Kittencals Sausage Sawmill Gravy With Biscuits Recipes

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KITTENCAL'S SAUSAGE SAWMILL GRAVY (WITH BISCUITS)

Comfort food at it's best, this is a family favorite that goes back years! --- Jimmy Dean has a wonderful bulk sausage roll that will work great for this recipe, you may adjust the pepper flakes to suit heat level, my family likes extreme heat so I use 2 heaping teaspoons or you may use spicy sausage meat --- serve this over biscuits, I also like to serve it over mashed potatoes or fries :)

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10



Kittencal's Sausage Sawmill Gravy (With Biscuits) image

Steps:

  • Cook the sausage meat with onion (if using) in a large skillet over medium heat until sausage meat no longer pink; drain fat.
  • Add in crushed red pepper flakes and cook stirring until the meat is lightly browned (about 12-15 minutes, the meat must be browned).
  • Stir in 1/4 cup plus 2 teaspoon flour into the skillet and mix until dissolved with the meat (about 2 minutes).
  • Add in the cream and Worcestershire sauce; cook over medium-low heat until thickened and bubbly (about 5 minutes).
  • Add in salt and ground black pepper.
  • Serve over biscuits.

1/2-3/4 lb bulk pork sausage (can use sausages with casings removed, or turkey sausages)
1 medium onion, chopped (optional)
1 pinch crushed red pepper flakes (or to taste, adjust to suit heat level)
1/4 cup all-purpose flour, plus
2 teaspoons all-purpose flour (for a thicker gravy increase slightly)
2 cups half-and-half cream or 2 cups milk
1 -2 teaspoon Worcestershire sauce
1/2 teaspoon seasoning salt (or to taste) or 1/2 teaspoon white salt (or to taste)
1/2 teaspoon fresh ground black pepper (or to taste)
8 prepared biscuits (optional)

SOUTHERN-STYLE SAWMILL SAUSAGE GRAVY

A rich and flavorful Southern-style sawmill gravy with Jimmy Dean® sausage. Serve hot over split biscuits.

Provided by Jessica Lawson

Time 15m

Yield 16

Number Of Ingredients 9



Southern-Style Sawmill Sausage Gravy image

Steps:

  • Add sausage to a large skillet or heavy-bottomed pot over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked and starting to crisp, 5 to 7 minutes.
  • Add butter, onion powder, and garlic powder; stir until butter is melted.
  • Sprinkle flour over sausage and butter and stir until combined. Reduce heat slightly and cook until thick, 1 to 2 minutes.
  • Pour in chicken stock, scraping up any browned bits from the bottom of the pan. Simmer until stock is absorbed and mixture is thickened, 1 to 2 minutes. Stir in milk until gravy is hot and bubbly.
  • Season to taste with salt and lots of freshly cracked pepper. If gravy becomes too thick, thin out with more milk.

Nutrition Facts : Calories 60.3 calories, Carbohydrate 5.5 g, Cholesterol 9.5 mg, Fat 3.3 g, Fiber 0.1 g, Protein 2.2 g, SaturatedFat 1.9 g, Sodium 97.7 mg, Sugar 2.5 g

1 (16 ounce) package Jimmy Dean® Premium Pork Regular Sausage
2 tablespoons unsalted butter
¼ teaspoon onion powder
⅛ teaspoon garlic powder
½ cup all-purpose flour
1 cup chicken stock
3 ½ cups whole milk, or more as needed
salt and freshly cracked pepper to taste
2 dashes hot pepper sauce

KITTENCAL'S CABBAGE ROLLS WITH TOMATO SAUCE

This is my own recipe that I have made for over 25 years, I have made these for weddings, socials and large get togethers and everyone loves them --- I have two large cabbage listed as you will need extra cabbage leaves to line the bottom and top of the pan to prevent the rolls from over browning which may happen during the long cooking time --- cooked rice will also be fine for this and if you like lots of rice you may increase amount --- make certain that the heads of cabbage are frozen then completely thawed before starting this recipe, this will allow for easy removal of the leaves, allow the frozen cabbage heads thaw at room temperature overnight in bowls --- to save some time I most always remove the cabbage leaves a day ahead and refrigerate in a bowl and you may even prepare the ground beef mixture a day ahead so the following day just mix the sauce roll and cook --- for these cabbage rolls I do not precook the ground beef it will cook thoroughly in the oven --- I have listed the sauerkraut as optional if you are a sauerkraut-lover then add it in I most always do it really adds extra flavor to the cabbage and you may use more than 1/2 cup if desired --- the amounts listed will fill a 13 x 9-inch pan very full or even better so you do not over crowd the rolls a larger pan may be used or use two pans and freeze one for another meal, just thaw overnight in the fridge then allow to sit at room temperature for about 2 hours then cook as stated --- if you like lots of sauce then you may double amounts but I would suggest to make it in a larger baking pan if you are doubling the sauce.

Provided by Kittencalrecipezazz

Categories     Rice

Time 3h40m

Yield 16-20 cabbage rolls

Number Of Ingredients 17



Kittencal's Cabbage Rolls With Tomato Sauce image

Steps:

  • Set oven to 350 degrees F (second-lowest oven rack).
  • Grease a 13 x 9-inch baking pan or use a larger pan (for easier clean up I strongly advise to use a disposable heavy foil pan).
  • Make certain that the cabbage heads are completely thawed before using for this (to do this remove the heads of cabbage from freezer and place in a bowl then thaw at room temperature overnight).
  • Using a small sharp knife carefully remove the hard core/stem from the center of the head, then remove the leaves from the cabbage (you may need to keep slicing off some middle part to remove the leaves easier).
  • To speed up cooking time you may want to cook the leaves in boiling salted water for about 8-10 minutes this will give the cabbage rolls a head start and reduce cooking time slightly.
  • Using your hands gently squeeze out 2 to 3 leaves at a time to remove excess water, then place the leaves in a large bowl; set aside.
  • FOR MEAT FILLING; using clean hands mix all ingredients together for the meat filling in large bowl until thoroughly combined.
  • FOR SAUCE; in another bowl combine all sauce ingredients together until blended (adjust the salt and pepper to taste).
  • Line the bottom of the pan with cabbage leaves (due to the long cooking time this will protect the rolls from over browning/burning in the pan while cooking, you may also place leaves on top of the sauce then cover with foil but that is optional).
  • Using a large spoon or a ladle drizzle half of the sauce over the leaves then spread out to cover the leaves (does not have to cover the leaves completely).
  • Stuff the cabbage leaves tightly but carefully with the meat mixture (I use about 1/3-cup for larger leaves).
  • Roll up tightly and place the rolls in a single layer on top of the cabbage leaves and sauce in the baking dish.
  • Drizzle the remaining sauce over the rolls (using a butter knife separate the rolls slightly to insure the sauce settles between and around each roll).
  • Sprinkle about 1/2 cup or a little more sauerkraut over the sauce (if using).
  • At this point you may cover the rolls with more leaves if desired (this is optional but good to do).
  • Cover tightly with foil.
  • IMPORTANT; if you are using a 13 x 9-inch dish it will be very full so place on a large jelly-roll pan to catch any spills.
  • Cook at 350 degrees F (oven rack set to second-lowest position) for about 2-1/2 to 3 hours or until the cabbage is very tender, the cooking time will vary depending on how thick the cabbage leaves are and if you have pre-boiled the leaves firstly, I usually check after about 2 hours).

Nutrition Facts : Calories 224.4, Fat 11.5, SaturatedFat 4.5, Cholesterol 42.5, Sodium 344.5, Carbohydrate 17.3, Fiber 5, Sugar 8.2, Protein 14.4

2 large head green cabbage (frozen then completely thawed)
1/2 cup sauerkraut, hand-squeezed out to remove excess moisture (optional or adjust to taste)
1 lb lean uncooked ground beef
1 lb lean uncooked ground pork (or use 2 pounds lean ground beef or 1 lb each seasoned bulk pork sausage and ground beef)
1/2 cup grated parmesan cheese (optional but good to add in for for extra flavor)
1 medium onion, finely chopped
2 teaspoons garlic powder (or use 2 tablespoons fresh minced garlic)
2 teaspoons seasoning salt
1 -2 teaspoon fresh ground black pepper (or to taste)
1/2-3/4 cup uncooked instant Minute Rice (can increase to 1 cup)
3/4 cup tomato sauce
1 (10 ounce) can condensed tomato soup, undiluted
1 (8 ounce) can tomato sauce
1 medium onion, finely chopped
2 teaspoons seasoning salt
1/2 teaspoon lemon juice (fresh or bottled)
1/2-1 teaspoon fresh ground black pepper (I like to also add in some cayenne pepper also for a little heat)

KITTENCAL'S SAWMILL GRAVY (CREAM GRAVY)

I usually make this from pork sausages but any kind of pan drippings will do, the amounts listed will give you about 2 cups but can be easily doubled, it freezes well so make a double batch and freeze half for next time, just pop it in the microwave to defrost and warm when ready to use -- this is *very* good! ---- also see my recipe#145064

Provided by Kittencalrecipezazz

Categories     Sauces

Time 15m

Yield 2 cups

Number Of Ingredients 7



Kittencal's Sawmill Gravy (Cream Gravy) image

Steps:

  • Heat the pan drippings over medium heat.
  • Whisk in flour and cook until lightly golden brown (about 3-4 minutes, the flour must be light brown!).
  • Add in black pepper and garlic powder; then add in the broth and whisk until smooth; bring to a simmer, then slowly whisk in the cream.
  • Cook until slightly thickened (about 4-5 minutes).
  • Season with more black pepper and salt if desired.

Nutrition Facts : Calories 207.3, Fat 12.8, SaturatedFat 7.5, Cholesterol 39.6, Sodium 584.8, Carbohydrate 15.8, Fiber 0.8, Sugar 0.7, Protein 7.1

2 tablespoons pan drippings (from pork sausages, chicken etc or use bacon fat)
1/4 cup flour
1 teaspoon black pepper (lots of black pepper!)
salt (optional)
1 pinch garlic powder
1 1/2 cups chicken broth
1/2 cup 18% table cream or 1/2 cup half-and-half

KITTENCAL'S SWEET AND SOUR CABBAGE AND SAUSAGE TOMATO SAUTE

If you are searching for a really tasty dish made with sausages, then this is really good! it's my own creation, and my family loves this! Although this is a easy dish to put together, the cabbage will need some time to cook to desired tenderness, so this dish will take a couple of hours or a little less on top of the the stove. If you have some over ripe tomatoes chop them up and add into the sauce. All seasonings can be adjusted to suit taste, if you prefer a more sweeter taste, then just add in more brown sugar, you can really use how many sausages that you like, just make certain to purchase the large Italian spicy or regular, not the small breakfast pork sausages. Make certain that you use a very large frypan for this, or a Dutch oven, the cabbage takes up lots of space when cooking. I use my large electric frypan. Serve this over cooked rice. You will love this!

Provided by Kittencalrecipezazz

Categories     Pork

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 14



Kittencal's Sweet and Sour Cabbage and Sausage Tomato Saute image

Steps:

  • In an extra large saute pan or Dutch oven, brown the Italian sausages in oil then remove to a plate, drain some of the oil if desired.
  • In the same pan, add in the onions, garlic and chili flakes; saute for about 5 minutes.
  • Add in the chopped cabbage, chopped green bell pepper with the undrained stewed tomatoes; cover and cook for 15 minutes, stirring occasionally.
  • Add in ALL remaining ingredients to the cabbage; mix well.
  • Slice the sausages in smaller pieces and add in also.
  • Cook for about 1-1/2 hours (or more or less until the cabbage is desied tenderness) stirring occasionally, adjusting ALL seasonings to suit taste, or until cabbage is tender.
  • Season with salt and pepper to taste.
  • Serve over rice.
  • Delicious!

6 -8 large Italian sausages (can use more or less)
3 -4 tablespoons oil
2 medium onions, coarsley chopped
2 tablespoons chopped garlic
1 teaspoon dried chili pepper flakes (or to taste)
1 medium green cabbage, coarsley chopped
1 (14 ounce) can stewed tomatoes (undrained)
1 green bell pepper, chopped
3 cups tomato sauce
1 (10 ounce) can tomato soup (undiluted)
2 tablespoons Worcestershire sauce
1/3 cup cider vinegar
1/4 cup brown sugar (or to taste, start with 1/4 cup)
salt and black pepper

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