This gluten free country fried sausage with a chanterelle mushroom gravy will take you back to the days before you were gluten free.
Step 1: Prepare the Wash.
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.
Step 2: Prepare the Coating
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 1 teaspoon Italian seasoning, 1/2 teaspoon black pepper, and 1/2 teaspoon ground pink Himalayan sea salt.
Step 3: Preheat Gluten Free Deep Fryer to 325 Degrees
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 for oil.
Step 4: Flatten the Sausage
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 in, press the bulk sausage so it is about 3/4 of an inch thick and not to wide or long so that it won't fit in the fryer basket.
Step 5: Soak the Sausage in the Wash
For 10-15 minutes soak the sausage in the wash. Every five minutes carefully flip the sausage.
Step 6: Put the Gluten Free Flour Coating on the Sausage
Remove the sausage from the wash and dredge the sausage in the flour, flip it and coat the sides as well.
Step 7: Put the Coated Sausage Back in the Wash
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 mixture.
Step 8: Put the Sausage in the Deep Fryer
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 a heavy duty pot with 3 inches of oil preheated to 325 degrees.
Step 9: Prepare the Ingredients for the Gravy
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.
Step 10: Preheat Heavy Skillet
Add 3 tablespoons of butter to a sauce pan. Heat over medium high heat.
Step 11: Saute Mushrooms and Onions
Saute mushrooms and onions for 2 minutes, add garlic and saute for one more minute.
Step 12: Start the Roux
Add 3 Tablespoon of gluten free oat flour or gluten free all purpose flour.
Turn heat down to medium low. Cook for about 3 minutes stirring well.
Step 13: Whisk in Heavy Cream and Milk
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 thick when finished.
Step 14: Serve
Top the country fried sausage with gravy and enjoy
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