1 lb. Breakfast Sausage
6 T butter or other fat (I used coconut oil, but if you can drain off 6 T fat from the sausage, that works, too.)
1/3 c plus 1-2 T rice flour (the first time, I used rice baby cereal. Next time, I will try quinoa flour)
4 c milk of your choice (almond milk works, or I used raw goat's milk)
Salt & pepper to taste
6 T butter or other fat (I used coconut oil, but if you can drain off 6 T fat from the sausage, that works, too.)
1/3 c plus 1-2 T rice flour (the first time, I used rice baby cereal. Next time, I will try quinoa flour)
4 c milk of your choice (almond milk works, or I used raw goat's milk)
Salt & pepper to taste
Brown sausage, making sure it's broken up & cooked all the way through.
Remove sausage from pan & put the 6 T fat in the pan. Once it is heated & liquid, add the flour to create a rue. Once smooth & bubbly, tu Rd n to medium low & add the milk a few T at a time, making sure to not create lumps with the flour. Once all the flour is added, heat to bubbling & stir one minute. Add sausage back in & serve over gluten free toast or biscuits.
Remove sausage from pan & put the 6 T fat in the pan. Once it is heated & liquid, add the flour to create a rue. Once smooth & bubbly, tu Rd n to medium low & add the milk a few T at a time, making sure to not create lumps with the flour. Once all the flour is added, heat to bubbling & stir one minute. Add sausage back in & serve over gluten free toast or biscuits.
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