Potato And Sausage In Gravy Recipes

Steps:

• Preheat oven to 400°.
• Remove potatoes from bag and place in a colander. Rinse and drain well. Using a clean dish towel, place potatoes in towel and wring dry.
• Divide potatoes among 4 ramekins. The ramekins I used were 5 1/2" rounds that were 2" deep. I got around 3/4 cup of potatoes into each ramekin.
• Heat a large skillet over medium heat then add sausage. Cook until done, about 5 minutes.
• Add flour and cook, stirring often, for 2 minutes.
• Add milk slowly, stirring until incorporated. Bring to a boil and cook for 5 minutes, stirring often, until thickened.
• Pour 3/4 cup gravy into each ramekin over the potatoes.
• Crack one egg into each ramekin, on top of the gravy and place into oven and bake for about 20 minutes, or until egg white is set and yolk is still runny.
• Note: Each oven bakes differently. Watch your eggs closely and adjust cooking time if needed.

Steps:

• Brown, crumble and drain sausage in large pan. Mix together flour and some milk until creamy.
• Sprinkle country gravy mix over sausage on medium high heat. Add flour and milk mixture and stir all together until it thickens. Turn heat to low.
• Peel potatoes. Add to water let boil for 20 minutes. Mash potatoes. Serve Sausage Gravy over mashed potatoes or country style biscuits.

Steps:

• Bake biscuits according to package directions.
• Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
• Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.

Steps:

• Preheat the oven to 200C/gas 6/fan 180C. Cut the sweet potatoes into wedges and put them in a large roasting tin. Drizzle over 2 tablespoons of the oil and toss the wedges to coat. Roast for 40-45 minutes until cooked through and crisp.
• Halfway through the cooking time, heat the remaining oil in a frying pan. Add the sausages and cook for 20 minutes, turning regularly until cooked through.
• Drain off any fat and add the onion marmalade, with about 100ml/31⁄2fl oz water. Stir well then heat through.
• Sprinkle the chips with a little salt and serve with the sausages and gravy.

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.

Steps:

• Use raw link sausage- the kind that is in a casing- usually about 12" long and attached together to make an oval shape. Any type is fine- beef, pork, game, mixed etc.
• Brown the raw sausage over medium high heat in a little oil to prevent sticking. Watch carefully so it does not burn. Reduce heat if necessary.
• While sausage is browning slice onions into rings or about 1/4" think. You can dice or chop if you prefer.
• Also peel and cut potatoes into 1"-2" pieces. The peel can be left on if desired.
• Cook sausage until brown on both sides. do not worry if about whether it is cooked through. It will continue to cook in the remaining steps.
• Add sliced onion when browning second side of sausage.
• When sausage has browned on both sides add water, potatoes, salt and pepper.
• Reduce heat to medium or medium low.
• Cook until potatoes are tender stirring frequently and adding more water if needed. Cover if desired to retain steam and heat and prevent water from evaporating.
• The potatoes will thicken the juices and water and make it's own gravy.
• Taste for seasoning, adding more if desired.