Milk-free, Egg-free Smoked Sausage & Peppers w/ Gravy over Rice



I grew up eating this meal prepared by my mother.  And I have made it for years since I’ve been an adult and on my own.  Typically a jarred gravy was always used, but with our introduction to milk and egg allergies-jarred gravy is a no-no, as they often contain milk.  So, I’ve become quite skilled at making my own gravy.  And trust me, once you start making your own, you can’t go back to that jarred stuff.

This really is a great dinner on those nights when you get off work late, are dog-tired and have hungry people meeting you at the door yelling “what’s for dinner?”  Aaaaggghh…truly though, you can have this on the table in 30 minutes.  I promise.  I loooove smoked sausage.  I always have.  I can remember as a child my mom serving me smoked sausage that she would prepare for my grandmother’s breakfast, sometimes.  Usually bacon, scrapple or pork sausage patties or links was our breakfast meat.  But, every now and then I’d get smoked sausage.  That’s when I fell in love with it.   Mmmmhh…the nostalgia!

It’s versatile.  You can use whichever type of peppers you like, you could add mushrooms or other veggies too I suppose.  I keep it basic and my recipe is pretty simple, however the taste is anything but.  ( I know I shouldn’t end a sentence with “but”.  C’mon people, work with me!…you get what I’m trying to convey)  I really hope you give this a try sometime.


Milk-free, Egg-free Smoked Sausage w/ Peppers and Gravy over Rice – makes 4 servings



  • 1 package of smoked sausage ( Read those ingredients labels and use whichever brand is safe for you!! Sausage can be tricky, so be careful)
  • 1 green pepper
  • 1/2 onion
  • 4 cups Chicken Broth/Beef broth/or Veggie broth (Kitchen Basics brand for us )
  • 3/4 cup of flour
  • bit of water to make a slurry with the flour
  • salt and pepper to taste
  • cooked white rice ( I make 2 cups(dried)  for our family of 3)  


Here we go….

Thinly slice the peppers, and onion.  Cut the sausage into 1/2 cm slices.  They’ll look like little casino chips. You could make the slices thicker if you’d like, but I prefer thin slices. Brown the sausage on both sides in a skillet over medium heat.  Be careful not to burn them.  Remove from the skillet using a slotted spoon. Leave the grease that has come from the sausage.  You are going to use this for your veggies.  Next, toss in the (veggies) peppers and onions and sauté.  Don’t overcook these, leave a little bite to them.  Remove from pan and set aside with the sausage.

Now, you’re gonna make the gravy.  Turning your skillet on a medium-high heat, pour in the broth (I prefer Chicken).  I use 4 cups because we like a lot of gravy, but you could use less.  Scrape up those brown bits on the bottom of the pan.  Bring this up to a boil.  Once boiling, make the slurry of flour and water.  You should add just enough water to thin the flour to the consistency of whole milk.  Pour this into the broth slowly, whisking as you pour.  The key to gravy with no lumps is to add your slurry very slowly and whisk continuously as you’re pouring.  If your gravy is too thin add a bit more slurry, if it’s too thick add a bit of water.  I’ll admit, it takes practice to get gravy-making down to a science, but once you get it you’ll be so proud of yourself.  And fret not…if your gravy has lumps just pour it through a strainer.

Now, turn your gravy down to a medium heat and just cook it for a few minutes.  You want to make sure to get that uncooked flour taste out, so you gotta let the gravy cook.  And be sure to whisk while this is going on so that your gravy does not stick to the bottom of the pan and burn.  Maybe 5 minutes or so.  Season with salt and pepper.  Once your gravy is ready, add your sausage, peppers and onions back to the pan.  And that’s it.  Serve over hot cooked rice.  I always use Jasmine rice.  But, I bet brown rice would be tasty.





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