Southern Cajun Sausage Gravy Recipes

Steps:

• Cook sausage in a medium skillet over medium-low heat, stirring and breaking up with a spatula. With a slotted spoon, removed the browned crumbled sausage to a paper towel.
• Add flour, stirring until blended and bubbling. Gradually add 1 1/2 cups milk; continue stirring and cooking until thickened and bubbly. Add the crumbled sausage. If too thick, add a little more milk. Taste and add salt and pepper. Stir in a dash of cayenne pepper, if desired.
• Serve over hot split and buttered biscuits. Serve sliced tomatoes or fresh fruit with these, or serve as part of a bigger breakfast.

Steps:

• Cook both of the sausage meats in large nonstick skillet over medium-high heat, breaking the meat up with the spoon, until browned and cooked through. Using a slotted spoon, transfer the meat to a bowl.
• Remove all but 3 tablespoons of the fat from the skillet.
• Sprinkle the flour into the skillet, stir well, and cook over medium-high heat for 1 minute, stirring constantly. Remove from the heat.
• Slowly add the milk and the broth, whisking constantly until the mixture is smooth. Return the skillet to the heat and cook until the gravy is slightly thickened, 2 to 3 minutes.
• Add the thyme, and season with salt and pepper.
• Add the crumbled sausage meat and combine well.
• Cook over medium heat until warmed through.
• Serve immediately over split biscuits.

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!

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.

Steps:

• First, make the roux by cooking the oil and flour for 10 to 15 minutes over low heat, making sure that the mixture browns but does not burn.
• Add remaining ingredients, and bring to a boil.
• Cook for 10 minutes or until the mixture thickens.

Steps:

• Heat vegetable oil in a large saucepan over medium heat. Sauté hicken gizzard in the oil for 4 to 5 minutes until cooked. Remove gizzard from the pan and let cool. Finely mince the gizzard after it has cooled.
• Combine ground beef and ground pork. Mix with your hands until well mixed.
• Add bell pepper to the saucepan and sauté it for 1 minute. Add ground beef and pork to the pan and cook brown. Mash meat into tiny pieces as it browns.
• Add water and beef broth to the saucepan, then immediately whisk in cornstarch and flour.
• Add remaining ingredients and bring to a boil. Reduce heat and simmer gravy until thick - about 30 to 35 minutes.

Steps:

• Place flour into a dry non-stick frying pan over medium heat and cook until light brown.
• Stir continually to prevent flour from burning.
• Pour into a glass bowl and set aside to be used later.
• (Browing the flour will keep it from lumping when added later) Cut bacon into 1/2" pieces and place into large pot or Dutch oven.
• Fry bacon until crispy.
• Pinch sausage into small pieces and add to bacon.
• Continue frying until sausage is completely cooked.
• Add sage and butter and stir in completely until butter is melted.
• Add browned flour a few tablespoons at a time and stir until liquid becomes pasty (you may not need all of the flour).
• Pour in milk slowly, bring to a slow boil and contiue stirring until gravy thickens.
• Add black pepper to taste.
• You may also add a pinch or two of crushed red pepper flakes if you want the gravy to be more zippy.
• Serve over buttermilk biscuits prepared per package instructions.