GERMAN STYLE OVEN FRIES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees F.
- Parboil potatoes for 4 minutes in a large pot over medium heat, or pierce with fork and microwave for 6 minutes. When ready, cut into 8 wedges each and sprinkle with vinegar.
- In large skillet, heat the extra-virgin olive oil over medium-high heat, add the bacon and cook until crisp. Remove with a slotted spoon to paper towels and reserve. Toss potatoes in the bacon drippings and season with sugar, and salt and pepper. Scatter onto a baking sheet and roast, in the preheated oven, until golden and crisp, about 20 minutes. Transfer potatoes to a serving bowl and toss with the parsley and the reserved bacon.
LEWIS' MIDWESTERN SAUSAGE GRAVY
A quick sausage gravy that is good on biscuits, eggs, and everything else. Change the volume of milk used to change consistency.
Provided by d_lewis
Categories Side Dish Sauces and Condiments Gravy Recipes
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Heat a large skillet over medium heat. Cook and stir sausage, olive oil, pepper, and sage in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes.
- Stir flour into sausage mixture until thoroughly mixed. Pour milk into sausage mixture and reduce heat to medium-low. Cook, stirring frequently, for 5 minutes. Reduce heat to low, cover skillet with a lid, and cook, stirring occasionally, until gravy is thickened, about 10 minutes.
Nutrition Facts : Calories 342.4 calories, Carbohydrate 20.4 g, Cholesterol 47.7 mg, Fat 22.4 g, Fiber 0.9 g, Protein 14.4 g, SaturatedFat 7.8 g, Sodium 568.4 mg, Sugar 6.9 g
MIDWESTERN FRIED CHICKEN WITH GRAVY
Provided by Amy Thielen
Categories main-dish
Time 2h10m
Yield 4 to 5 servings
Number Of Ingredients 13
Steps:
- Put the chicken pieces in a large bowl, and add the buttermilk, 1 teaspoon salt, 1/2 teaspoon black pepper, the thyme, and 4 of the garlic cloves. Marinate for at least 1 hour at room temperature or, refrigerated, overnight.
- Preheat the oven to 350 degrees F, and set a baking sheet fitted with a rack on the middle shelf.
- Meanwhile, prepare the chicken coating: Combine the 1 1/2 cups flour, the ground crackers, 1 3/4 teaspoons salt, 1 teaspoon pepper, and the paprika in a large bowl. One at a time, take the chicken pieces from the buttermilk and dunk them in the flour dredge, pressing hard to make the coating adhere to every spot. Set aside on a plate.
- In a large, high-sided cast-iron pan, add lard or oil to a depth of 1 inch. Heat over medium-high heat until a droplet of water sprinkled on the surface sizzles loudly.
- Give the chicken pieces a fresh roll in the flour mixture if they've absorbed it, and add as many pieces of the dark meat (thighs, wings, and drumsticks) as will fit comfortably in the pan. Fry, turning as needed, until all sides turn dark golden brown, 8 to 10 minutes. Transfer the cooked chicken to the baking sheet in the oven. Continue frying the rest, saving the white breast meat until last, and being careful not to burn the residue forming at the bottom the pan; that's your gravy base. When it is browned, add the chicken to the baking sheet. (Ideally the dark meat should bake in the oven for about 20 minutes and the light meat for about 10 minutes, until cooked through.)
- Pour off most of the fat in the pan, leaving 2 tablespoons of oil and the brown sludge at the bottom of the pan. (But if any of it looks burnt, discard that as well, because that is the base of your gravy.) Let the pan cool down for a minute. Then add the remaining 3 garlic cloves and the sage, and fry for 1 minute. Add the remaining 5 teaspoons flour and cook, stirring, until the mixture is smooth and light brown, about 2 minutes. Add the stock and whisk until smooth. Cook the gravy over low heat until it thickens softly, about 5 minutes.
- Season the gravy with salt and pepper to taste, remove the garlic and sage, and pour it into a spouted pitcher to pass behind the hot chicken and the mashed potatoes.
LEWIS' MIDWESTERN SAUSAGE GRAVY
A quick sausage gravy that is good on biscuits, eggs, and everything else. Change the volume of milk used to change consistency.
Provided by d_lewis
Categories Gravy
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Heat a large skillet over medium heat. Cook and stir sausage, olive oil, pepper, and sage in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes.
- Stir flour into sausage mixture until thoroughly mixed. Pour milk into sausage mixture and reduce heat to medium-low. Cook, stirring frequently, for 5 minutes. Reduce heat to low, cover skillet with a lid, and cook, stirring occasionally, until gravy is thickened, about 10 minutes.
Nutrition Facts : Calories 342.4 calories, Carbohydrate 20.4 g, Cholesterol 47.7 mg, Fat 22.4 g, Fiber 0.9 g, Protein 14.4 g, SaturatedFat 7.8 g, Sodium 568.4 mg, Sugar 6.9 g
LEWIS' MIDWESTERN SAUSAGE GRAVY
A quick sausage gravy that is good on biscuits, eggs, and everything else. Change the volume of milk used to change consistency.
Provided by d_lewis
Categories Gravy
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Heat a large skillet over medium heat. Cook and stir sausage, olive oil, pepper, and sage in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes.
- Stir flour into sausage mixture until thoroughly mixed. Pour milk into sausage mixture and reduce heat to medium-low. Cook, stirring frequently, for 5 minutes. Reduce heat to low, cover skillet with a lid, and cook, stirring occasionally, until gravy is thickened, about 10 minutes.
Nutrition Facts : Calories 342.4 calories, Carbohydrate 20.4 g, Cholesterol 47.7 mg, Fat 22.4 g, Fiber 0.9 g, Protein 14.4 g, SaturatedFat 7.8 g, Sodium 568.4 mg, Sugar 6.9 g
SOUTHERN HOMESTYLE SAUSAGE GRAVY
This is my mother's recipe. She made this my whole life. It's wonderful. My daddy used to always say he ate it in the army but they use to call it something a little different. When I got a little older I found out it was called "sh.. on a shingle". I'm sure you've all heard of this before. Anyways it made me laugh, still does. I hope you enjoy this.
Provided by Krystal Shankle
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Fry sausage until golden brown.
- Add bacon grease, then flour to the grease and cooked sausage.
- Stir until blended.
- Cook until raw flavor of the flour cooks out (about 2 or 3 minutes, not too brown though).
- Now add your milk.
- Stir constantly until desired thickness.
- Serve over your favorite biscuits.
- Enjoy!
Nutrition Facts : Calories 226.2, Fat 14.8, SaturatedFat 6.5, Cholesterol 46.2, Sodium 870.5, Carbohydrate 11.9, Fiber 0.3, Protein 11.2
SAVORY SAUSAGE GRAVY
I received this recipe at a cooking show that was being sponsored by Rhodes Bread. I've made a couple of tweaks to the original recipe & it's a real hit in my house. Due to the mushrooms & basil, it's perfect for when you want breakfast for dinner. It's best served hot over your favorite freshly baked biscuits. I also prefer to make it in an iron skillet, being a Southerner it just seems to make it taste better!
Provided by Mrs. TK
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet or pan over medium heat, cook sausage, mushrooms, onion, and garlic until sausage is no longer pink.
- Drain fat off of sausage mixture (if you use a chicken or turkey sausage there may be very little or no fat at all to drain off).
- Stir in flour and sugar until sausage mixture is well coated.
- Gradually add milk, stirring constantly.
- Continue to cook over medium heat, stirring constantly until gravy thickens, about 5 minutes.
- Remove from heat and stir in black pepper, nutmeg, and basil.
- Serve hot over your favorite biscuits or toast.
Nutrition Facts : Calories 566.3, Fat 39.2, SaturatedFat 14.6, Cholesterol 121, Sodium 942.4, Carbohydrate 22.1, Fiber 1.1, Sugar 2.4, Protein 30.4
SAWMILL GRAVY WITH SAUSAGE
An awesome sausage sawmill gravy to serve over biscuits or eggs. Makes a great meal any time of the day.
Provided by Little Buddha
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Leave grease in the skillet.
- Heat the same skillet over medium-high heat. Cook and stir sausage in the hot grease until browned and crumbly, 5 to 7 minutes. Do not drain off excess fat.
- Crumble the bacon and add it back to the sausage, along with the onion and garlic. Saute over medium heat until onion is translucent, about 5 minutes. Add dried parsley. Add flour and stir until all the flour is incorporated with the fat. Slowly add 2 cups half-and-half to the mixture. Stir in pepper, salt, and paprika. Cook over medium heat until thick. If the sauce it too thick, add more half-and-half.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 7.9 g, Cholesterol 81.6 mg, Fat 28.8 g, Fiber 0.5 g, Protein 16 g, SaturatedFat 12.5 g, Sodium 984 mg, Sugar 0.7 g
VINEGAR GRAVY
I grew up on this and have never found anyone who has heard of it. I suspect it is German in origin because my mother was German. It is very good on new potatoes and good on potatoes anytime. It is something you have to try to believe.
Provided by Lester G.
Categories Sauces
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Melt the butter in a large frying pan.
- Cook it until it is a medium dark brown.
- Carefully add the vinegar.
- Be real careful because the vinegar will cause the butter to boil and foam.
- When it is done foaming pour into a gravy boat and serve.
Nutrition Facts : Calories 275.4, Fat 30.7, SaturatedFat 19.4, Cholesterol 81.3, Sodium 218.9, Carbohydrate 0.2, Sugar 0.1, Protein 0.3
SOUTHERN-STYLE SAWMILL SAUSAGE GRAVY
A rich and flavorful Southern-style sawmill gravy with Jimmy Dean® sausage. Serve hot over split biscuits.
Provided by Jessica Lawson
Time 15m
Yield 16
Number Of Ingredients 9
Steps:
- Add sausage to a large skillet or heavy-bottomed pot over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked and starting to crisp, 5 to 7 minutes.
- Add butter, onion powder, and garlic powder; stir until butter is melted.
- Sprinkle flour over sausage and butter and stir until combined. Reduce heat slightly and cook until thick, 1 to 2 minutes.
- Pour in chicken stock, scraping up any browned bits from the bottom of the pan. Simmer until stock is absorbed and mixture is thickened, 1 to 2 minutes. Stir in milk until gravy is hot and bubbly.
- Season to taste with salt and lots of freshly cracked pepper. If gravy becomes too thick, thin out with more milk.
Nutrition Facts : Calories 60.3 calories, Carbohydrate 5.5 g, Cholesterol 9.5 mg, Fat 3.3 g, Fiber 0.1 g, Protein 2.2 g, SaturatedFat 1.9 g, Sodium 97.7 mg, Sugar 2.5 g
SAUSAGE GRAVY
Make and share this Sausage Gravy recipe from Food.com.
Provided by Country Cook in Okl
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Brown sausage in a large skillet. Add flour and cook until flour browns just a bit. Add 2 cups of milk and stir, then add 2 more cups and stir, add remaining milk if needed and bring to a boil and keep stirring. If the mixture is not thick enough mix 2 tbs. of flour and 1/4 cup of milk, then add to gravy. Simmer for 5 minutes and serve over biscuits.
Nutrition Facts : Calories 488.3, Fat 33.8, SaturatedFat 14.8, Cholesterol 89.4, Sodium 849, Carbohydrate 24.9, Fiber 0.3, Protein 20.8
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