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.
SIMPLE SAVORY SAUSAGE GRAVY
This recipe for Simple Savory Sausage Gravy is the perfect balance of heat to spice to sausage to the creamy gravy
Provided by LindySez
Categories Breads - Biscuits & Muffins Sauces, Dressings & Condiments
Time 30m
Number Of Ingredients 8
Steps:
- Using your fingers, break the breakfast sausage up into small pieces into a large skillet, heat over medium heat and when it starts to sizzle, add the butter, cook stirring, until the meat is no longer pink. Add half the flour and stir until absorbed into the butter and coats the sausage, continue adding the flour little by little, stirring it around until it has all been used and the pan looks dry. The flour will just start to brown, about a minute more.
- Slowly add 2 cups of milk, stirring constantly until it thickens, adding more milk as needed. This process can take up to 10 minutes, so don't add too much all at once, add as needed until you get a nice thick "gravy". If the sauce becomes too thick, add more milk in small amounts.
- Once the gravy is nice and thick, add the Slap yo Mama or equivalent, thyme, sage, and black pepper. Stir, and taste. Adjust seasonings and serve immediately over warmed halved biscuits.
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!
~ SAVORY SAUSAGE GRAVY ~ MY WAY!
This is my rendition of Bob Evans sausage gravy. Hubby approved, said it was awesome! Enjoy!
Provided by Cassie *
Categories Meat Breakfast
Time 25m
Number Of Ingredients 8
Steps:
- 1. In a medium skillet or saucepan over medium heat - brown sausage, breaking apart as it cooks. Once no pink remains, stir in flour, pepper, bouillon and remain stirring for 1 minute.
- 2. Whisk in the milk and cream, bring to a boil, then reduce heat to simmer as gravy thickens. Stir constantly until desired thickness. Stir in Worcestershire sauce. Taste and adjust seasoning if need be, such as a little salt.
- 3. Serve this delicious gravy over your favorite biscuits. Yum!
DAIRY-FREE SAVORY SAUSAGE GRAVY
Fairly basic, large-batch sausage gravy recipe that I've developed over time. The family loves it every time, so the large batch is needed! Normally I'd use soy milk for most things, but I've found that in greater quantities it tends to froth badly. Almond milk does not have this problem though! Serve over warmed biscuits or toasted bread of your choice.
Provided by Athlon
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 25m
Yield 20
Number Of Ingredients 8
Steps:
- Break sausage apart in a large skillet over medium-high heat. Cook until starting to brown, 3 to 5 minutes. Add Worcestershire sauce to the mix and let it heat up before adding beef bouillon and nutmeg. Stir and cook sausage until no longer pink, 3 to 5 minutes more.
- Reduce heat to medium low and sprinkle in flour gradually. Cook, stirring constantly, until flour coats the sausage and is completely absorbed. Cook for 1 to 2 minutes more.
- Pour in almond milk gradually, stirring constantly until gravy starts to thicken, up to 12 minutes. Add a little more almond milk if too thick. Season with salt and pepper. Continue stirring vigorously until gravy reaches desired thickness. Remove from heat and let cool. Taste and adjust seasoning as desired.
Nutrition Facts : Calories 154.6 calories, Carbohydrate 7.5 g, Cholesterol 26 mg, Fat 10.4 g, Fiber 0.5 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 617.6 mg, Sugar 1.8 g
SOUTHERN HOMESTYLE SAUSAGE GRAVY
This is my mother's recipe. She made this my whole life. It's wonderful. My daddy used to always say he ate it in the army but they use to call it something a little different. When I got a little older I found out it was called "sh.. on a shingle". I'm sure you've all heard of this before. Anyways it made me laugh, still does. I hope you enjoy this.
Provided by Krystal Shankle
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Fry sausage until golden brown.
- Add bacon grease, then flour to the grease and cooked sausage.
- Stir until blended.
- Cook until raw flavor of the flour cooks out (about 2 or 3 minutes, not too brown though).
- Now add your milk.
- Stir constantly until desired thickness.
- Serve over your favorite biscuits.
- Enjoy!
Nutrition Facts : Calories 226.2, Fat 14.8, SaturatedFat 6.5, Cholesterol 46.2, Sodium 870.5, Carbohydrate 11.9, Fiber 0.3, Protein 11.2
QUICK & EASY SAUSAGE GRAVY
Breakfast doesn't get any heartier or more satisfying than this home-style classic. No one will leave the table hungry! -John Wilhelm, Richmond, Virginia
Provided by Taste of Home
Time 25m
Yield 6 cups.
Number Of Ingredients 7
Steps:
- In a Dutch oven, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking into crumbles (do not drain). Stir in flour, pepper, sugar and salt; cook and stir 1-2 minutes. Stir in all the milk. Bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until thickened, stirring occasionally.
Nutrition Facts : Calories 446 calories, Fat 34g fat (12g saturated fat), Cholesterol 93mg cholesterol, Sodium 1075mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 0 fiber), Protein 20g protein.
SAUSAGE GRAVY
This is a really easy and super deelicious recipe for sausage gravy over biscuits, you will want to make this one again and again!
Provided by ThatJodiGirl
Categories Breakfast
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cook sausage in skillet.
- Drain Fat.
- Sprinkle flour over sausage and stir well.
- Cook flour and sausage together for about 5 - 7 minutes.
- Add milk.
- Cook over medium heat until thickened.
- Add pepper.
- Serve over biscuits.
Nutrition Facts : Calories 269.6, Fat 19.6, SaturatedFat 7.8, Cholesterol 57.9, Sodium 420.8, Carbohydrate 9.7, Fiber 0.1, Protein 13.1
SAVORY SAUSAGE GRAVY
I received this recipe at a cooking show that was being sponsored by Rhodes Bread. I've made a couple of tweaks to the original recipe & it's a real hit in my house. Due to the mushrooms & basil, it's perfect for when you want breakfast for dinner. It's best served hot over your favorite freshly baked biscuits. I also prefer to make it in an iron skillet, being a Southerner it just seems to make it taste better!
Provided by Mrs. TK
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet or pan over medium heat, cook sausage, mushrooms, onion, and garlic until sausage is no longer pink.
- Drain fat off of sausage mixture (if you use a chicken or turkey sausage there may be very little or no fat at all to drain off).
- Stir in flour and sugar until sausage mixture is well coated.
- Gradually add milk, stirring constantly.
- Continue to cook over medium heat, stirring constantly until gravy thickens, about 5 minutes.
- Remove from heat and stir in black pepper, nutmeg, and basil.
- Serve hot over your favorite biscuits or toast.
Nutrition Facts : Calories 566.3, Fat 39.2, SaturatedFat 14.6, Cholesterol 121, Sodium 942.4, Carbohydrate 22.1, Fiber 1.1, Sugar 2.4, Protein 30.4
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