GRANDMA'S CLASSIC BISCUITS AND SAUSAGE GRAVY
Steps:
- Brown the sausage in a large, deep skillet. I like to use a cast iron skillet. Cook the sausage on medium heat, breaking it up into pieces, cooking until no pink remains, about 10 minutes.
- When the sausage is cooked through add the unsalted butter and stir until melted. Next, add the flour and stir into sausage until dissolved.
- Pour the milk into the skillet with the sausage and raise heat the bring the mixture to a boil. Once boiling reduce heat and continuously whisk until the gravy begins to thicken. About 5 minutes.
- Add in spices and stir until combined. Taste and adjust gravy seasoning to you liking, then serve over top of warm biscuits, enjoy!
Nutrition Facts : Calories 452 kcal, Carbohydrate 30.5 g, Protein 16.2 g, Fat 29.6 g, SaturatedFat 14.4 g, Cholesterol 100 mg, Sodium 495 mg, Fiber 1 g, Sugar 5.2 g, ServingSize 1 serving
GRANDMAS COUNTRY SAUSAGE GRAVY N BISCUITS BY FREDA
Country Sausage Gravy, Breakfast or anytime favorite. Prep for the Biscuits is about 15 min. cook time is about 15 Min for the Biscuits and also the gravy.
Provided by FREDA GABLE
Categories Other Breakfast
Time 35m
Number Of Ingredients 11
Steps:
- 1. Make Bisicuits below before making gravy.
- 2. GRAVY: Brown sausage, Drain, Reserving 2-3 Tbs grease; set sausage aside.
- 3. Stir flour into pan with the 2 tbs grease, gradually add milk. Stir. Stir over Medium heat until gravy thickens. add salt and pepper, and the sausage, stir and serve over biscuits below.
- 4. BISCUITS: Sift and Mix all dry ingredients in bowl. with fork cut in 1/3Cup shortening, until mix resembles coarse crumbs.
- 5. ADD: milk, mix until soft dough forms a ball. Turn out on light floured surface. Knead Gently for 1 min.
- 6. Roll into 1/2-3/4 inch thickness. Cut with 2inch round cutter. Melt 2 TBS shortening, and pour into baking pan, Place Biscuits in pan, turning so each biscuit gets greased in melted shortening.
- 7. BAKE: Biscuits, 450 degrees until golden brown, about 15 min. Makes 12-15 Biscuits
- 8. TO SERVE: Pour Sausage Gravy over Biscuits split in 1/2. Enjoy your Country Breakfast. Add an egg & Hashbrowns or Grits, and that is a down home country Breakfast to enjoy.
COUNTRY SAUSAGE GRAVY
Time 25m
Number Of Ingredients 6
Steps:
- Cook sausage in a large skillet. Remove and set aside, leaving any drippings in skillet.
- Using medium heat, melt butter in the skillet with the drippings. Once melted, add flour and mix until nice and smooth.
- Slowly mix in milk and keep stirring or whisking until all is a nice and even consistency.
- Take the sausage and crumble into pieces and stir into to mixture. Also add pepper and salt. Mix well.
- Reduce heat to low and let simmer for about 15 minutes, stirring occasionally. If gravy gets too thick, stir in a little more milk.
- Serve over warm biscuits
Nutrition Facts : Serves 6
SAUSAGE GRAVY AND BISCUITS
Make and share this Sausage Gravy and Biscuits recipe from Food.com.
Provided by Kelly Cameron
Categories Breads
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook sausage and onions in a skillet until sausage is done.
- Meanwhile, in a separate bowl, combine milk, Worcestershire sauce, and salt/pepper (to taste); set aside.
- When sausage/onion mixture is done,remove and drain excess grease.
- Return sausage/onion mixture back to skillet.
- Over medium/low heat, gradually add flour.
- Turn to coat sausage and cook until golden (approx).
- Return heat to medium.
- Slowly stir in milk/seasoning mixture.
- Cook until gravy reaches desired thickness (stirring frequently).
- Cook biscuits according to package directions.
- Serve gravy over biscuits split in half.
Nutrition Facts : Calories 954.6, Fat 58, SaturatedFat 20.6, Cholesterol 119.3, Sodium 1516.5, Carbohydrate 72.4, Fiber 2.1, Sugar 2.8, Protein 34.5
COUNTRY SAUSAGE GRAVY
Growing up, we ate this gravy over slices of white bread, sliced ripe tomatoes, scrambled eggs and, of course, biscuits. Sometimes I use maple sausage, sometimes I add 1/4 cup of minced onions and sometimes I add a shake of crushed red pepper. Use your imagination!
Provided by Mercy
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Brown the pork sausage in a large skillet over medium-high heat.
- Set aside, leaving the drippings in the skillet.
- Stir the butter or bacon grease into the sausage drippings.
- Reduce the heat to medium, add the flour, stirring constantly until the mixture turns a golden brown.
- Gradually whisk the milk into skillet.
- Once the mixture is smooth, thickened, and begins to bubble, return the sausage to skillet.
- Season with salt and pepper.
- Reduce the heat and simmer for about 15 more minutes.
GRANDMA'S COUNTRY BREAKFAST GRAVY
Are you hankering for the Country Breakfast Gravy like Grandma used to make? Maybe some of you have never tasted REAL homemade gravy over fresh baked biscuits. That stuff they serve at most restaurants these days is usually out of a gallon can, or started from a mix in a bag. You can easily identify it because it has a slightly-gray undertone, kind of like cream of mushroom soup's color and texture. Don't get me wrong - I love cream of mushroom soup. But I wouldn't put it on a biscuit. Give this creamy, rich GRAVY a try. You'll get the hang of it quickly, and pretty soon, as your fame spreads, people will be hounding you to make it for them.
Provided by NanaRhonda
Categories Breakfast
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Pour the Evaporated Milk, water and 2 cups of the whole milk into a large bowl; set aside.
- Heat meat drippings/grease until hot, but not smoking. Slowly stir in the flour a small amount at at time until thoroughly incorporated and no lumps remain - (use a large, long-handled stainless steel cooking SPOON to stir the mixture with). Cook over medium-heat for a few minutes, stirring as needed to keep from burning on bottom. The texture should be a medium-thin paste in thickness; add a bit more flour, or melted grease, if needed, until proper thickness is attained. Cook and stir a few minutes until the rue begins to turn a LIGHT tan color.
- Pour the cream mixture into the rue, and, using a large WHISK, quickly stir until all the ingredients are blended and no lumps remain. Stir in the salt and pepper.
- Cook over medium-high heat, stirring often with the stainless steel SPOON, until desired thickness is reached. You may need to add the remaining 1 cup of whole milk it it gets too thick. (Rembember, the gravy will continue to thicken a slight bit as it cools.) Remove from heat; place a piece of plastic wrap directly on top of the gravy surface to keep a skin from forming if not serving immediately.
- Note: You may stir in some breakfast sausage, (I use Jimmy Dean Original), that has been cooked and crumbled if desired. Just add this at the very end right before you remove the pan from the heat.
Nutrition Facts : Calories 313.8, Fat 12.9, SaturatedFat 7.7, Cholesterol 46.4, Sodium 467.7, Carbohydrate 35.3, Fiber 0.7, Sugar 4.7, Protein 14.1
GRANDMA PRATER'S SAUSAGE BISCUIT GRAVY
My grandmother made the best southern grave for biscuits anyone has ever tried. Any person who has tried it says so :) please give it a whirl, you wont be disappointed!!!
Provided by anidifrancofan
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- mix in flour with drippings.
- cook on medium heat until it appears to almost be burning. make sure its not clumpy.
- quickly whisk in milk.
- turn heat off.
- keep on burner and whisk until thickened.
- add salt and pepper.
- serve over biscuits and enjoy!
COUNTRY SAUSAGE GRAVY AND BUTTERMILK BISCUITS
If you love Bob Evans Sausage Gravy, you'll love this even better... My family is from West Virgina and this is the recipe I have made for the past 30 years. I don't know why everyone has to make a big deal out of making gravy, it's probably the easiest dish to make, but every restaurant in town wants to add things,and it's just nasty.... I am known in this town for my gravy, In fact I have a couple friends that ask me to make them a batch of it to take on vacation with them to share with their families.. Here's what you do... It's so simple. but absolutely delicious... I make it just about every Sunday. If you like this, try my Breakfast Sausage Burrito with green chilies recipe. Your kids will LOVE IT!, and you can freeze them separately and use them daily... Enjoy! Let me know what you think. Email me.
Provided by therockmiester
Categories Breads
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Before you get started, get your biscuit's on a pan following the pkg. directions.
- While your sausage if frying up, put your biscuits in the oven, by time your done make this, your biscuits will be done, and nice and hot.
- In a large frying pan, brown your sausage and break it up with a snake potato masher or fork.
- Once it is nicely browned, pull sausage to the sides of the pan so that the drippings drain into the middle.
- Spoon a 1/2 cup of the flour into the drippings and mix good till it's nice and brown, add a little more flour if need be.
- Once you have the flour browned, start folding in the sausage.
- Mix 2 cups water with 1 cup milk and stir together.
- Start slowly pouring the milk and water mix into the the sausage mixture,.
- Only pour what you need to get a nice consistency.
- (Tip): if you need to add more flour after the milk and water have been added, you need to add the flour to a little cool water, stir till smooth, then add that to your sausage mixture, otherwise like any other gravy, you will get flour lumps.
- Use your judgement on adding more milk or water to your taste.
- * Don't forget: heat of flame must be at least Medium High heat so that the flour will expand and smooth out.
- Once you get it to how you like it, turn your heat down, you don't want to burn your gravy. AND -- the gravy will thicken as it sits, so don't make it too thick.
- Add salt and pepper and a teaspoons of sage. (the sage is to your taste also, but we've been using it since I was born., and it just makes it wonderful. If you like Bob Evans sausage gravy, you love this even more).
- Pour over freshly baked buttermilk biscuits -- or your own.
- ( but if your making your own, make them first before you even think of making this gravy).
- Enjoy!
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