This is a great, shelf stable mix to take with you when you are camping or to keep on hand for lazy days when you don’t really want to spend a lot of time mixing and measuring. Using simple ingredients, like dehydrated ground beef or soy crumbles, dried milk or dairy free powder, oil or shortening, and our amazing Gluten Free seasoned flour, with a few other seasonings, gives you the taste and texture of perfect sausage gravy in a convenient mix. This recipe makes 4 cups of dry mix, which will constitute into around 1/2 – 3/4 gallon total of sausage gravy.

1 c dry milk powder or dairy free substitute (we used Vance’s darifree)
1 c butter, palm oil, or shortening (shortening keeps best at room temperature)
1 c Better Batter Gluten Free Seasoned Flour
2 tsp salt
1/2 tsp white pepper
1-3 tsp brown sugar (to taste)
1 tsp dried ground sage
1 tsp dried ground thyme
1 pound of ground meat (you may use any type. we prefer beef) browned and dehydrated, OR equivalent amount of soy crumbles, if preferred.

In a mixing bowl, combine first eight ingredients, blending well until crumbly. Stir in dried, dehydrated beef or soy crumbles, and stir well to combine. Store in an airtight container.

To reconstitute:

For each serving use 1/2 c Instant Sausage Gravy and 1 c water. You may use boiling water or cold water. Heat gravy, stirring, until mixture comes to a boil and thickens and meat reconstitutes, about 10-20 minutes depending on the method of cooking and heat used.

Variation: use coffee instead of water for ‘redeye’ gravy.