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!
BILL'S SAUSAGE GRAVY
This is my version of sausage gravy...the best! Pour over hot biscuits (I use store bought.) Follow these directions and you won't be disappointed! Very fattening and Umm Umm Good!
Provided by VLLYBY1
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.
Nutrition Facts : Calories 353.1 calories, Carbohydrate 11.5 g, Cholesterol 62.5 mg, Fat 30.8 g, Fiber 0.1 g, Protein 13.5 g, SaturatedFat 11.9 g, Sodium 947.4 mg, Sugar 6.5 g
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.
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
BILL'S OLD FASHIONED SAUSAGE GRAVY (SERVED OVER BISCUITS)
Make and share this Bill's Old Fashioned Sausage Gravy (Served over Biscuits) recipe from Food.com.
Provided by William Learman
Categories Breakfast
Time 55m
Yield 70-80 serving(s)
Number Of Ingredients 8
Steps:
- Brown sausage and onion in a large skillet over medium heat -- may need several batches (depending on size of skillet). Separate the sausage and onions from the drippings -- keep the drippings.
- Repeat process with bacon. Crumble bacon after cooking.
- Put bacon and sausage drippings in skillet and bring to temperature at medium heat. Add flour to drippings, stirring constantly until mixture turns golden brown.
- Transfer (roue) mixture to 12 quart pot and gradually whisk in milk. When the mixture is smooth, thick and bubbly, add the sausage and bacon to the pot.
- Season with salt and pepper. Reduce heat to a simmer for at least 15 minutes.
- Serve over biscuits. Fresh fruit make a perfect side.
Nutrition Facts : Calories 347.3, Fat 26.7, SaturatedFat 9.7, Cholesterol 66.7, Sodium 665.2, Carbohydrate 10.4, Fiber 0.2, Sugar 7.4, Protein 15.4
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