Sausage Gravy with Oat Milk

This dairy free sausage gravy is made with oat milk and is perfect for Southern dishes like biscuits and gravy with oat milk.

This dairy free sausage gravy is made with oat milk. And, as long as you use a mild flavored oat milk, it tastes just like your classic southern sausage gravy.

Sausage gravy is usually served over biscuits for biscuits and gravy, which is a popular Southern breakfast.

I personally find it too heavy for breakfast, so I’ll have it for brunch or lunch.

You can use whatever sausage you want for this recipe, including beef and turkey. Also, if you don’t have sausages, you can use ground beef instead.

I actually usually make it with ground beef because I always have ground beef on hand and don’t really keep sausages around.

Is sausage gravy dairy free?

Usually, sausage gravy isn’t dairy free, since it’s typically made with milk or cream. However, water or a dairy free milk can be used isntead. This recipe uses oat milk.

What is the difference between country gravy and sausage gravy? 

Unlike country gravy, sausage gravy is made with fat from the meat to make a roux and actually contains meat. Country gravy, on the other hand, typically uses butter to make the roux and is meatless.

Choosing your Brand

I have tried a handful of oat milk brands and I can tell you, not all oat milks are created equal.

Some brands taste like oats and have the consistency of water. Other brands have a milder taste and are slightly reminiscent of milk. Oatly and Alpro are my two go-to brands.

When I visit New York, I really like Oatly, which I find to taste like regular milk and to be a little extra creamy. I’d assume this is true in Canada too.

In Israel, I only use the barista version of Oatly, which is still more watery than the regular Oatly in the States. I expect it is the same in Europe because that is where it is imported from.

For Israel and Europe, I find the Alpro oat milk indistinguishable from the Oatly Barista. However, the Alpro “Not Milk” oat milk I find to be almost identical to milk but a little sweeter – which I like.

WHAT IS A ROUX

A roux is equal parts flour and fat cooked together until it reaches a specific color.

It is used as a thickening agent for gravy, sauces, soups and stews and have been used in French cooking for hundreds of years to thicken sauce.

The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired color. 

A roux can be white and used for white sauce, blond for classic gravies, or brown, which is used in gumbo and jambalaya.

The lighter the roux, the more thickening power it has.

Once the roux is the desired color, liquids like stock are added.

BROWNING FLOUR

People often see instructions like “brown the flour” and avoid this step because they aren’t making brown gravy.

Browning flour means you’re cooking the flour. This removes the flour flavor so it won’t ruin the taste of your gravy.

WHY USE FLOUR TO THICKEN GRAVY

I use flour to thicken gravy because it gives the gravy that classic opaque, slightly pale look.

Many people don’t like using flour because if it isn’t cooked long enough, it can give a floury flavor to the gravy. Also, if not made properly, it can become clumpy.

The good news is, making a smooth creamy gravy is a snap if you turn it into a roux first.

Another benefit some people see with gravy made with flour is that it keeps better in the fridge. This means it can be made ahead of time or used for leftovers.

IS KOSHER Meat BETTER?

Kosher animals are kept in better conditions than non-kosher animals due to strict kosher health requirements of the animals.

Also, the salting process used as part of the process of making meat kosher is similar to dry brining, and therefore produces a better quality meat.

While I’ve only eaten kosher meat and so I cannot compare, I’ve been told by non-Jews who do not keep kosher that they’ve noticed that kosher meat is of superior quality to cook with.

HOW TO DEFROST Meat

IN THE FRIDGE

Defrosting meat in the fridge is the most highly recommended.

To do this, place the frozen meat in a pan and let it thaw. Oftentimes when meat thaws, it releases liquids that can leak onto your fridge, so the pan is really helpful.

Meat typically takes a full day to thaw. Once thawed, it can remain in the refrigerator for a day or two before cooking.

IN COLD WATER

Defrosting meat in water should take two to three hours.  

Submerge your sealed meat in a pot or bowl full of cold water.  Change out the water every 30 minutes or so. 

Do not use hot water because it can start cooking your meat.

Can you cook FROZEN meat?

According to the USDA, you can cook frozen meat.  It will take 50% longer to cook, but it’s an option. 

You should also cook it on a roasting rack or over vegetables so that the heat can circulate around the meat.

IS IT SAFE TO REFREEZE RAW meat?

According to the USDA, “food thawed in the refrigerator is safe to refreeze without cooking.”  However, you do lose quality when refreezing previously defrosted meat. 

Every time you defrost meat, it loses moisture as it thaws, which also leads to a loss in flavor.  To compensate for this, marinate the meat to add more flavor and juice.

The USDA also says not to “refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90°F.”

HOW TO STORE MEAT

Once cooled, place in an airtight container and refrigerate. Store for 3 to 4 days.

HOW TO FREEZE MEAT

Freeze leftovers within 3-4 days.  Place in an airtight container or resealable freezer bag. 

Freeze for up to 6 months.  After that, it is still safe to eat but the quality begins to degrade.

HOW TO REHEAT

Gravy will thicken as it cools. When you reheat it, add dairy free milk or water until it is smooth and reaches your desired consistency again.