BRUNCH PUFF WITH SAUSAGE GRAVY
Steps:
- Preheat oven to 400°. In a small bowl, whisk 6 eggs, milk, salt and 1/4 teaspoon pepper until blended., In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Remove from heat., In a small bowl, whisk remaining egg with water. On a lightly floured surface, unfold one sheet of puff pastry and roll to a 10-in. square. Transfer to a parchment-lined baking sheet. Arrange ham over pastry to within 1 in. of edges; top with scrambled eggs. Sprinkle with cheese., Brush beaten egg mixture over edges of pastry. Roll remaining puff pastry to a 10-in. square; place over filling. Press edges with a fork to seal; cut slits in top. Brush top with additional egg mixture; sprinkle with remaining pepper. Bake until golden brown, 20-25 minutes., Meanwhile, in a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings, wiping skillet clean if necessary., In same pan, prepare gravy mix according to package directions. Stir in sausage. Serve with pastry.
Nutrition Facts : Calories 546 calories, Fat 35g fat (10g saturated fat), Cholesterol 193mg cholesterol, Sodium 1138mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 4g fiber), Protein 21g protein.
BREAKFAST SAUSAGE PUFFS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 4
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.
SAUSAGE PUFFS WITH ONION GRAVY
One of several budget-savvy "sizzling sausages" recipes which appeared in this week's 'New Idea'. I have also posted Recipe #352629, Recipe #352627, Recipe #352626 and Recipe #352632. this recipe, food editor Barbara Nortwood has costed at $A1.25 per serve. Chipolatas are small pork sausages that are Italian in origin. They are enjoyed throughout Europe with special popularity in the UK as a breakfast sausage. Most US residents know chipolatas as Italian sausages.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 45m
Yield 6 Sausage Puffs with Onion Gravy, 6 serving(s)
Number Of Ingredients 14
Steps:
- To make the onion gravy, heat the oil in a medium saucepan; add the onion; cook, stirring occasionally, until soft; add the sugar; cook, stirring for 2 minutes; add blended gravy powder and water; cook, stirring, until the gravy boils and thickens; simmer for 2 minutes; remove from the heat; cover to keep warm.
- Cook the sausages in a heated, oiled pan, until browned and cooked.
- Preheat the oven to 240°C/475°F/9 gas mark.
- Whisk the eggs, milk and flour in a large bowl to a smooth batter; season with salt and pepper, to taste.
- Place 2 teaspoons of oil in each hole of a 6-hole Texas muffin pan (3/4 cup capacity); place in a very hot oven (240°C/475°F/9 gas mark) for 5 minutes, or until the oil is very hot; remove the pan from the oven; divide the batter evenly among the pan holes; place 2 sausages in each hole; sprinkle with chopped rosemary.
- Cook in a very hot oven (240°C/475°F/9 gas mark) for 25 minutes, or until the puffs have risen and browned. Don't open the oven door while the puffs are cooking or they will deflate.
- Remove the sausage puffs from the oven; allow them to sit for 5 minutes in the pan, then serve them garnished with the extra rosemary and the onion gravy - and your choice of steamed vegetables.
Nutrition Facts : Calories 290.7, Fat 16.2, SaturatedFat 3.4, Cholesterol 111.4, Sodium 232.5, Carbohydrate 28.4, Fiber 1.1, Sugar 3.8, Protein 7.8
BISCUITS WITH HERB BREAKFAST SAUSAGE GRAVY
I have my favorite Southern biscuits and gravy, but scaled it down and changed the seasonings for a decidedly Italian twist.
Provided by thedailygourmet
Time 30m
Yield 5
Number Of Ingredients 17
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Pour milk into a measuring cup and add vinegar; set aside until milk curdles, 5 to 10 minutes.
- Whisk together flour, baking powder, baking soda, sea salt, oregano, basil, and thyme in a large bowl. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
- Make a well in the dry ingredients and stir gently with a wooden spoon while pouring in 1/4 cup curdled milk at a time. Stop adding milk when it resembles a slightly tacky but moldable dough, stirring until just combined. You may not need all of the milk.
- Turn mixture onto a lightly floured surface, dust the top with a bit of flour, and then very gently turn the dough over on itself 5 to 6 times. Form dough into a 1-inch thick disc, handling as little as possible.
- Using a 1-inch thick dough cutter, push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in 2 rows, making sure they just touch; this will help them rise uniformly. Gently reform the dough and cut out 1 or 2 more biscuits.
- Bake in the preheated oven until fluffy and slightly golden brown, 10 to 15 minutes.
- While biscuits are baking, cook sausage in a skillet over medium heat until browned, using a wooden spoon to break it up as it cooks, about 5 minutes.
- Stir butter in a saucepan until melted. Mix in flour, salt, and seasoning. Cook and stir for 1 minute. Whisk in milk and continue cooking and stirring until gravy has thickened. Cook and stir for 1 minute more. If mixture is too thick, add in enough chicken broth until gravy has desired consistency. Serve gravy immediately over split biscuits.
Nutrition Facts : Calories 294 calories, Carbohydrate 27.2 g, Cholesterol 51.4 mg, Fat 15.7 g, Fiber 1 g, Protein 11.5 g, SaturatedFat 8.7 g, Sodium 755.3 mg, Sugar 5.1 g
SOUTHERN BRUNCH PASTRY PUFF
Steps:
- Preheat oven to 375°. In a small saucepan, bring 2 cups of water to a boil. Slowly stir in grits. Reduce the heat to medium-low; cook, covered, 5 minutes or until thickened, stirring occasionally. Remove from heat. Stir in the cheese, butter, pesto, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended., Meanwhile, in a large skillet, cook sausage and red pepper over medium heat until sausage is no longer pink and red pepper is tender, 4-6 minutes, breaking up sausage into crumbles; drain., In a small bowl, whisk 6 of the eggs and the remaining salt and pepper until blended. Return sausage to skillet. Pour in the egg mixture; cook and stir until the eggs are thickened and no liquid egg remains., Unfold each of the puff pastry sheets onto a 12x10-in. sheet of parchment. Spread grits up to 1/2 in. from the edges. Spoon the sausage mixture over half of the grits on each pastry. Fold pastries over the sausage mixture to enclose; press the edges with a fork to seal. Transfer to a baking sheet., In a small bowl, whisk remaining egg and water; brush over pastries. If desired, top with additional ground pepper. Bake until golden brown. Let stand 10 minutes. Cut each pastry into 4 pieces.
Nutrition Facts : Calories 587 calories, Fat 39g fat (14g saturated fat), Cholesterol 208mg cholesterol, Sodium 766mg sodium, Carbohydrate 43g carbohydrate (1g sugars, Fiber 5g fiber), Protein 18g protein.
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
SAUSAGE BREAKFAST GRAVY (FOR BISCUITS)
I've found that adding a little cream to the sausage gravy makes all the difference in the world! Easy (and delicious) biscuit recipe = Recipe #263699
Provided by Galley Wench
Categories Breakfast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Saute sausage in a large saucepan over medium heat until done.
- Drain off excess grease.
- Stir in the butter until its melted; stir in sage.
- Slowly sprinkle flour over the sausage, stirring continuously until the flour has coated the sausage.
- Gradually stir in the milk, and worchestershire.
- Bring the gravy to a boil and cook and stir for 2 minutes until thickened.
- Stir in cream as desired.
- Serve immediately.
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