Cheesy Sausage Gravy Recipes

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SAUSAGE GRAVY



Sausage Gravy image

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

Categories     Breakfast     Brunch

Time 20m

Yield 6 servings.

Number Of Ingredients 10

1 pound sage-flavored bulk pork sausage
2 tablespoons finely chopped onion
6 tablespoons all-purpose flour
1 quart milk
1/2 teaspoon poultry seasoning
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Dash Worcestershire sauce
Dash hot pepper sauce
Biscuits

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.

CHEESY SAUSAGE GRAVY



Cheesy Sausage Gravy image

I appreciate the make-ahead convenience of this breakfast dish shared by a friend many years ago. I've served this to overnight guests, and they never fail to ask for the recipe. -P.J. Prusia, Raymore, Missouri

Provided by Taste of Home

Time 15m

Yield 8 servings.

Number Of Ingredients 9

1 pound bulk pork sausage
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon pepper
2-1/2 cups whole milk
2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
6 hard-boiled large eggs, chopped
1 jar (4-1/2 ounces) sliced mushrooms, drained
Warm biscuits

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain and remove sausage. In the same skillet, melt butter. Stir in flour and pepper until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly., Stir in soup until blended. Stir in eggs, mushrooms and sausage. Transfer to a 3-qt. slow cooker. Cover and cook on low for 7-8 hours. Stir; serve over biscuits.

Nutrition Facts : Calories 318 calories, Fat 25g fat (11g saturated fat), Cholesterol 210mg cholesterol, Sodium 761mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 13g protein.

SAUSAGE GRAVY



Sausage Gravy image

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

1 pound ground pork sausage
3 tablespoons all-purpose flour
3 cups milk

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

SAUSAGE GRAVY



Sausage Gravy image

A classic Southern-style American dish and a diner staple, homemade sausage gravy is creamy, salty, and the ultimate in breakfast comfort foods.

Provided by Diana

Categories     Breakfast

Time 20m

Number Of Ingredients 7

1 lb pork sausage
2 tablespoons butter
¼ cup (30g) all purpose flour
2 ½ cups milk
¼ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • In a cast iron skillet over medium-high heat, brown the sausage breaking it up as you cook until it's no longer pink. Do not drain the fat.
  • Melt the butter, and sprinkle the flour over the cooked sausage. Cook the flour for 2 minutes, then slowly add milk and stir constantly as you pour it in to avoid clumps.
  • Bring the mixture to a boil, reduce heat and simmer until it's thickened.
  • Season with garlic powder, salt, and pepper. Taste before adding salt, some sausages are saltier than others and may not need additional salt added.
  • Serve immediately after cooking over split biscuits.

Nutrition Facts : Calories 88 kcal, ServingSize 1 serving

SAUSAGE GRAVY



Sausage Gravy image

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

1 pound breakfast sausage, hot or mild
1/3 cup all-purpose flour
3 to 4 cups whole milk, more to taste
1/2 teaspoon seasoned salt
2 teaspoons freshly ground black pepper, more to taste
Biscuits, warmed, for serving

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!

SUPER EASY SAUSAGE GRAVY



Super Easy Sausage Gravy image

This is always a winner in our house. The gravy is not a really thick gravy, but the taste more than makes up for it. Serve over biscuits or toast.

Provided by Tami

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Pork Gravy

Time 30m

Yield 10

Number Of Ingredients 6

1 pound bulk pork sausage
½ cup all-purpose flour
1 tablespoon beef bouillon granules
¼ teaspoon ground black pepper
4 cups milk
1 tablespoon Worcestershire sauce

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease, reserving about 2 tablespoons in the skillet. Reduce heat to medium-low.
  • Stir flour, beef bouillon, and black pepper into sausage until evenly coated and grease is absorbed, 2 to 3 minutes. Gradually stir milk into sausage mixture; add Worcestershire sauce. Simmer gravy, stirring often, until thickened, 10 to 15 minutes.

Nutrition Facts : Calories 190.4 calories, Carbohydrate 10.2 g, Cholesterol 33.9 mg, Fat 11.8 g, Fiber 0.2 g, Protein 10.1 g, SaturatedFat 4.7 g, Sodium 594.3 mg, Sugar 4.9 g

CHEESE BISCUITS & SAUSAGE GRAVY



Cheese Biscuits & Sausage Gravy image

I use the lean Jimmy Deans Sausage and don't even have to drain away any grease. This is my own creation. Very easy and so delicious.

Provided by Diane in Nebraska

Categories     Breads

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons margarine or 2 tablespoons butter
1 medium onion, chopped
1/2 cup celery, chopped (optional)
1 dash salt
4 tablespoons flour
2 cups milk
2 cups cream
2 slices kraft American cheese
24 ounces Jimmy Dean sausage (50% less fat)
2 cups Bisquick
1 cup shredded cheddar cheese
3/4 cup milk or 3/4 cup half-and-half cream
1 teaspoon lemon juice
1 dash garlic salt (if desired)
1 dash sugar

Steps:

  • In a medium size saucepan sauté margarine, onions, celery and dash of salt for 5 minutes.
  • Add sausage and continue to cook until the sausage is fully cooked.
  • Turn heat down and simmer another 10 minutes.
  • Stir in flour and cook for 5 minutes, stirring constantly.
  • The bottom of the pan will be brown with bits of stuck on meat and flour.
  • The darker the crumbs stuck to the bottom, the more golden brown the gravy will be.
  • Remove pan from heat and stir in milk, cream and cheese slices.
  • Stir until you can not feel anything stuck to the bottom of the pan.
  • Place back on low heat and bring to a simmer.
  • The gravy will thicken as it cooks and may need a little extra milk if it is thicker than you like it.
  • Simmer for 10 minutes or longer, being sure to stir often.
  • Taste for seasonings, add salt and pepper if desired.
  • Normally I don't add any as the sausage flavors the gravy just right.
  • Instructions for Biscuits:Mix milk and lemon juice.
  • Mix cheese with Bisquick, sugar and garlic salt.
  • With a fork, stir in milk just until mixed.
  • Biscuits can be rolled out and cut or just dropped by spoonfuls onto baking sheet.
  • Bake at 350º for 10-12 minutes or until golden brown.
  • After removing them from the oven, brush with melted margarine/butter if desired.

EASY SAUSAGE GRAVY



Easy Sausage Gravy image

Make and share this Easy Sausage Gravy recipe from Food.com.

Provided by beckpen

Categories     Breakfast

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb bulk pork sausage
2 tablespoons butter or 2 tablespoons margarine
6 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon pepper
1 3/4 cups milk
3 1/2 cups milk
biscuit

Steps:

  • In a saucepan, cook the sausage over medium heat until no longer pink.
  • Stir in butter until melted.
  • Sprinkle with flour.
  • Gradually stir in milk, salt, and pepper.
  • Bring to a boil.
  • Cook and stir for 2 minutes.
  • Serve over biscuits.

Nutrition Facts : Calories 423.2, Fat 27.4, SaturatedFat 13.1, Cholesterol 111.1, Sodium 290.7, Carbohydrate 15.9, Fiber 0.3, Protein 27.3

SKILLET CHEDDAR BISCUITS AND SAUSAGE GRAVY



Skillet Cheddar Biscuits and Sausage Gravy image

You might already have a biscuits and gravy recipe, but once you try our easy, all-in-one-skillet version with Cheddar-spiked biscuits, you'll wonder why you haven't been making it this way all along!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 35m

Yield 8

Number Of Ingredients 7

1 1/2 cups Original Bisquick™ mix
1/2 cup milk
1 cup shredded white Cheddar cheese (4 oz)
2 tablespoons butter
1 lb bulk breakfast sausage
1/4 cup Gold Medal™ all-purpose flour
2 cups milk

Steps:

  • Heat oven to 400°F. In medium bowl, stir together Bisquick™ mix and the 1/2 cup milk; stir until well mixed. Stir in cheese. Set aside.
  • In 10-inch cast-iron or ovenproof skillet, melt butter over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink.
  • Add flour; cook 1 to 2 minutes, stirring frequently, until thickened. Stir in 2 cups milk. Heat to boiling; boil 1 minute. Remove from heat.
  • Drop biscuit dough in 8 large spoonfuls onto hot sausage gravy.
  • Bake 14 to 16 minutes or until biscuits are golden brown.

Nutrition Facts : Calories 480, Carbohydrate 21 g, Cholesterol 75 mg, Fat 4, Fiber 0 g, Protein 16 g, SaturatedFat 15 g, ServingSize 1 Servings, Sodium 980 mg, Sugar 4 g, TransFat 0 g

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