Peppery Sausage Breakfast Gravy Food

PEPPERY SAUSAGE BREAKFAST GRAVY

Steps:

• Heat a large skillet over medium heat. Cook and stir sausage in the hot skillet until browned and crumbly, 8 to 10 minutes. Add butter and stir until melted.
• Add flour; stir until absorbed by the mixture. Add milk and pepper. Increase heat and stir until heated through and thick, about 5 minutes.

BLACK PEPPER BISCUITS AND SAUSAGE GRAVY

Steps:

• For the biscuits: Preheat the oven to 450 degrees F.
• In a large bowl, sift together the flour, baking powder, salt and baking soda. With your fingers, work the butter into the flour until the mixture resembles large crumbs. Mix in the buttermilk, stirring just until a dough forms.
• Turn the dough out onto a lightly floured work surface and pat into a 1-inch-thick disk. Cut out 10 to 12 biscuits using a 2 1/2-inch cutter or a glass of equal size. Reuse the scraps.
• Arrange the biscuits on a parchment-lined baking sheet. Brush the tops with heavy cream and sprinkle with black pepper. Bake until golden brown and cooked through, 10 to 12 minutes.
• For the gravy: Heat a large skillet over medium heat. Add the sausage and cook until browned, breaking it up into small pieces, 10 to 12 minutes. Transfer the sausage to a bowl using a slotted spoon.
• Add the butter and flour to the skillet and cook, stirring, for about 1 minute. Pour in the milk, bring to a simmer, and cook until thickened, stirring and scraping the bottom of skillet constantly, about 5 minutes. Season with salt and pepper. Add the reserved sausage and mix until fully combined.

SAUSAGE GRAVY

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!

BREAKFAST SAUSAGE WITH RED-PEPPER GRAVY

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, turning, until browned and cooked through, about 10 minutes. Remove the sausage to a plate and pour off all but 2 tablespoons drippings.
• Add the scallion whites to the skillet along with the bell pepper, 1/4 teaspoon salt, and pepper to taste; cook, stirring, until soft, about 5 minutes. Add the flour, reduce the heat to medium and cook, stirring, about 2 minutes. Add the garlic, Worcestershire sauce, allspice, chicken broth and milk. Bring to a simmer and cook until thickened, about 6 minutes. Add the scallion greens and season with salt and pepper.
• Divide the sausage among plates and top with the gravy.

PEPPERED SAUSAGE GRAVY

Steps:

• In a large skillet, cook sausage over medium high heat until browned and crumbly, about 10 minutes. Sprinkle flour onto sausage, and stir until well combined. Gradually whisk in milk, cream, salt and pepper, and bring to a boil over medium heat. Reduce heat and simmer, stirring frequently, until thickened, about 10 minutes. Serve over split biscuits.
• Enjoy!

PEPPERED SAUSAGE GRAVY AND BISCUITS

Steps:

• Bake biscuits according to directions on can.
• In a large skillet, fry crumbled up sausage til done and no longer pinkish.
• Drain sausage, (do not wipe pan clean) add sausage back into pan.
• Add 2 teaspoons minced garlic and simmer on low heat while making the gravy.
• In a medium sauce pan on medium heat melt butter and add flour, pepper, seasoning salt and basil.
• Slowly add can chicken broth and half and half.
• Bring to a boil while stirring to thicken gravy.
• Add sausage to gravy mixture.
• Simmer 5 minutes.
• Serve over biscuits.

BREAKFAST SAUSAGE GRAVY

Steps:

• Use cast iron skillet, break up and brown sausage. Add flour to sausage; brown it up for awhile. This gives it a good color.
• Add milk required to give thick gravy; simmer to merge flavor.
• Add glob of sour cream just before serving, after removing from heat. Serving suggestions: Serve on top of toast, biscuit, hash browns, home fries or whatever you're eating.

SAUSAGE BREAKFAST GRAVY (FOR BISCUITS)

Steps:

• Saute sausage in a large saucepan over medium heat until done.
• Drain off excess grease.
• Stir in the butter until its melted; stir in sage.
• Slowly sprinkle flour over the sausage, stirring continuously until the flour has coated the sausage.
• Gradually stir in the milk, and worchestershire.
• Bring the gravy to a boil and cook and stir for 2 minutes until thickened.
• Stir in cream as desired.
• Serve immediately.

EASY SAUSAGE GRAVY

Steps:

• In a saucepan, cook the sausage over medium heat until no longer pink.
• Stir in butter until melted.
• Sprinkle with flour.
• Gradually stir in milk, salt, and pepper.
• Bring to a boil.
• Cook and stir for 2 minutes.
• Serve over biscuits.