The addition of spinach to this diner classic makes it lighter and far less indulgent. This recipe also includes gluten- and dairy-free alternatives so that you can enjoy sausage gravy even if on a restricted diet. I made it with almond milk, but you can use the nut milk of your choice. Serve it over a biscuit, toasted artisan bread or a bed of roasted potatoes. Feel free to top it with a fried or poached egg.
Course Breakfast, Main Course
Cook Time 20minutes
Total Time 20minutes
pinchred pepper flakesoptional
1poundbaby spinach, stemmed and roughly choppedor 1 10-ounce bag frozen
3tablespoonsall-purpose flouror tapioca flour
1 1/2cupsmilk, whole or skimor unsweetened nut milk
1/8teaspoonfreshly ground black pepper
Heat a skillet over medium heat. Add the pork sausage and the red pepper flakes (if using) and cook, while breaking up the sausage into crumbles, until it loses the pink color, 4-5 minutes.
Add the spinach and stir until it wilts. Then let it steam for about 2 minutes to release some of the moisture. Add the flour and stir for about 2 minutes to cook off the raw taste of the flour.
Add the milk and stir, scraping the bottom of the pan to incorporate the flour. Bring the mixture to a low simmer for 10 minutes, stirring now and then.
Add the nutmeg, salt and pepper and taste for seasoning. Keep warm over low heat until ready to serve.
Pork sausages tend to be salty but seasonings can vary. Proceed with caution when adjusting the levels of salt to your taste.