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!
ITALIAN SAUSAGE GRAVY AND BISCUITS
Here's a simple sausage gravy with an Italian flair that's served over hot biscuits.
Provided by Classico
Categories Trusted Brands: Recipes and Tips Classico® Pasta Sauce
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Cook sausage in a large skillet over medium heat until no longer pink, following cooking instructions indicated on the packaging. Add diced onions and continue to cook until onion softens and turns transparent. Drain fat.
- Stir in the Alfredo sauce, sage and black pepper. Bring to a simmer, stirring occasionally; reduce heat and simmer for 10 minutes.
- Serve over fresh biscuits and top with green onion.
Nutrition Facts : Calories 492 calories, Carbohydrate 44.4 g, Cholesterol 34 mg, Fat 26.9 g, Fiber 2.9 g, Protein 18 g, SaturatedFat 8.1 g, Sodium 1842.7 mg, Sugar 6.7 g
EASY SAUSAGE GRAVY AND BISCUITS
Hot jumbo buttermilk biscuits with creamy sausage gravy are ready in just 15 minutes for a hearty, family-favorite breakfast.
Provided by JimmyDean
Categories Trusted Brands: Recipes and Tips Jimmy Dean
Time 15m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 332.8 calories, Carbohydrate 30.8 g, Cholesterol 24.9 mg, Fat 18.7 g, Fiber 0.5 g, Protein 9.8 g, SaturatedFat 6.1 g, Sodium 718.3 mg, Sugar 7.7 g
SAUSAGE ITALIAN GRAVY
Make and share this Sausage Italian Gravy recipe from Food.com.
Provided by andypandy
Categories Lunch/Snacks
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepot over medium heat saute the onion in the olive oil.
- Add garlic and continue to saute.
- Add sausage meat and brown slightly on all sides.
- Drain off any fat.
- Add thyme, tomatoes, salt and pepper, and 2 tablespoons of the basil.
- When sauce is bubbly, reduce heat and cover.
- Cook for at least one hour.
- Add the remaining fresh basil leaves the last fifteen minutes.
- Serve on cooked soft or firm polenta with extra romano cheese sprinkled over the top.
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
NIRVANA ITALIAN GRAVY
This is a pasta sauce I make once a year and fill my freezer. Serve with any kind of pasta. Note from UnknownChef86: This is a recipe I adopted in 2006.
Provided by UnknownChef86
Categories European
Time 6h
Yield 18 pints
Number Of Ingredients 35
Steps:
- Cover the bottom of a stock pot (at least 12 quart) with olive oil and set over medium heat.
- Add short ribs, oxtails, country style spare ribs and beef neck bone and brown them with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon granulated onion, and 1 teaspoon garlic powder.
- Cook until both sides of meat are browned.
- Remove meat to a bowl and set aside.
- In the same pan add the sausage and ground beef.
- When ground meats are cooked through, drain grease and oil from pan.
- If there are any large pieces of the ground meats, break them up or pulse in a food processor.
- Add to bowl with other meats, set aside.
- Pour 1/4 cup olive oil into pot and saute onions, Italian parsley, garlic, shallots, jalapeno peppers, and pesto.
- Add 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon granulated garlic and 1/2 teaspoon granulated onion.
- When onions are limp, add all of the reserved meats.
- Over medium heat, add 2 cups red wine.
- While this mixture is cooking, in a separate saute pan, add 1/4 cup olive oil and over medium heat saute mushrooms.
- Raise heat to medium high and add 1/4 teaspoon salt, 1/2 granulated garlic, 1/2 teaspoon sugar.
- When mushrooms are browned add them to meats along with the tomato puree, tomato sauce and stock.
- In a food processor pulse stewed tomatoes with tomato paste until smooth and add them to the pot.
- Add allspice, Italian seasoning, 2 tablespoons sugar, 1 tablespoon salt, 1 teaspoon granulated garlic, 1 teaspoon granulated onion.
- The gravy must cover the meat and come close to the top of the pot.
- Reduce heat to the lowest simmer and cook uncovered for approximately 4 to 5 hours.
- Stir occasionally to keep from sticking to the bottom of the pan.
- When meat on oxtail is tender, take all of the whole meats out of the pot, leaving the ground meats inches.
- To complete gravy, add 1 tablespoon granulated garlic, fresh basil and cream sherry.
- Serve the meat with gravy and pasta.
- Remove the rest of the gravy from the heat and let cool for 2 hours at room temperature then divide into pint containers and freeze.
Nutrition Facts : Calories 567.8, Fat 34.7, SaturatedFat 10.3, Cholesterol 71.7, Sodium 1510.4, Carbohydrate 38.3, Fiber 7.4, Sugar 22.2, Protein 25
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