BIG BATCH CREAMY GRAVY FOR A CROWD
This meatless gravy gets a kick from a whole lot of freshly ground black pepper. It's perfect for using in a fountain. Serve with biscuits and browned sausage.
Provided by Leslie Kelly
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Vegetarian Gravy Recipes
Time 19m
Yield 25
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan over medium-high heat. Add flour and whisk until smooth, at least 2 minutes. Slowly add milk, whisking continuously until mixture is smooth, about 5 minutes.
- Stir half-and-half into the saucepan; season with salt and pepper. Add liquid smoke. Cook and stir until gravy is smooth and slightly thickened, 2 to 3 minutes more.
Nutrition Facts : Calories 129.7 calories, Carbohydrate 6.6 g, Cholesterol 29.4 mg, Fat 10.1 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 6.4 g, Sodium 94.6 mg, Sugar 3.7 g
BULK COUNTRY SAUSAGE GRAVY
This recipe will make 1½-2 gallons of gravy! Feed a crowd or stock your freezer. Be sure you have a large pan and plenty of milk. This is one recipe you need to read all the way through before starting. I freeze in 1 or 2 cup portions and also freeze prebaked biscuits, for a quick meal.
Provided by brenda-ohio
Categories Breakfast
Time 30m
Yield 2 gallons, 32 serving(s)
Number Of Ingredients 10
Steps:
- You will need a very large pot to make this gravy.
- Put sausage into pot, add 1-2 quarts of water.
- Stir to break meat up very fine while bringing to a boil.
- When cooked through, strain the water off of the meat.
- Return meat to the pan and add shortening; brown the meat till it starts to look crispy.
- Add flour and cook until flour is browned, stir often so you don't let it burn (use low heat).
- Add seasonings.
- Using large whisk stir the first gallon of milk into the flour and turn up heat,while remaining to stir constantly.
- Once it thickens, add the kitchen bouquet and the can of evaporated milk.
- Stir to mix and bring to a boil.
- Next you may add the other half gallon of milk as you need it, to get your gravy to the consistency that you like. (Remember, gravy must come to a boil before you know how thick it is or isn't going to be).
- If after all your milk has been added, its still too thick, then add a bit of water and bring it back to a boil.
- Add liquid to thin gravy a little bit at a time.
- It is easier to thin than to rethicken properly.
- Once it is to the consistency you like and has come to a boil again,then it's done.
- Taste to see if it needs more salt.
- Adjust if need be and serve over biscuits, toast, fried potatoes or mashed potatoes.
- To freeze cool completely then package and freeze.
- Will keep 3-6 months in freezer.
Nutrition Facts : Calories 336, Fat 24.6, SaturatedFat 9.5, Cholesterol 48.7, Sodium 425.5, Carbohydrate 16.9, Fiber 0.3, Protein 11.9
SAUSAGE GRAVY
Slather biscuits in Ree Drummond's comforting, top-rated Sausage Gravy recipe from The Pioneer Woman on Food Network.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 12 servings
Number Of Ingredients 6
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!
SAUSAGE GRAVY FOR A CROWD
My grandma and dad made this in the family restaurant..way before we knew how bad it was for us. It is really great for a treat, though..especially over biscuits. The amounts are approximate..I never have measured..
Provided by ssinderella
Categories Breakfast
Time 40m
Yield 6-10 serving(s)
Number Of Ingredients 8
Steps:
- brown and crumble the italian and pork sausage in a big pot.
- Cook and crumble the bacon and add to the pot with some of the drippings.
- Add the butter or margarine if there is not a lot of grease.
- DO NOT DRAIN.
- Add the flour to the pan with the sausage to make a sort of roux.
- Cook over medium low for about 5-10 minutes.
- Add the milk and cook for about 10-15 minutes until thick.
- Thin with milk as needed.
- Season with some of the ham base, salt, and pepper as you desire.
SAUSAGE GRAVY
This savory sausage gravy is a specialty amount country folds in our area. It's best served over fresh, hot biscuits. It makes a real "sticks to the ribs" dish that we always enjoy and carries a traditional flavor that can showcase locally produced sausage. -Mrs. J. N. Stine, Roanoke, Virginia
Provided by Taste of Home
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Crumble sausage into a large saucepan; cook over medium-low heat. Add onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons of drippings. Stir in flour; cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden. Stir in milk. Add seasonings; cook, stirring, until thickened. To serve, slice biscuits and spoon gravy over halves.
Nutrition Facts : Calories 284 calories, Fat 20g fat (8g saturated fat), Cholesterol 49mg cholesterol, Sodium 490mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 12g protein.
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.
SAUSAGE GRAVY
Grandma's own! Adjust the milk to the thickness you like. Works with bacon, too. Serve hot over freshly baked biscuits!
Provided by Denyse
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Pork Gravy
Time 30m
Yield 12
Number Of Ingredients 3
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.
Nutrition Facts : Calories 195.4 calories, Carbohydrate 4.7 g, Cholesterol 30.6 mg, Fat 16.5 g, Fiber 0.1 g, Protein 6.6 g, SaturatedFat 6.2 g, Sodium 277.4 mg, Sugar 2.9 g
EASY GRAVY FOR A CROWD
This is an easy recipe that produces a large amount of wonderful rich gravy, for even more flavor you may use chicken broth mixed with turkey drippings to equal 5 cups, if you are using both then omit the bouillon powder --- also see my recipe #145064
Provided by Kittencalrecipezazz
Categories Sauces
Time 20m
Yield 15-20 serving(s)
Number Of Ingredients 9
Steps:
- In a medium heavy saucepan bring the chicken broth (or the broth and turkey drippings) to a boil.
- Stir in the cream of chicken soup, chicken bouillon powder (omit the bouillon powder if using pan drippings) poultry seasoning, garlic powder and black pepper.
- Reduce the heat to low and simmer for about 8-10 minutes.
- Warm the milk in the microwave then whisk in the flour to the warmed milk until smooth and completely combined (make sure no lumps are in the mixture).
- Add in the flour/milk mixture to the simmering broth whisking constantly (make sure that the broth is at a simmer when adding in).
- Cook for 1 minute whisking constantly or until thickened (MAKE CERTAIN that the bottom of the saucepan does not scorch!).
- Season with seasoned salt or white salt to taste.
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