HOMEMADE BISCUITS AND COUNTRY SAUSAGE GRAVY
Easy homemade drop biscuits topped with rich sausage gravy made from scratch with ground pork, the perfect mix of seasonings, heavy cream, and cheddar cheese. The best you'll ever have!
Provided by Rachel Riesgraf
Categories Breakfast
Time 35m
Number Of Ingredients 17
Steps:
- Preheat oven to 450° F.
- Line a large sheet pan with parchment paper and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
- In a small bowl, whisk together butter and buttermilk until mixture appears lumpy.
- Add wet ingredients to dry ingredients and mix together until just combined.
- Scoop about a ¼ cup of dough onto the prepared baking sheet. Continue with remaining dough, spacing them 1-2 inches apart.
- Bake 15-17 minutes until tops are golden brown.
- Add ground pork to large skillet and season with ginger, sage, salt, and pepper. Cook over medium-high heat until browned and no longer pink, about 5-7 minutes.
- Reduce heat to medium. Melt the butter in the skillet with the pork then mix in the flour. Cook an additional minute, stirring occasionally. Mix in the milk until combined and cook until thickened, about 1-2 minutes.
- Reduce heat to low and whisk in the heavy cream. Simmer for about 5 minutes or until thickend. Mix in the cheddar cheese.
- Serve over warm biscuits!
HOMEMADE COUNTRY SAUSAGE GRAVY
Homemade country sausage gravy with flaky buttermilk biscuits is the ultimate breakfast dish made from scratch. An easy recipe, this sausage gravy is cooked in a cast iron skillet with sausage, flour and heavy cream. Add a little salt and pepper, and you have the best homemade delicious sausage gravy!
Provided by Sarah Blankenship
Categories Breakfast
Time 20m
Number Of Ingredients 5
Steps:
- In a large cast iron skillet over medium heat, cook the sausage until it is brown. Use a spatula to break up the sausage until it is crumbled. Do not discard the grease. On low heat, sprinkle the flour over the top of the sausage. Stir and allow the flour to cook for a few minutes while it absorbs the sausage grease. Add the heavy cream or milk to the sausage/flour mixture. As the milk or cream heats up, the sausage will thicken. Add salt and pepper to your desired taste. Then, continue to stir, over low heat, until the gravy thickens. How much cream or milk you add, will determine if your gravy is thick or thin. The less cream or milk, the thicker the gravy. If you want the gravy thinner, add a little more cream or milk at a time until you achieve your perfect style of gravy. Split your biscuit in half or crumble onto a plate, then top generously with sausage gravy. Add more salt and pepper, if needed.
SAUSAGE GRAVY
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
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!
SAUSAGE GRAVY RECIPE
Creamy skillet gravy with chunks of hearty sausage. Terrific served over biscuits, toast, potatoes or hash browns.
Provided by Tricia
Categories Breakfast or Brunch
Time 30m
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium heat. Add the vegetable oil to the pan. Using a paper towel, carefully spread the oil around the skillet to coat.
- Pinch off clumps of sausage and add to the skillet in a single layer. Cook, undisturbed, until the sausage is well browned and a little crispy on the bottom. Using a spatula flip the sausage in large sections. As the sausage browns, break up the clumps with a wooden spoon or stiff spatula (leave some chunks). Continue cooking until the sausage is no longer pink.
- Sprinkle the flour over the sausage and stir to coat. Continue cooking, stirring constantly, until the flour browns and has a nutty aroma, 5-8 minutes. If the sausage was extra fatty, you can add a tablespoon or two of additional flour if needed to soak up the grease.
- Slowly add half the milk to the skillet, stirring constantly until it starts to thicken and scraping up the browned bits on the bottom of the pan. Add the remainder of the milk to the skillet and reduce the heat to medium-low. Simmer gently, stirring frequently, until thickened. Check the seasoning and add salt and pepper and any additional herbs, if using. Serve immediately.
Nutrition Facts : Calories 467 kcal, Carbohydrate 14 g, Protein 23 g, Fat 35 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 97 mg, Sodium 932 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 19 g, ServingSize 1 serving
HOW TO MAKE COUNTRY GRAVY
This is a beautiful example of classic, very old-school American country cooking. There are a lot of variations, and this is my favorite. This goes on fried chicken, country-fried steak, and biscuits.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Pork Gravy
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a large skillet or saucepan over medium heat; cook sausage and bacon in the hot butter, stirring to break the sausage up into small pieces, until sausage is browned and bacon is almost crisp, about 10 minutes. Mix 1/2 cup green onion into sausage mixture and saute until onions are soft, about 3 more minutes.
- Stir flour into meat mixture, 1 to 2 tablespoons at a time, until thoroughly combined and mixture is pasty. Cook, stirring often, 2 to 3 minutes to remove raw taste of flour.
- Whisk milk into meat mixture, about 1 cup at a time, until combined. Continue to whisk until gravy begins to thicken, about 5 minutes. Turn heat to medium-high, bring gravy to a simmer, and season with a pinch of cayenne pepper, salt, and black pepper. Reduce heat to medium-low.
- Continue to simmer gravy until flavors have blended and gravy is thick, 10 to 15 minutes, stirring occasionally. Sprinkle with 1 tablespoon green onion and a pinch of cayenne pepper for garnish.
Nutrition Facts : Calories 362 calories, Carbohydrate 16.7 g, Cholesterol 69.6 mg, Fat 24.8 g, Fiber 0.7 g, Protein 17.4 g, SaturatedFat 11 g, Sodium 856.5 mg, Sugar 7.5 g
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
3 INGREDIENT HOMEMADE SAUSAGE GRAVY
Delicious homemade sausage gravy is the perfect companion to biscuits or Texas toast. Best of all this easy recipe only has 3 ingredients and takes just 15 minutes start to finish!
Provided by Melissa Riker
Categories breakfast
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- In a medium skillet, brown the sausage until cooked through. Mash into small pieces as you cook.
- Add flour into the meat and stir to mix. Cook for one minute.
- Slowly pour in milk, stir continuously until gravy thickens to your desired consistency. Season with pepper to taste if desired.
Nutrition Facts : ServingSize 1/2 cup, Calories 305 calories, Sugar 7.5 g, Sodium 59.9 mg, Fat 9.8 g, SaturatedFat 5.4 g, Carbohydrate 57.3 g, Fiber 30.7 g, Protein 12.9 g, Cholesterol 2.5 mg
COUNTRY SAUSAGE GRAVY
The men in my family love this truly country breakfast dish because of its hearty flavor. I love it because it's so easy to make.
Provided by Taste of Home
Time 20m
Yield 4-6 servings (3-1/2 cups gravy).
Number Of Ingredients 8
Steps:
- In a heavy skillet, brown and crumble sausage over medium heat until fully cooked. Drain and set aside. In the same skillet, combine soup and milk. Add mustard, seasoned salt and pepper; bring to a boil. reduce heat. Add sausage and sour cream. Simmer until heated through (do not boil). Serve over warm biscuits.
Nutrition Facts :
COUNTRY SAUSAGE GRAVY
Creamy and delicious sausage gravy recipe that is easy to make at home!
Provided by Kay Schrock
Categories Breakfast
Time 35m
Number Of Ingredients 5
Steps:
- Brown sausage, drain and discard grease.
- Add flour, salt, and pepper. Stir well.
- Add milk, one cup at a time, stirring well between additions.
- Simmer over medium heat for 10 minutes, stirring constantly.
- Serve over biscuits or toast.
Nutrition Facts : Calories 322 kcal, Carbohydrate 17 g, Protein 15 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 59 mg, Sodium 1021 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
COUNTRY SAUSAGE GRAVY
Easy country sausage gravy from scratch. Enjoy homemade biscuits and gravy with this flavorful sausage gravy.
Provided by www.kitchengidget.com
Categories Entrees & Sides
Time 20m
Number Of Ingredients 6
Steps:
- In a large skillet over medium heat, cook and crumble sausage until no longer pink, about 8 minutes.
- Stir in the butter until melted, then sprinkle with flour. Stir and cook for 1 minute until flour is absorbed.
- Add the milk gradually, stirring constantly so there are no lumps.
- Bring to a simmer, stirring occasionally. This may take 8-10 minutes. After coming to a simmer with lots of bubbling, let cook for 2 full minutes or until thickened. Gravy will continue to thicken as it cools.
- Stir in salt and pepper. Taste and adjust seasoning if necessary.
Nutrition Facts : Calories 271 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 20 grams fat, Fiber 0 grams fiber, Protein 14 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 774 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
2 IN 1 GRAVY AND SAUSAGE-STUFFED STUFFING
Provided by Aaron McCargo Jr.
Categories side-dish
Time 50m
Yield about 10 servings
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium heat and drop dime-sized dollops of sausage into the pan. Cook until golden brown, approximately 12 to 15 minutes. Remove from the pan to a plate and set aside.
- After removing sausage add a 1/4 cup of canola oil to the pan and stir in 1/2 cup of flour. Stir to create a roux, and cook for approximately 3 to 4 minutes. Slowly add the chicken stock, stirring while you pour and let simmer, stirring frequently, until it thickens, approximately 6 to 8 minutes.
- In a separate saucepan heat 2 cups of canola oil on medium-high heat until it reaches 350 degrees F.
- In a large bowl combine the stuffing, parsley, thyme, and scallions and mix together. Take quarter-sized or 1 tablespoon of stuffing mix and wrap it around the individual sausage balls. Cover the sausage completely and set aside
- Once all of the sausage balls have been coated in stuffing, dredge them in the remaining 1/2 cup of flour. When all the balls are lightly coated in flour, carefully drop them into the hot oil and fry until golden brown, about 2 to 3 minutes. Remove them from the oil, to a paper towel lined plate to drain. Once all of the balls have been fried and drained turn off the heat to the gravy and add the fried sausage stuffing balls. Stir gently to coat the balls with the gravy and transfer to a serving bowl or platter. Garnish with chopped parsley and serve.
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