipe is made with only 5 simple ingredients, including healthy einkorn flour.
Although you can still use regular all purpose flour in this easy recipe, I prefer einkorn flour for added nutritional benefits. We’ll get into more of why in just a minute.
I grew up watching my mom make sausage gravy on the weekends. Biscuits and gravy was my dad’s favorite breakfast, so we enjoyed fluffy biscuits alongside her homemade gravy almost every Saturday morning.
My mom didn’t even need a recipe because she had made it so many times. She just knew what to do. And today, my method is almost identical to hers. The only difference is that I use an all-purpose flour made from einkorn wheat, an ancient grain that is known for is digestibility and high nutritional content.
And here lately, making sausage gravy has definitely been a favorite way to use the abundance of raw milk from our own cows.
Why use einkorn flour?
I love einkorn flour because it can easily be substituted for regular all-purpose flour in almost any recipe. It’s higher in protein, less processed, and more easily digested if you are sensitive to gluten like me. I ferment most of my wheat using sourdough starter but unfortunately, that doesn’t quite work the same in a gravy recipe! At least not in the one I grew up with.
Modern wheat flour is highly processed and sometimes even has additives. This is even true of conventional whole wheat flours. For this reason, I use einkorn recipes whenever possible. And even better if I can combine einkorn with sourdough, like in the sourdough biscuits I typically pair with this sausage gravy recipe.
I use Jovial brand all purpose einkorn flour, which I find at a great price through Thrive Market. There is a membership fee but it is worth it, especially since they are often running deals and sales. And in my experience they will work with you on your membership fee when renewal time comes! Try it out today and get 30% off your first order.
You can also find einkorn flour (or berries, if you prefer whole grains and grinding your own flour) from bulk stores like Azure Standard.
I’ve adapted many classic recipes into healthier versions, thanks to the versatility of einkorn flour. I use it in some of my favorite recipes like sourdough discard banana bread, einkorn cranberry shortbread cookies, and sourdough einkorn chocolate chip cookies.
Ingredients for easy sausage gravy
First things first: einkorn flour is the star of the show! This amazing ancient grain will give your gravy a rich, slightly nutty flavor.
Pick up some fresh pork sausage with no added preservatives or chemicals. I love finding local pastured sausage, because there’s just nothing like fresh ingredients from local farms. However, there are a few really good brands you can find at the grocery store. The ones most readily available in my area are either Swaggerty’s All-Natural, Jimmy Dean natural, or Aldi brand ground sausage. You don’t want to skimp and use a lean sausage for this recipe. The naturally-occurring fat in pork sausage is important for a flavorful, thick gravy.
Don’t forget milk! If you’re using regular milk from the store, I highly recommend using whole milk since it makes the creamiest gravy. Almond milk, coconut, or any other nut or seed milk just doesn’t produce the same result. I have used them in the past though. Just make sure they’re completely unsweetened, otherwise you’re in for a nasty surprise, haha.
Lastly, grab some salt and pepper. If you’re feeling fancy you can add a pinch of sage, but that’s completely optional.
You don’t need a long list of ingredients to make something truly special. In fact, when it comes to a delicious breakfast like buttery biscuits and gravy, I’ve found it’s quite the opposite. Simple is best.
How to make sausage gravy with einkorn flour
It’s time to cook! First, brown your sausage in a large skillet over medium heat. I prefer using a 12 or 14 inch cast iron skillet for this recipe, but stainless steel is great too. Break up the sausage as it cooks so you get lots of tasty bits.
Now, I’m aware there are different ways to making gravy happen. Most people add the flour next, right into the pan with to the cooked sausage. I prefer whisking it into the milk while it’s still cold. Pour 3 cups of milk into a medium mixing bowl, then add 1/3 cup einkorn flour, 1 teaspoon of salt, and 1/4 teaspoon of pepper. Whisk it all together until it’s somewhat smooth. If there are still a few lumps, don’t worry. They will even out in the cooking process.
Next, add the milk and flour mixture slowly, stirring the whole time over medium-high heat. Watch as your gravy gets thick and creamy. Keep stirring and let it bubble gently for a few minutes before removing from heat.
Taste and add additional salt and pepper if necessary. Serve it hot over homemade biscuits (or even toast using sourdough sandwich bread) for the best breakfast ever!
Tips for mastering sausage gravy with einkorn flour
- Use a slotted spatula for stirring sausage gravy in a skillet. The sausage doesn’t get stuck in the whisk and you’re able to scrape the bottom consistently while still moving the gravy around during cooking.
- It’s easier to thin gravy than to thicken it after you start cooking, so don’t skimp on the flour. Stir in a little more milk at the end if it seems too thick.
- It’s also easier to add more salt than it is to remove it. I think one teaspoon in this recipe is perfect, but if you want your gravy less salty you can start with less.
- Stir constantly while cooking. Seriously, don’t take your eyes or hands away. It’s only a few minutes, you can do it!
- Store leftover gravy in an airtight container in the fridge. Reheat on the stove over medium heat, stirring often.
Sausage Gravy with Einkorn Flour
Ingredients
- 1 pound ground breakfast sausage
- 3 cups milk
- 1/3 cup einkorn flour
- 1 tsp sea salt or to taste
- 1/2 tsp black pepper or to taste
Instructions
- Brown the sausage in a large skillet over medium heat. Break it up as much as possible so you get lots of tasty bits.
- Add milk, einkorn flour, salt, and pepper into medium mixing bowl. Whisk well until somewhat smooth. A few lumps left are fine, they will dissipate as the gravy cooks.
- Bring the same skillet you cooked the sausage in up to medium-high heat. Pour the gravy mixture over the sausage and stir constantly using a flat spatula, being sure to scrape the bottom of the pan often.
- Continue to cook and stir until the gravy begins to bubble and thickens to your liking. Remove from heat, and add additional salt and pepper if necessary.
Thanks for stopping by, friends! Be sure to rate this recipe 5 stars and leave a comment if you try it and love it!