BISCUITS AND SAUSAGE GRAVY
This is an old Southern biscuits and gravy recipe that I've adapted. Homemade sausage gravy is a classic, hearty breakfast that takes you on a trip to the South every time it's served. -Sue Baker, Jonesboro, Arkansas
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small skillet, cook sausage over medium heat until no longer pink, 3-5 minutes, breaking into crumbles; drain. Add butter and heat until melted. Add the flour, salt and pepper; cook and stir until blended. Gradually add the milk, stirring constantly. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with biscuits.
Nutrition Facts : Calories 337 calories, Fat 27g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 718mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 10g protein.
BISCUITS AND SAGE SAUSAGE GRAVY
WARNING:You will want to lick the plate clean after tasting these biscuits and gravy! It has been a family recipes for over 110 years. I find using the fatty sausage mild or hot from Jimmy Dean works great. He has a sage sausage but I never use it. It just doesn't taste as good. Enjoy!
Provided by Chef Florida Janie
Categories Breads
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 637.6, Fat 49.9, SaturatedFat 21.4, Cholesterol 124.9, Sodium 1124.4, Carbohydrate 24.9, Fiber 0.8, Sugar 9.3, Protein 21.7
BEST SAUSAGE GRAVY AND BISCUITS
For the best sausage gravy with biscuits, try this recipe at home and you won't even have to wait to order them at a restaurant. Creamy, meaty, and savory... each bite is nice and salty with a slight kick of spice from the hot sauce.
Provided by NicoleMcmom
Time 30m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 483 calories, Carbohydrate 34.1 g, Cholesterol 62.1 mg, Fat 30.6 g, Fiber 0.9 g, Protein 17.4 g, SaturatedFat 10.6 g, Sodium 1418.6 mg, Sugar 6.6 g
RESTAURANT STYLE SAUSAGE GRAVY AND BISCUITS
My own recipe for the tastiest and easiest comfort food breakfast.
Provided by Q
Categories Breakfast and Brunch Meat and Seafood Sausage
Time 35m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the sausage into a deep, heavy skillet over medium heat, and cook and stir until the sausage is browned and crumbly, about 15 minutes. Drain excess grease, and mix the sausage with the cream of mushroom soup and water. Bring to a boil, reduce heat to a simmer, and cook until the gravy has thickened, about 15 minutes.
- While gravy is simmering, pop open the can of biscuit dough, and gently separate biscuits. Place them onto a an ungreased baking sheet about 2 inches apart.
- Bake biscuits until golden brown, 13 to 17 minutes; split the biscuits in half, place onto serving plates, and ladle gravy over biscuits to serve.
Nutrition Facts : Calories 407.9 calories, Carbohydrate 31.4 g, Cholesterol 33 mg, Fat 25.5 g, Fiber 0.4 g, Protein 13 g, SaturatedFat 7.5 g, Sodium 1683.5 mg, Sugar 5.6 g
CORNMEAL-SAGE BISCUITS WITH SAUSAGE GRAVY
Sage and cornmeal give the biscuits an interesting taste and texture, perfect for the turkey sausage gravy in this southern-style breakfast.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. Stir 1 3/4 cups Bisquick mix, the cornmeal, 2/3 cup milk and the sage until soft dough forms; beat 30 seconds. Drop by 12 spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
- While biscuits are baking, cook sausage in 2-quart saucepan over medium heat, stirring frequently, until no longer pink; drain. Sprinkle 1/4 cup Bisquick mix over sausage; stir in to blend. Gradually stir in 2 1/4 cups milk until well blended.
- Cook about 5 minutes, stirring frequently, until thickened. Stir in salt and pepper. Serve biscuits with sausage gravy.
Nutrition Facts : Calories 335, Carbohydrate 39 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 16 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1390 mg
HOME-STYLE SAUSAGE GRAVY AND BISCUITS
Steps:
- Bake biscuits according to package directions., Meanwhile, in a large skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Add butter; cook until melted. Stir in the gravy mix, flour and seasonings until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with biscuits.
Nutrition Facts : Calories 412 calories, Fat 26g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 1208mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 1g fiber), Protein 10g protein.
SOUTHERN SAUSAGE GRAVY AND BISCUITS
This is a meal like my mother made. Neither the American Heart Association or Weight Watchers International would approve of this, but it's really good eat'n!
Provided by Danny Bennett1
Categories Breakfast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place flour into a dry non-stick frying pan over medium heat and cook until light brown.
- Stir continually to prevent flour from burning.
- Pour into a glass bowl and set aside to be used later.
- (Browing the flour will keep it from lumping when added later) Cut bacon into 1/2" pieces and place into large pot or Dutch oven.
- Fry bacon until crispy.
- Pinch sausage into small pieces and add to bacon.
- Continue frying until sausage is completely cooked.
- Add sage and butter and stir in completely until butter is melted.
- Add browned flour a few tablespoons at a time and stir until liquid becomes pasty (you may not need all of the flour).
- Pour in milk slowly, bring to a slow boil and contiue stirring until gravy thickens.
- Add black pepper to taste.
- You may also add a pinch or two of crushed red pepper flakes if you want the gravy to be more zippy.
- Serve over buttermilk biscuits prepared per package instructions.
Nutrition Facts : Calories 1100.4, Fat 81.7, SaturatedFat 33.7, Cholesterol 203.1, Sodium 1504.6, Carbohydrate 46.9, Fiber 1.2, Sugar 17.2, Protein 42.2
SAUSAGE GRAVY
It may not win any beauty contests, but white sausage gravy is glorious stuff. Ladled over a homemade biscuit, it is classic Southern breakfast fare that will sustain you well past lunchtime.
Provided by Sam Sifton
Categories breakfast, weekday, main course
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Set a large, heavy-bottomed skillet over medium heat and cook the sausage, breaking it up with a wooden spoon, until it is loose and no longer pink, approximately 10 minutes. Taste sausage and adjust seasonings - you may wish to add sage and fennel aggressively.
- Sprinkle the flour and pepper over the sausage and cook, stirring constantly, until the flour has been absorbed by the fat and has gathered its flavors close, approximately 2 to 5 minutes.
- Slowly stir in the milk and cook at a bare simmer until the gravy gets thick and the roux covers the back of a spoon. If it is too thick for your liking add more milk and stir. Check seasonings and serve over split or roughly crumbled biscuits.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 17 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 453 milligrams, Sugar 4 grams, TransFat 0 grams
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