BLACK PEPPER BISCUITS AND SAUSAGE GRAVY
Provided by Trisha Yearwood
Categories main-dish
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- For the biscuits: Preheat the oven to 450 degrees F.
- In a large bowl, sift together the flour, baking powder, salt and baking soda. With your fingers, work the butter into the flour until the mixture resembles large crumbs. Mix in the buttermilk, stirring just until a dough forms.
- Turn the dough out onto a lightly floured work surface and pat into a 1-inch-thick disk. Cut out 10 to 12 biscuits using a 2 1/2-inch cutter or a glass of equal size. Reuse the scraps.
- Arrange the biscuits on a parchment-lined baking sheet. Brush the tops with heavy cream and sprinkle with black pepper. Bake until golden brown and cooked through, 10 to 12 minutes.
- For the gravy: Heat a large skillet over medium heat. Add the sausage and cook until browned, breaking it up into small pieces, 10 to 12 minutes. Transfer the sausage to a bowl using a slotted spoon.
- Add the butter and flour to the skillet and cook, stirring, for about 1 minute. Pour in the milk, bring to a simmer, and cook until thickened, stirring and scraping the bottom of skillet constantly, about 5 minutes. Season with salt and pepper. Add the reserved sausage and mix until fully combined.
PEPPERY SAUSAGE BREAKFAST GRAVY
Tasty and easy to make, this gravy is perfect for an early morning breakfast. Gravy will thicken as it sits.
Provided by KyLeeAnn
Categories Breakfast Sausage
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Heat a large skillet over medium heat. Cook and stir sausage in the hot skillet until browned and crumbly, 8 to 10 minutes. Add butter and stir until melted.
- Add flour; stir until absorbed by the mixture. Add milk and pepper. Increase heat and stir until heated through and thick, about 5 minutes.
Nutrition Facts : Calories 404.6 calories, Carbohydrate 7.6 g, Cholesterol 68.2 mg, Fat 36 g, Fiber 0.1 g, Protein 12 g, SaturatedFat 14.4 g, Sodium 565.8 mg, Sugar 4.6 g
SAUSAGE GRAVY
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
Time 20m
Yield 6 servings.
Number Of Ingredients 10
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.
PEPPERED SAUSAGE GRAVY AND BISCUITS
This recipe I found from the Pillsbury site. I made a few changes and it was a hit with my hubby and friends at the lake. Alittle different from most breakfast gravies I have noticed.
Provided by Marsha D.
Categories Breads
Time 30m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Bake biscuits according to directions on can.
- In a large skillet, fry crumbled up sausage til done and no longer pinkish.
- Drain sausage, (do not wipe pan clean) add sausage back into pan.
- Add 2 teaspoons minced garlic and simmer on low heat while making the gravy.
- In a medium sauce pan on medium heat melt butter and add flour, pepper, seasoning salt and basil.
- Slowly add can chicken broth and half and half.
- Bring to a boil while stirring to thicken gravy.
- Add sausage to gravy mixture.
- Simmer 5 minutes.
- Serve over biscuits.
PEPPERED SAUSAGE GRAVY
This recipe is from At the Southern Table with Paula Deen. It makes a nice sized amount and is so yummy over buttermilk biscuits.
Provided by Barenakedchef
Categories Breakfast
Time 25m
Yield 4 1/2 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, cook sausage over medium high heat until browned and crumbly, about 10 minutes. Sprinkle flour onto sausage, and stir until well combined. Gradually whisk in milk, cream, salt and pepper, and bring to a boil over medium heat. Reduce heat and simmer, stirring frequently, until thickened, about 10 minutes. Serve over split biscuits.
- Enjoy!
BREAKFAST SAUSAGE WITH RED-PEPPER GRAVY
Provided by Food Network Kitchen
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, turning, until browned and cooked through, about 10 minutes. Remove the sausage to a plate and pour off all but 2 tablespoons drippings.
- Add the scallion whites to the skillet along with the bell pepper, 1/4 teaspoon salt, and pepper to taste; cook, stirring, until soft, about 5 minutes. Add the flour, reduce the heat to medium and cook, stirring, about 2 minutes. Add the garlic, Worcestershire sauce, allspice, chicken broth and milk. Bring to a simmer and cook until thickened, about 6 minutes. Add the scallion greens and season with salt and pepper.
- Divide the sausage among plates and top with the gravy.
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