Spicy Sausage Gravy For Biscuits Food

BEST SAUSAGE GRAVY AND BISCUITS

Steps:

• Heat sausage in a large skillet over medium-high heat. Cook, crumbling with a spoon and stirring often, until browned and cooked through, 5 to 7 minutes.
• Add butter to skillet and melt. Sprinkle flour evenly over skillet and stir for 1 minute. Whisk in 2 1/2 cups milk and scrape up any bits off the bottom of the skillet. Bring mixture to a simmer.
• Reduce heat to low and cook, stirring often, until thickened, about 10 minutes. If mixture becomes too thick, thin slightly by adding more milk or water. Season with hot sauce, pepper, and salt; cook for 1 more minute.
• Serve immediately over hot biscuits.

SPICY SAUSAGE GRAVY FOR BISCUITS

Steps:

• 1. In a heavy large saucepan, add butter and melt. (Don't brown the butter.)
• 2. Once the butter is melted add flour and whisk until it smells and looks like peanut butter. Trust me, it does smell like peanut butter so get your nose down there.
• 3. Don't wait. As soon as it smells like peanut butter add milk, about 1 cup.
• 4. Whisk until creamy.
• 5. Add more milk as the white sauce thickens.
• 6. Keep adding until the sauce stays at a consistency that you like. Wisk frequently to keep it from sticking to the bottom.
• 7. Add salt, pepper and hot pepper flakes to taste.
• 8. While the white sauce is simmering, brown the sausage.
• 9. Combine, grease and all in the white sauce.
• 10. Stir. This step is crucial: Check the sauce, does it look glossy? If not glossy to the look, add another stick of butter. The fat content will depend on the grease in the sausage so you may need to add more butter.
• 11. This sausage gravy is phenomenal and can be kept in an airtight container in the refrigerator. To reheat just slide in the microwave, heat, stir, and heat. Bet you were all thinking there was some light fluffy biscuit recipe included? Not!! I prefer to save time and buy the frozen Pillsbury Southern biscuit dough. Any biscuit recipe will do if you like the mess and wish the pride of using a homemade biscuit. The good thing about this recipe is it teaches a novice how to make an excellent white sauce.

SPICY SAUSAGE GRAVY & BISCUITS

Steps:

• 1. Cook pork sausage in a skillet until no longer pink. Drain the fat off, and add in cayenne pepper, hot sauce, and red pepper flakes. Cook stirring until the meat is completely. Stir in all the flour and mix until it is dissolved into the meat (2-3 minutes). Add in milk and Worcestershire sauce. Cook over medium-low heat until thickened. Add in salt and pepper, and serve over biscuits.

QUICK, EASY AND SPICY SAUSAGE GRAVY OVER GRITS OR BISCUITS

Steps:

• Sausage -- In a medium sauce pan, saute the sausage, breaking it up as it cooks, on medium heat until cooked through. Make sure to drain the sausage well before making the rest of the sauce. I use hot breakfast sausage, but use what you like best).
• Once the sausage is drained well, return to the sauce pan and add the green chilies, scallions, cream, red pepper flakes, cumin and oregano. Mix well to combine and taste for any additional seasoning (salt or pepper). Let it simmer on medium to medium low for 4-5 minutes. The cream will help it thicken naturally.
• After the gravy cooks 4-5 minutes, stir in the cheese and heat through just to melt the cheese. This should be done just a few minutes before serving.
• Prepare the Base -- As I said, you can really use anything. Grits were excellent, croissants would be wonderful too. I happen to use Pillsbury (or a canned) biscuit, or you could certainly make your own too. I cooked the biscuits according to package directions. But NOTE, I brushed the biscuits (before baking) with a mix of butter, chili powder, and cumin for a little extra flavor.
• Serve -- Simply serve the gravy over your choice of the bottom layer. Garnish with extra cheese if you want and the extra scallion. A poached egg would be great, or even some scrambled eggs on the side. Just ENJOY!

SPICY SAUSAGE GRAVY & BISCUITS

Steps:

• In heavy skillet, brown and crumble sausage over medium heat until fully cooked. Drain and set aside.
• In same skillet, combine soup and milk.
• Add mustard, seasoned salt and pepper.
• Bring to a boil and reduce heat.
• Add sausage and sour cream.
• Simmer until heated through - do not boil.
• Serve over warm biscuits.

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.

BISCUITS AND SAGE SAUSAGE GRAVY

Steps:

• Fry sausage in large skillet. Crumble sausage as you go.
• Add sage.
• When sausage is completely cooked, add flour a little at a time soaking up the grease from the sausage. Stir it around. DO NOT DRAIN GREASE! Depending on how lean your sausage is you may need more or less flour. More will make it thicker. If the sausage is too lean, cut back on the milk.
• Keeping burner on medium low heat, Add milk a little at a time. Constantly stirring.
• Add cream. Your gravy should be thickening. If it is too thin, add some flour and small amount of milk in a cup. Stir and add slowly until desired gravy thickness is achieved.
• Add salt and pepper to taste. The more pepper you add, the more the flavor comes out and makes your gravy a little hotter.
• Pour over fresh hot biscuits. Warning: They may lick the plate clean!

EASY SAUSAGE GRAVY AND BISCUITS

Steps:

• Bake biscuits according to package directions.
• Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
• Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.