Country Sausage Gravy Recipe Paula Deen Recipes Recipe For Lasagna

SAUSAGE GRAVY BREAKFAST LASAGNA

Steps:

• Bring a large pot of salted water to a boil. Add the noodles, and cook according to the package directions. Strain into a colander, and toss with some oil. Drape the noodles over and around the side of the colander to cool.
• Meanwhile, heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add the sausage and scallion whites, and cook, stirring and breaking the meat up into bite-size pieces (not crumbs), until the sausage is browned and cooked through, about 8 minutes. Sprinkle the flour over the cooked sausage, and stir until it is completely absorbed. Add 2 cups milk, and stir until it starts to thicken. Stir in the remaining 2 cups milk, bring to a simmer and stir until the sauce is thick enough to coat the back of a spoon, about 2 minutes. Stir in 2 teaspoons salt, 1 1/2 teaspoons pepper and the nutmeg. Remove the sauce from the heat, and let cool.
• Mix together the mozzarella, Cheddar and Parmesan in a medium bowl.
• Oil a 9- by 13-inch baking dish. Spread about 4 tablespoons of the sauce (without big pieces of sausage) over the bottom. Arrange 4 slightly overlapping noodles to fully cover the bottom of the dish. Spread 1/3 of the remaining sauce over the noodles. Spread 1/2 the spinach in an even layer. Sprinkle with about 1/3 of the scallion greens, 1/4 teaspoon salt, a few grinds of pepper and 1/3 of the cheese mixture. Continue layering with 4 more noodles, 1/2 of the remaining sauce, the remaining spinach, 1/2 of the remaining scallion greens, 1/4 teaspoon salt, a few grinds of pepper and 1/2 of the remaining cheese. Finish the lasagna with the remaining noodles, sauce and cheese. Cover the top with plastic wrap, and refrigerate overnight. Do the same with the remaining scallion greens.
• Preheat the oven to 350 degrees F. Remove the plastic wrap from the baking dish, and cover with foil. Bake until the cheese is melted and bubbly, about 45 minutes. Uncover the dish, and continue to bake until the lasagna is slightly browned, 10 to 15 minutes. Top with the remaining scallions, the parsley and a sprinkle of black pepper. Let sit for at least 15 minutes, then slice and serve.

BREAKFAST LASAGNA

Steps:

• Preheat oven to 375 degrees F. Coat a 9x13-inch baking dish with olive oil; set aside.
• In a large skillet over medium heat, warm 2 tablespoons olive oil. Add onions and cook until soft and translucent, about 5 minutes. Add a pinch chili flakes and sausage and cook, stirring occasionally to break into pieces, until sausage is cooked through and browned.
• Add 2 tablespoons butter to the skillet to melt, then stir in the flour until completely combined. Stir in chicken stock and milk, increase heat to bring to a boil, and cook until thickened, about 5 minutes. Season to taste with salt and pepper, then remove from heat and set aside to cool.
• Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add eggs and cook, stirring often, to scramble. Remove from heat and set aside.
• To assemble lasagna, spoon 1/2 cup gravy, without sausage pieces, into the bottom of the baking dish and spread to coat. Place 4 lasagna noodles over the bottom of the pan, then top with half of the eggs, half of the spinach, 1/3 of the sausage gravy, 1/2 cup shredded cheddar, 1/2 cup shredded mozzarella and 1/3 of the hashbrowns. Repeat with another layer of noodles, the remaining eggs, remaining spinach, sausage gravy, 1/2 cup shredded cheddar and 1/2 cup shredded mozzarella. Top final layer of noodles with remaining sauce, cheeses and hash browns.
• Cover and bake 30 minutes, the uncover and bake 10 minutes more. Let rest 10 minutes before slicing. Garnish with chopped chives to serve.

COUNTRY SAUSAGE GRAVY

Steps:

• Brown the pork sausage in a large skillet over medium-high heat.
• Set aside, leaving the drippings in the skillet.
• Stir the butter or bacon grease into the sausage drippings.
• Reduce the heat to medium, add the flour, stirring constantly until the mixture turns a golden brown.
• Gradually whisk the milk into skillet.
• Once the mixture is smooth, thickened, and begins to bubble, return the sausage to skillet.
• Season with salt and pepper.
• Reduce the heat and simmer for about 15 more minutes.

COUNTRY SAUSAGE GRAVY

Steps:

• Cook sausage in a large skillet. Remove and set aside, leaving any drippings in skillet.
• Using medium heat, melt butter in the skillet with the drippings. Once melted, add flour and mix until nice and smooth.
• Slowly mix in milk and keep stirring or whisking until all is a nice and even consistency.
• Take the sausage and crumble into pieces and stir into to mixture. Also add pepper and salt. Mix well.
• Reduce heat to low and let simmer for about 15 minutes, stirring occasionally. If gravy gets too thick, stir in a little more milk.
• Serve over warm biscuits

COUNTRY SAUSAGE GRAVY

Steps:

• In a skillet on medium heat cook pork, onion, green pepper, red pepper flakes, and garlic until pork is crumbly. Drain off excess fat, but leave a small amount.
• Combine butter, salt, and pepper with the meat mixture and stir until butter melts. Slowly sift flour over the top. Mix gently and allow mixture to cook for 5 minutes. It will burn, so do not let it sit unguarded. Don't forget to scrape the bottom of the pan. Add the sage and thyme.
• Slowly stir in milk, about a half a cup at a time, and incorporate it well. When the mixture thickens, add more milk. Do not let it boil vigorously, or it will burn. Add chicken bullion and let cook for five minutes. Again, if it thickens too much, add more milk. Adjust taste with more salt and pepper if needed.
• Just before serving, add the parsley, and about a 1/4 cup more milk; the gravy will thicken quickly as it cools.

SOUTHERN SAUSAGE GRAVY

Steps:

• Cook sausage in a medium skillet over medium-low heat, stirring and breaking up with a spatula. With a slotted spoon, removed the browned crumbled sausage to a paper towel.
• Add flour, stirring until blended and bubbling. Gradually add 1 1/2 cups milk; continue stirring and cooking until thickened and bubbly. Add the crumbled sausage. If too thick, add a little more milk. Taste and add salt and pepper. Stir in a dash of cayenne pepper, if desired.
• Serve over hot split and buttered biscuits. Serve sliced tomatoes or fresh fruit with these, or serve as part of a bigger breakfast.

SAWMILL GRAVY

Steps:

• In a large skillet, combine the sausage, bacon, onion and garlic. Cook over medium heat until the sausage is browned and crumbles.
• Stir in the flour, salt and pepper; cook for 1 minute, stirring constantly. Gradually stir in the half and half. Cook over medium heat, stirring constantly, until the mixture is thickened. Stir in the butter until well blended.

PAULA DEEN'S SAUSAGE GRAVY

Steps:

• In a large skillet, combine sausage, bacon, onion and garlic. Cook over medium-high heat for 8-10 minutes or until sausage is browned and crumbly.
• Drain the grease and then stir in flour and cook for 2-3 minutes, stirring frequently.
• Gradually stir in half and half. Add pepper and salt and cook for 3-4 minutes, or until gravy is thickened.
• Remove from heat and stir in butter until melted.

SAUSAGE AND BACON GRAVY

Steps:

• In a large skillet, combine sausage, bacon, onion and garlic. Cook over medium heat, until sausage is browned and crumbles. Stir in flour, salt and pepper; cook 1 minute, stirring constantly. Gradually stir in half and half. Cook over medium heat, stirring constantly until mixture is thickened. Stir in butter.

SAUSAGE GRAVY --PAULA DEEN'S RECIPE - (4.4/5)

Steps:

• In a large skillet, combine sausage, bacon, and garlic. Cook over medium-high heat for 8-10 minutes or until sausage is browned and crumbly. May need to drain a little of the fat. Stir in flour and cook for 2-3 minutes. Gradually stir in milk. Add pepper and salt and cook for 3-4 minutes or until thickened.

LOTS O'MEAT LASAGNA

Steps:

• Preheat oven to 350 °F.
• In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.
• Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.
• In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.
• Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.
• Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.

GOOD OLD COUNTRY STUFFING

Steps:

• Preheat oven to 350 °F.
• Crumble dried white bread into a large bowl. Add cooked white rice and crushed saltines. Sauté pork sausage. Add celery and onion and sauté until transparent - 5 to 10 minutes. Pour over bread and rice mixture. Add stock - mix, add salt, pepper, sage and poultry seasoning. Add 3 beaten eggs and mix well. Reserve 2 tablespoons of mix for gravy. Add slices of 1/4 stick of butter on top. Pour into greased pan and bake until done - 45 minutes.
• Mushroom Giblet Gravy:
• Bring stock and giblets to a boil. Add bouillon and 2 tablespoons reserved stuffing mixture. Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2 to 3 minutes. Meanwhile, sauté mushrooms until browned in 3 tablespoons butter. Add mushrooms to gravy with egg and salt and pepper, to taste.

COUNTRY FRIED STEAK WITH MILK GRAVY

Steps:

• Add 1 1/4 cups flour to a pie plate and season with salt, pepper and seasoned salt.
• Add buttermilk to a pie plate and season with a few dashes of hot sauce.
• Season the meat on both sides with Paula Deen House Seasoning. Dredge the steaks through the buttermilk then the flour.
• Add an inch of oil to a large heavy skillet set over medium-high heat. Add steaks to the hot oil in batches and fry until golden and brown, about 5 minutes per side. Drain on a paper towel-lined sheet tray and repeat with remaining steaks.
• Reduce the heat to medium and sprinkle 2 tablespoons flour into oil and stir with wooden spoon. Slowly pour in the milk while stirring. Stir gravy until smooth. Season with lots of black pepper. Add the steaks back to the skillet and reduce the heat to low. Cover and simmer for 20 minutes.
• Serve on buttered biscuits with sliced green onions.