A delicious gluten-free sausage gravy starts with a well-made, homemade broth. Source raw beef bones from your local butcher and take a little time to make this hearty gravy. You can almost taste the love and effort that goes into it. We also picked off all the fat in the ‘cooling phase,’ making it a really healthy broth, too, should you choose to drink it (as opposed to reducing it and making a gravy like we have done). The best part is that this gravy is gluten-free thanks to the use of ground arrowroot used in the thickening. Serve generously over gluten-free pork sausages and you have yourself a winner-dinner!
The secret is in browning the bones as dark as possible (without burning them) and also getting as much color as you can on the vegetables – all of which add to the color of the gravy.
The red wine adds a lovely depth of flavor (all the alcohol is cooked out), but the inclusion of it is entirely optional.
*for those of you who don’t want to make the bone broth (I get it!) you can buy it online. Here is the brand we buy, it has the best flavor by far!
Gluten-Free Sausage Gravy
- Large bag of fresh beef bones
- 2 Tbsp olive oil –we use this brand because it does not have fillers, just pure olive oil
- 1 onion, peeled and chopped
- 1 stick celery, cut into small chunks
- 2 cloves garlic, peeled and sliced
- 9 oz mushrooms, roughly chopped
- 1 Tbsp olive oil
- 2 onions, peeled and sliced
- ¼ cup red wine — we buy our wine here because it is organic, biodynamic, and tested for low sugar!
- 1 Tbsp arrowroot powder — where to find
- Handful thyme sprigs
- 2 rosemary sprigs
- Preheat the oven to 430°F.
- Arrange the bones out on a large oven tray and cook in the oven for 45 minutes, turning the bones after 30 minutes. Remove the tray once the bones are dark golden on all sides.
- In the meantime, heat the olive oil in a large pan and caramelize the chopped onion, celery, garlic, and mushrooms over high heat.
- Add the bones and the rendered fat from the tray into a large stockpot. Scrape the tray of all the lovely charred bits into the stock pot and tip in all the caramelized vegetables. Add 175 oz (5 liters) of cold water to the pot and bring to the boil, skimming off foamy impurities. Place a lid on the pot and reduce to a low simmer for 1 hour.
- Remove the pan from the heat and strain the stock into a large clean pan. Allow to stand until sufficiently cooled, then cover with cling film and place in the fridge overnight. The next morning, it will be easier to pick off the thick layer of fat that sits on the surface.
- You will notice the broth is quite gelatinized when chilled. Tip the mass into a large pot and reduce over moderate-high heat to 20 fl oz. This can take a long time, so keep the lid off and check on it regularly.
- For part two (which is the finishing of the sauce and should be started once the broth has reduced): Heat the olive oil in a pan and cook the sliced onions until softened and caramelized.
- Add the red wine to deglaze the pan and cook until all moisture has evaporated. Sprinkle over the arrowroot powder and stir well to coat the mixture.
- Add the reduced, warm stock to the pan and add the thyme and rosemary.
- Cook until the sauce has reduced and coats the back of a spoon.
- Discard the herbs and serve the onion gravy over pork sausages.
- Enjoy your Gluten-Free Sausage Gravy over any kind of meat, smashed potatoes, anything your heart desires!
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