Midwestern German Fries With Sausage Gravy Recipes

Steps:

• Preheat oven to 500 degrees F.
• Parboil potatoes for 4 minutes in a large pot over medium heat, or pierce with fork and microwave for 6 minutes. When ready, cut into 8 wedges each and sprinkle with vinegar.
• In large skillet, heat the extra-virgin olive oil over medium-high heat, add the bacon and cook until crisp. Remove with a slotted spoon to paper towels and reserve. Toss potatoes in the bacon drippings and season with sugar, and salt and pepper. Scatter onto a baking sheet and roast, in the preheated oven, until golden and crisp, about 20 minutes. Transfer potatoes to a serving bowl and toss with the parsley and the reserved bacon.

Steps:

• In a saucepan, over medium heat, combine the butter and flour. Stir until incorporated. Cook for 12 to 15 minutes for a dark roux. Stir in the stock. Season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium low and continue cooking for 15 to 20 minutes. Remove from the heat and keep warm. Peel the potatoes and cut fries, 4 inches by 1/2-inch. Bring a pot of salted water to a boil. Add the potatoes and blanch for 4 minutes. Remove, drain and cool completely. Fry the potatoes until golden brown. Remove and drain on paper towels. Season with salt and pepper. To serve, mound the fries into the individual (16-ounce) disposable cups. Spoon the gravy over the fries and crumble the cheese. Serve immediately.

Steps:

• Heat a large skillet over medium heat. Cook and stir sausage, olive oil, pepper, and sage in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes.
• Stir flour into sausage mixture until thoroughly mixed. Pour milk into sausage mixture and reduce heat to medium-low. Cook, stirring frequently, for 5 minutes. Reduce heat to low, cover skillet with a lid, and cook, stirring occasionally, until gravy is thickened, about 10 minutes.

Steps:

• In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add bratwurst and onion; cook and stir until bratwurst starts to brown and onion softens. Stir in beer. Bring to a boil. Reduce heat; simmer, covered, turning occasionally, until a thermometer inserted in bratwurst reads 165° and brats are no longer pink, 12-14 minutes., Remove brats and onions; keep warm. Add remaining butter to pan; whisk in flour, dill weed and pepper. Bring to a boil, stirring constantly until thickened, 3-5 minutes. To serve, place 1 brat on each slice of bread; top evenly with onions and gravy.

Steps:

• Slice the potatoes into thin slices. Fry potatoes, onion and green pepper in butter in a large skillet.
• Once the potatoes are fried to your liking, add the beaten eggs. Stir mixture and cook until the eggs are done.
• While the potato mixture is cooking, brown the pound of sausage in another skillet breaking up the sausage into small chunks.
• Once the sausage is completely cooked, mix the milk and flour together until smooth and add to the sausage. Cook over medium-high heat until the sausage gravy thickens.
• Serve the sausage gravy over the German Fries.

Steps:

• Steam sausages 8 to 10 minutes.
• While sausages cool enough to handle, saute onion chunks in oil until they soften.
• Remove onions from pan and set aside.
• Slice sausages into large chunks and add to frying pan.
• Saute until sausages begin to brown.
• Return onions to pan, add beer and mustard.
• Stir until mixture is warm.

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.

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!