SAUSAGE GRAVY
Slather biscuits in Ree Drummond's comforting, top-rated Sausage Gravy recipe from The Pioneer Woman on Food Network.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 12 servings
Number Of Ingredients 6
Steps:
- With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
- Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.
- Spoon the sausage gravy over warm biscuits and serve immediately!
SAUSAGE GRAVY
Grandma's own! Adjust the milk to the thickness you like. Works with bacon, too. Serve hot over freshly baked biscuits!
Provided by Denyse
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Pork Gravy
Time 30m
Yield 12
Number Of Ingredients 3
Steps:
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove sausage, drain and set aside.
- Pour off most of the fat from the pan, leaving about 2 to 3 tablespoons. Return pan to medium-low heat and add flour. Using a whisk, stir vigorously until roux forms, scraping bottom of pan. Reduce heat to low and let roux cook at least 5 minutes, stirring occasionally. Grandma always "burned" hers a little on purpose.
- Add milk in a stream, whisking the whole time. After adding about 2 1/2 cups, turn heat to medium and continue cooking, stirring constantly. Bring gravy to a boil and cook to desired thickness. Add more milk if a thinner gravy is desired. You may also add some of the cooked and crumbled sausage to the gravy.
Nutrition Facts : Calories 195.4 calories, Carbohydrate 4.7 g, Cholesterol 30.6 mg, Fat 16.5 g, Fiber 0.1 g, Protein 6.6 g, SaturatedFat 6.2 g, Sodium 277.4 mg, Sugar 2.9 g
AWESOME SAUSAGE GRAVY
Steps:
- Cook sausage in a large skillet, stirring and breaking up into small crumbles. I prefer the "Seriously Bold" version of a popular brand, but choose your sausage according to your taste, as this will create the character of your sausage gravy. Remove sausage to a stack of paper towels on a large plate, retaining the sausage grease in the skillet. Add butter to skillet until melted, then stir in flour until blended to create a roux. Gradually add milk, 1/2 cup to 3/4 cup at a time, allowing the mixture to thicken and bubble before adding the next round of milk. Repeat until you have one cup of milk remaining. Once the mixture is thick again, season with salt, ground pepper, and cayenne pepper. I use 1/2 teaspoon of salt, 1 tablespoon of pepper, and 1/4 teaspoon of cayenne pepper, but season to your taste. Continue to stir until it thickens, then add maple syrup and sausage and continue stirring in the rest of the milk. Once it is thick and bubbling, reduce heat to a low simmer and cook for 30-40 minutes, stirring slowly throughout. You can add a bit more milk if it thickens too much. Serve over hot split biscuits.
BLACK PEPPER BISCUITS AND SAUSAGE GRAVY
Provided by Trisha Yearwood
Categories main-dish
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- For the biscuits: Preheat the oven to 450 degrees F.
- In a large bowl, sift together the flour, baking powder, salt and baking soda. With your fingers, work the butter into the flour until the mixture resembles large crumbs. Mix in the buttermilk, stirring just until a dough forms.
- Turn the dough out onto a lightly floured work surface and pat into a 1-inch-thick disk. Cut out 10 to 12 biscuits using a 2 1/2-inch cutter or a glass of equal size. Reuse the scraps.
- Arrange the biscuits on a parchment-lined baking sheet. Brush the tops with heavy cream and sprinkle with black pepper. Bake until golden brown and cooked through, 10 to 12 minutes.
- For the gravy: Heat a large skillet over medium heat. Add the sausage and cook until browned, breaking it up into small pieces, 10 to 12 minutes. Transfer the sausage to a bowl using a slotted spoon.
- Add the butter and flour to the skillet and cook, stirring, for about 1 minute. Pour in the milk, bring to a simmer, and cook until thickened, stirring and scraping the bottom of skillet constantly, about 5 minutes. Season with salt and pepper. Add the reserved sausage and mix until fully combined.
AWESOME SAUSAGE GRAVY
I've been fiddling around trying to make a perfect sausage gravy for years and I think I finally hit on it with this one. My spices and seasonings are never actually "measured," so play around with them until it suits you! Just a disclaimer: this gravy is NOT for the health conscious! I use fat-free milk to kind of counteract the creams and sausage, but this definitely isn't a "diet-friendly" food!
Provided by ameliebella
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown and crumble sausage until its crispy. I like to burn mine just a little. Don't worry, it re-hydrates when you add the milk and creams.
- While browning, mix 1 1/2 cup milk with the cornstarch. Add in the softened sour cream and mix thoroughly. Combine the remaining milk and heavy cream.
- Once sausage is browned (don't drain off all of the fat, leave at least a few teaspoons), reduce heat to medium-low and pour in the milk/cornstarch/sour cream mixture. Stir constantly until it just begins to thicken. Add spices.
- Once the mixture has begun to thicken, add the milk and cream and increase temperature to medium high, stirring constantly, until it begins to bubble. Once it has started bubbling, reduce again to medium low. It needs a lot of attention, so keep stirring until it has reached your desired consistency. Make sure you keep tasting it too! Add more salt and pepper as needed.
- Serve over hot biscuits or grits or eggs or whatever you like your sausage gravy on!
Nutrition Facts : Calories 517.4, Fat 39.6, SaturatedFat 16.3, Cholesterol 127, Sodium 1114.2, Carbohydrate 14.2, Fiber 0.2, Sugar 7.8, Protein 24.9
SAUSAGE AND GRAVY
This is how my momma made it and this is one of my favorite things to have for breakfast. There are two main ways to eat sausage and gravy: 1. You either pour the gravy over split biscuits, or 2. Tear your biscuit into pieces and mix into the gravy. This recipe is for the latter method because this makes a thinner gravy.
Provided by Queen Dana
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In a large deep skillet (preferably cast iron) over medium heat break up and brown the sausage.
- Turn the heat down very low.
- Add flour and stir well to ensure that flour soaks up all of the grease.
- Stir in milk a little at a time until creamy.
- Salt and pepper to taste.
Nutrition Facts : Calories 445.8, Fat 32.8, SaturatedFat 11.6, Cholesterol 91.3, Sodium 755.8, Carbohydrate 15.1, Fiber 0.4, Protein 21
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