Brunch Puff With Sausage Gravy Recipes

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!

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.

Steps:

• Cook sausage in a large skillet, breaking up into small pieces as it cooks.
• Once fully cooked, add butter and mix well until melted and mixed together.
• Add flour and mix together.
• Add milk 1/2 cup at a time, stirring well after each addition. Mixture will become very thick and then slowly thin out. If you add all of milk at once it will clump. Add it slowly so that it will be a smooth gravy. This is called making a roux.
• Once all milk is added add salt and pepper to taste.
• Serve over biscuits.

Steps:

• Prepare an outdoor grill for cooking over medium heat. Line a baking sheet with parchment paper.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring and breaking up with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Remove from the heat, and use a slotted spoon to transfer the sausage to a plate.
• Reserving 2 tablespoons of drippings in the skillet (drain or add oil as needed), return it to medium-high heat. Whisk in the flour and cook, whisking frequently, until the mixture becomes loose and turns a light tan color, 1 to 2 minutes. Slowly whisk in the milk, 1/4 teaspoon salt and 1/2 teaspoon pepper. Simmer, whisking frequently, until the sauce has thickened to the consistency of thin gravy, 6 to 8 minutes. Return the cooked sausage to the skillet and stir. Remove from the heat, cover and set aside.
• Divide the pizza dough into 4 balls. Dust a clean flat work surface with flour, and roll each ball into an 8-inch circle. Transfer the dough circles to the prepared baking sheet, and brush both sides with oil.
• Lightly oil the grill grates. Grill the crusts until they start to puff and distinct grill marks appear on the underside, about 1 minute. Flip. Evenly divide the Cheddar among the crusts, leaving a small well empty in the center of each. Immediately crack 1 egg into each well. Grill, covered, until the whites have completely set and the Cheddar has melted, 8 to 10 minutes.
• Meanwhile, reheat the sausage gravy if needed. Remove the pizzas from the grill and drizzle each with a couple spoonfuls of warm gravy. Garnish with the scallions. Serve immediately with hot sauce and any remaining gravy served on the side.

Steps:

• Preheat oven to 425 degrees with rack in center position.
• Roll out puff pastry to 12-inch square. Brush maple syrup over entire surface.
• Cut dough into thirds in each direction and then cut each square in half diagonally, ending with 18 triangles. Place a breakfast sausage link on the lower third of each triangle and roll up, making sure to place each tip-side down on a parchment-lined baking sheet.
• Whisk egg and 1 teaspoon water in a small bowl until lightly beaten. Brush each puff with egg wash and bake for 16 to 18 minutes until golden brown.

Steps:

• In a large skillet over medium heat, brown sausage until no longer pink. Drain and set aside. In a large bowl, combine the biscuit mix, milk, water, chilies and egg. Stir in the corn and sausage. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; remove from pan to a wire rack. Serve warm.