BISCUITS AND SAUSAGE GRAVY
This is an old Southern biscuits and gravy recipe that I've adapted. Homemade sausage gravy is a classic, hearty breakfast that takes you on a trip to the South every time it's served. -Sue Baker, Jonesboro, Arkansas
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small skillet, cook sausage over medium heat until no longer pink, 3-5 minutes, breaking into crumbles; drain. Add butter and heat until melted. Add the flour, salt and pepper; cook and stir until blended. Gradually add the milk, stirring constantly. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with biscuits.
Nutrition Facts : Calories 337 calories, Fat 27g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 718mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 10g protein.
BEST SAUSAGE GRAVY AND BISCUITS
For the best sausage gravy with biscuits, try this recipe at home and you won't even have to wait to order them at a restaurant. Creamy, meaty, and savory... each bite is nice and salty with a slight kick of spice from the hot sauce.
Provided by NicoleMcmom
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat sausage in a large skillet over medium-high heat. Cook, crumbling with a spoon and stirring often, until browned and cooked through, 5 to 7 minutes.
- Add butter to skillet and melt. Sprinkle flour evenly over skillet and stir for 1 minute. Whisk in 2 1/2 cups milk and scrape up any bits off the bottom of the skillet. Bring mixture to a simmer.
- Reduce heat to low and cook, stirring often, until thickened, about 10 minutes. If mixture becomes too thick, thin slightly by adding more milk or water. Season with hot sauce, pepper, and salt; cook for 1 more minute.
- Serve immediately over hot biscuits.
Nutrition Facts : Calories 483 calories, Carbohydrate 34.1 g, Cholesterol 62.1 mg, Fat 30.6 g, Fiber 0.9 g, Protein 17.4 g, SaturatedFat 10.6 g, Sodium 1418.6 mg, Sugar 6.6 g
SAUSAGE BISCUITS AND GRAVY
Often imitated, never duplicated. Just make sure that after you make this for breakfast, you have a window of opportunity to go back to bed, because you won't be able to do much after consuming this. Cast-iron skillet is preferred. I prefer the taste that the maple sausage lends to the dish, however you could easily substitute regular or sage sausage in lieu of the maple. Single ladies, sit back and wait for proposals of marriage!
Provided by chrisser27
Categories Breakfast and Brunch Meat and Seafood Sausage
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange biscuits about 1 1/2 inches apart on a baking sheet.
- Bake in the preheated oven until golden brown, 13 to 17 minutes. Slice cooked biscuits in half crosswise and keep warm.
- While biscuits are baking, crumble sausage into a large skillet over medium heat; cook, breaking meat apart, until no longer pink inside, about 10 minutes. Sprinkle sausage and pan drippings with flour and cook and stir until sausage is coated, about 1 more minute. Reduce heat to medium-low.
- Pour evaporated milk into sausage mixture, followed by milk; stir until thoroughly combined. Bring to a simmer, stirring constantly, and cook until gravy is your desired thickness, 3 to 5 minutes. Season with salt and ground black pepper. Stir butter into gravy until melted. Stir in more flour if gravy isn't thick enough.
- Place biscuits with cut sides up on serving plates; top with sausage gravy.
Nutrition Facts : Calories 947 calories, Carbohydrate 66.1 g, Cholesterol 128.5 mg, Fat 59.8 g, Fiber 0.2 g, Protein 38.4 g, SaturatedFat 21.3 g, Sodium 3110.9 mg, Sugar 19.6 g
BISCUITS AND RICH SAUSAGE GRAVY
Wondering what to make for Mother's Day that's comforting, delicious, and good to eat at any time of day? This version of the classic Biscuits and Gravy is kicked up a notch with the addition of portabella mushrooms and swiss cheese.
Provided by evelynathens
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Melt 1 tablespoon butter in a large skillet over medium-high heat, and brown sausage and mushrooms, breaking up sausage, about 6-8 minutes. Remove sausage and mushrooms with a slotted spoon and set aside, leaving the drippings in the skillet. (you should have about 2 tablespoons of drippings in the skillet, discard any more than that. If you haven't got enough, supplement with a little added butter).
- Reduce heat to medium-low. Add onion and saute for 1-2 minutes, until translucent. Sprinkle over flour and whisk constantly until mixture begins to turn golden brown.
- Combine half and half with milk and worcestershire sauce. Gradually whisk milk mixture into skillet; when the mixture has thickened and is just starting to bubble, return the sausage and mushrooms to skillet. Add garlic and season to taste with salt and pepper (adjust to suit your own taste, but remember you'll be adding the swiss cheese shortly). Reduce heat and simmer, covered, for about 15 minutes. Remove from heat and whisk in swiss cheese, until cheese has melted into sauce. (if your gravy is too thick, thin by whisking in a little more half and half or milk).
- Meanwhile, bake refrigerated biscuits according to instructions.
- To serve: Place 2 biscuits per person on a plate. Smother with rich sausage gravy. Sprinkle generously with parsley. Dig in!
- Enjoy with family!
More about "biscuits and rich sausage gravy recipes"
BISCUITS AND SAUSAGE GRAVY - THE SEASONED MOM
From theseasonedmom.com
5/5 (2)Total Time 30 minsCategory Breakfast, Brunch, DinnerCalories 310 per serving
- Preheat the oven to 425° F. Spray an 8-inch or 9-inch round pan with a light coat of cooking spray and set aside.
- Cook the sausage in a large skillet over medium heat, breaking up the meat with a wooden spoon. When the sausage is no longer pink, use a slotted spoon to remove the cooked sausage to a plate lined with paper towels (leave the drippings in the skillet). You should have about ¼ cup of drippings. If you sausage is leaner, you may need to add butter to the skillet to equal ¼ cup of fat.
THE BEST BISCUITS AND GRAVY RECIPE - TASTES BETTER FROM …
From tastesbetterfromscratch.com
5/5 (258)Calories 388 per servingCategory Breakfast
- Brown sausage in a large saucepan. Use a paper towel to blot out most of the grease from the pan.
- Add flour, butter, and half & half. Cook on medium-low, stirring often, for several minutes until thickened.
HOMEMADE COUNTRY SAUSAGE GRAVY {BISCUITS AND GRAVY}
From selfproclaimedfoodie.com
HOMEMADE BISCUITS AND SAUSAGE GRAVY RECIPE - TASTE …
From tasteandtellblog.com
SAUSAGE GRAVY (PERFECT FOR BISCUITS AND GRAVY) - THE …
From thechunkychef.com
BISCUITS AND GRAVY RECIPE - SIMPLY RECIPES
From simplyrecipes.com
THE BEST SAUSAGE GRAVY & BISCUITS RECIPE | SOUTHERN …
From southernfatty.com
SAUSAGE GRAVY - WITH BISQUICK BISCUITS - 15-MINUTE PREP!
From showmetheyummy.com
BEST SAUSAGE GRAVY RECIPE - SOULFULLY MADE
From soulfullymade.com
SAUSAGE GRAVY AND BISCUITS - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
BISCUITS AND GRAVY (EASY RECIPE WITH STEP-BY-STEP PHOTOS)
From favfamilyrecipes.com
BISCUITS AND SAUSAGE GRAVY - SOUTHERN BYTES
From southern-bytes.com
NEWMEXICONOMAD ON TWITTER: "GOOD MORNING! HATCH GREEN CHILE …
From twitter.com
14 REGIONAL GRAVY STYLES YOU'LL FIND ACROSS THE U.S.
From thedailymeal.com
EASY BISCUITS AND GRAVY RECIPE | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
HOMEMADE BISCUITS AND GRAVY RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
BISCUITS AND SAUSAGE GRAVY - COOKING CLASSY
From cookingclassy.com
HOW TO MAKE EASY BISCUITS AND GRAVY - ALLRECIPES
From allrecipes.com
SAUSAGE GRAVY AND BISCUITS RECIPE - SOUTHERN LIVING
From southernliving.com
MIRANDA LAMBERT JOKES HER MOM’S MARRIAGE MEATLOAF 'WORKED FOR …
From people.com
BISCUITS AND SAUSAGE GRAVY - THIS MOMS MENU
From thismomsmenu.com
#60-minutes-or-less #time-to-make #course #preparation #side-dishes #dietary #low-calorie #low-carb #low-in-something
You'll also love