Easy Pork Sausage Gluten Free Recipes

EASY PORK SAUSAGE (GLUTEN FREE)

Easy Pork Sausage (Gluten Free) image

Many breakfast sausages have wheat flour or bread crumbs as a binder. These are easy to make and are guaranteed Gluten Free. If you want patties add the egg and rice flour. If you want just fried up pork sausage hamburger, leave out the egg and rice flour.

Provided by All about pies in W

Categories Breakfast

Time 20m

Yield 6-8 patties

Number Of Ingredients 10

Ingredients

1 lb ground lean pork
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sage
1/8 teaspoon ginger powder
1/4 teaspoon nutmeg
1/4 teaspoon thyme
1/4 teaspoon hot red pepper (optional)
1 egg
1 tablespoon rice flour

Steps:

Mix altogether and form into patties.
Fry in frying pan until done.

Nutrition Facts : Calories 218.2, Fat 16.9, SaturatedFat 6.2, Cholesterol 89.7, Sodium 441.7, Carbohydrate 1.6, Fiber 0.1, Sugar 0.1, Protein 13.9

GLUTEN-FREE SAUSAGE STUFFING

Gluten-Free Sausage Stuffing image

Calling all gluten-free friends, the Thanksgiving stuffing of your dreams has arrived. Our Gluten-Free Sausage Stuffing is loaded with sausage, Gruyère cheese, veggies and fresh herbs to be flavor-packed and unforgettable! This gluten-free stuffing is so good, even gluten enthusiasts will enjoy it; talk about a win-win scenario. Whether you're preparing the whole Thanksgiving feast or on the hook to bring a side, our gluten-free stuffing made from scratch is a must. Pro tip: Get seconds while you can; this dish will go fast!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h20m

Yield 12

Number Of Ingredients 12

Ingredients

2 eggs
2 tablespoons butter
1 lb bulk pork sausage
1 cup chopped yellow onions
1/2 cup chopped celery
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup Progresso™ Chicken Broth (from 32-oz carton)
1 loaf (18 oz) soft gluten-free bread, cubed (9 cups)
1 cup shredded Gruyère cheese (4 oz)
1 teaspoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves

Steps:

Heat oven to 325°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In medium bowl, beat eggs. In 5-quart Dutch oven, melt butter over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink. Remove from heat; cool 5 minutes. Using slotted spoon, transfer cooked sausage to bowl with eggs; turn to coat. Reserve Dutch oven with drippings.
Add onions, celery, salt and pepper to drippings in Dutch oven; cook over medium-high heat 4 to 6 minutes, stirring occasionally, until tender. Stir in broth; heat to simmering, stirring constantly. Remove Dutch oven from heat. Cool 5 minutes.
Stir sausage mixture and bread cubes into mixture in Dutch oven. Gently toss until bread cubes are evenly coated. Stir in 1/2 cup of the cheese.
Spoon stuffing into baking dish; top with remaining 1/2 cup cheese. Cover with foil; bake 20 minutes. Uncover and bake 12 to 15 minutes longer or until stuffing is brown and hot in center (at least 165°F). Top with sage and thyme.

Nutrition Facts : Calories 250, Carbohydrate 23 g, Cholesterol 60 mg, Fat 1, Fiber 1 g, Protein 9 g, SaturatedFat 5 g, ServingSize About 3/4 Cup, Sodium 570 mg, Sugar 4 g, TransFat 0 g

GLUTEN-FREE SAUSAGE GRAVY

Gluten-Free Sausage Gravy image

We love biscuits and gravy, but I'm gluten-free now, so we used Bob's Red Mill® all-purpose gluten-free flour in the gravy and used his biscuit flour for the biscuits.

Provided by LibbyEllen

Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Pork Gravy

Time 35m

Yield 16

Number Of Ingredients 7

Ingredients

1 pound bulk pork sausage
1 cup unsalted butter
10 tablespoons gluten-free all purpose baking flour
1 teaspoon salt
60 grinds black pepper, divided
6 cups milk, divided
1 pinch salt to taste

Steps:

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to low.
Stir butter into cooked sausage until melted; whisk in flour. Cook, whisking constantly, until mixture is the color of peanut butter, 5 to 10 minutes. Season with 1 teaspoon salt and 30 grinds of black pepper.
Increase heat to medium and pour in 3 cups milk. Bring to a simmer, stirring constantly. Stir in remaining 3 cups milk, 1/4 cup at time, allowing mixture to return to a simmer after each addition, 10 to 15 minutes. Continue cooking and stirring until desired thickness is reached, 5 to 10 minutes. Season with 30 grinds of black pepper and salt to taste.

Nutrition Facts : Calories 246.9 calories, Carbohydrate 10.8 g, Cholesterol 54.1 mg, Fat 19.7 g, Fiber 1.5 g, Protein 7.9 g, SaturatedFat 10.6 g, Sodium 448.9 mg, Sugar 4.5 g

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