COUNTRY SAUSAGE GRAVY
This is a family favorite that my dad taught me long ago. It's very filling and if company arrives unexpectedly for breakfast, just add more flour and milk. This recipe works best with a cast iron skillet as it holds heat so well. And besides, it makes the meal more authentic! Serve over buttermilk biscuits.
Provided by MALTBUSTER75
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Pork Gravy
Time 35m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 700.1 calories, Carbohydrate 20.3 g, Cholesterol 117.8 mg, Fat 60.1 g, Fiber 1.4 g, Protein 19.7 g, SaturatedFat 25.3 g, Sodium 1389.3 mg, Sugar 8.1 g
THE MORNING AFTER REDEYE GRAVY
Steps:
- In a saucepot set over medium heat, melt the butter. Add the onions and garlic, and saute for 3 minutes. Add the sausage and cook for 5 minutes. Add the flour to create a roux. Cook, stirring continuously, until the roux is a rich caramel color and smells nutty, 5 minutes. Add the stock and coffee, and stir. Add the paprika, black pepper and cayenne. Cook, stirring occasionally, until thickened, about 15 minutes. Finish with the cream and season with salt.
COUNTRY SAUSAGE GRAVY
Growing up, we ate this gravy over slices of white bread, sliced ripe tomatoes, scrambled eggs and, of course, biscuits. Sometimes I use maple sausage, sometimes I add 1/4 cup of minced onions and sometimes I add a shake of crushed red pepper. Use your imagination!
Provided by Mercy
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
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 WITH RED-EYE GRAVY
Great homemade breakfast and the aroma will wake up the whole house. Serve with a couple scrambled eggs and you have a wonderful way to start the day
Provided by daisyb6107
Categories One Dish Meal
Time 47m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a medium bowl combine the pork, croutons, onion, garlic, the 1 teaspoon brown sugar, sage, salt, thyme, and cayenne. Mix thoroughly. Gently mix in cherries (for added flavor, soak cherries in 1/4 cup of bourbon for 15 minutes). Shape mixture into twelve 3-inch patties, using wet hands. Arrange on a tray. Cover; refrigerate overnight.
- In a large skillet fry patties, half at a time, in hot oil over medium heat for 5 minutes on each side or until browned and cooked through. Remove from heat:keep warm.
- For the Red-Eye Gravy, stir the 2 tablespoons brown sugar into the drippings in skillet. Stir in the coffee. Bring to boiling. Boil gently, uncovered, for 2 or 3 minutes or until gravy is slightly thickened and has a rich reddish brown, scraping the skillet to loosen any crusty bits.
- Split biscuits. Serve sausage patties in split biscuits with gravy.
Nutrition Facts : Calories 108.2, Fat 4.9, SaturatedFat 1.5, Cholesterol 32.5, Sodium 177.9, Carbohydrate 4.1, Fiber 0.2, Sugar 2.7, Protein 11.3
COUNTRY HAM AND REDEYE GRAVY
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Slowly fry ham slices on both sides, in a cast iron skillet until lightly browned on each side. Transfer the slices to a heated plate.
- Add coffee to the skillet and, over high heat, boil it down, scraping the deglazings on the
- the bottom of the skillet with a wooden spoon.
- Reduce the liquid to almost a glaze and spoon over ham slices. Serve with something mild and traditional like boiled rice or grits.
GEORGIA COUNTRY HAM AND REDEYE GRAVY
As a child, I remember my grandparents having a smokehouse. In the dead of winter, when it was well below freezing, a hog would be slaughtered and no part of it wasted. The fresh hams were then covered in a dry salt mixture, wrapped, and hung up for several months to cure. To cook, they were sliced and pan fried, sometimes with a tiny bit of lard, in a hot, black iron skillet. Hot, usually breakfast, coffee was poured into the skillet to deglaze it, making red eye gravy. Redeye Gravy gets its name from the appearance of the gravy after the coffee sinks to the bottom. Serve over biscuits or grits.
Provided by Skunkee
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Pork Gravy
Time 16m
Yield 1
Number Of Ingredients 3
Steps:
- Melt butter in a cast iron skillet over medium heat. Add ham; cook until browned, about 3 minutes per side. Remove ham from skillet, reserving fat. Pour coffee into the pan, scraping the browned bits from the bottom of the pan with a wooden spoon. Bring to a boil. Serve gravy over the ham.
Nutrition Facts : Calories 238.4 calories, Cholesterol 73.7 mg, Fat 24.2 g, Protein 5.8 g, SaturatedFat 15 g, Sodium 520.1 mg
More about "country sausage with red eye gravy recipes"
SOUTHERN RED-EYE GRAVY RECIPE - THE SPRUCE EATS
From thespruceeats.com
10 BEST SOUTHERN RED GRAVY RECIPES | YUMMLY
From yummly.com
TRADITIONAL COUNTRY HAM & RED-EYED GRAVY RECIPE - PAULA DEEN
From pauladeen.com
COUNTRY SAUSAGE GRAVY RECIPE
From countryrecipebook.com
COUNTRY HAM AND RED EYE GRAVY - TASTE OF SOUTHERN
From tasteofsouthern.com
FAMOUS RED EYE GRAVY RECIPE - MADE WITH COUNTRY HAM
From countryrecipebook.com
RED EYE GRAVY WITH QUAIL - SOUTHERN RED EYE GRAVY RECIPE | HANK …
From honest-food.net
HOW TO TURN LEFTOVER COFFEE INTO RED-EYE GRAVY | EPICURIOUS
From epicurious.com
COUNTRY SAUSAGE WITH RED-EYE GRAVY | BETTER HOMES
From bhg.com
Total Time 47 minsCalories 92 per serving
- In a medium bowl combine the pork, croutons, onion, garlic, the 1 teaspoon brown sugar, sage, salt, thyme, and cayenne. Mix thoroughly. Gently mix in cherries. Shape mixture into twelve 3-inch patties, using wet hands, if necessary. Arrange on a tray. Cover; refrigerate overnight.
- In a large skillet fry patties, half at a time, in hot oil over medium heat for 5 minutes on each side or until browned and cooked through (160 degrees F). Remove from heat; keep warm.
- For the Red-Eye Gravy, stir the 2 tablespoons brown sugar into the drippings in skillet. Stir in the coffee. Bring to boiling. Boil gently, uncovered, for 2 to 3 minutes or until gravy is slightly thickened and a rich reddish brown, scraping the skillet to loosen any crusty bits.
RED EYE GRAVY RECIPE - STEVENS SAUSAGE COMPANY
From stevens-sausage.com
Estimated Reading Time 30 secs
BISCUITS AND RED EYE GRAVY, SOUTHERN STYLE - MACHEESMO
From macheesmo.com
SAWMILL GRAVY WITH SAUSAGE RECIPE | ALTON BROWN
From altonbrown.com
COUNTRY HAM AND RED-EYE GRAVY RECIPE
From crecipe.com
COUNTRY HAM WITH RED EYE GRAVY - THE COOKING BRIDE
From cookingbride.com
HOW TO MAKE RED-EYE GRAVY, THE CLASSIC SOUTHERN PAN SAUCE FROM …
From tdn.com
GRITS, COUNTRY HAM AND RED-EYE GRAVY VIDEOS RECIPE
From crecipe.com
COUNTRY SAUSAGE GRAVY | RECIPE - PINTEREST
From pinterest.com
RED EYE GRAVY RECIPES - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
COUNTRY HAM WITH REDEYE GRAVY | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
COUNTRY HAM WITH RED EYE GRAVY | MRFOOD.COM
From mrfood.com
COUNTRY SAUSAGE GRAVY FROM SCRATCH RECIPES
From stevehacks.com
COUNTRY SAUSAGE GRAVY RECIPE - A RANCH MOM
From aranchmom.com
CLASSIC RED EYE GRAVY - FEAST AND FARM
From feastandfarm.com
RED EYE GRAVY, BISCUITS AND COUNTRY HAM -THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
COUNTRY HAM AND RED EYE GRAVY RECIPE | OUR STATE
From pinterest.com
MAPLE BREAKFAST SAUSAGE WITH BUTTERY RED EYE GRAVY
From sportingchef.com
COUNTRY HAM WITH RED EYE GRAVY FROM LANA'S COOKING
From lanascooking.com
SAUSAGE GRAVY RECIPE - TASTE OF SOUTHERN
From tasteofsouthern.com
OLD FASHIONED SOUTHERN RED-EYE GRAVY RECIPE - YOUTUBE
From youtube.com
HOW TO MAKE RED-EYE GRAVY, THE CLASSIC SOUTHERN PAN SAUCE FROM …
From chicagotribune.com
RED EYE GRAVY RECIPE - FOOD NEWS
From foodnewsnews.com
RED EYE GRAVY - FOX VALLEY FOODIE
From foxvalleyfoodie.com
QUICK ANSWER: WHAT IS SAUSAGE GRAVY MADE OF - MONTALVOSPIRIT
From montalvospirit.com
COUNTRY SAUSAGE GRAVY - COOP CAN COOK
From coopcancook.com
RED-EYE GRAVY - SOUTH YOUR MOUTH
From southyourmouth.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love