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This gluten free country fried sausage with a chanterelle mushroom gravy will take you back to the days before you were gluten free.
Mix 1 egg yolk with 1/2 cup of heavy cream. Add 1/2 teaspoon of black pepper and 1/2 teaspoon ground pink Himalayan sea salt.
In a large flat bottomed bowl, add 1/2 cup of gluten free oat flour or gluten free all purpose flour. Add 1/2 cup of gluten free oats. Add ...
If you don't have a deep fryer, you can use a heavy pot with 3 inches of oil. Heat to 325 degrees using a thermometer that is safe ...
Use 6-10 ounces of bulk Mild-Hot Italian Sausage, your choice. I was very hungry and went with 10 ounces Using wax paper or the butcher paper it came ...
For 10-15 minutes soak the sausage in the wash. Every five minutes carefully flip the sausage.
Remove the sausage from the wash and dredge the sausage in the flour, flip it and coat the sides as well.
Wash both sides of the coated sausage again. This will make it the crust thick and nice and crispy. Then put the re-washed sausage back in the flour ...
With the basket in the fryer, put the coated sausage in the deep fryer. Set a timer for 8 minutes. If you don't have a deep fryer use ...
Chop 1/2 an onion, 1/4 cup chanterelle mushrooms (you can use other mushrooms in you can't locate chanterelles) and one large clove of garlic.
Add 3 tablespoons of butter to a sauce pan. Heat over medium high heat.
Saute mushrooms and onions for 2 minutes, add garlic and saute for one more minute.
Add 3 Tablespoon of gluten free oat flour or gluten free all purpose flour. Stir well. Turn heat down to medium low. Cook for about 3 minutes stirring ...
Whisk in 1/2 cup heavy cream and 3/4 cup of milk, pouring slowly. Cook on medium low for about 5 minutes while stirring occasional. The gravy will be ...
Top the country fried sausage with gravy and enjoy
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