Potato And Sausage In Gravy Recipes

BAKED FARMER SAUSAGE, POTATOES, AND CARROTS WITH GRAVY

Steps:

• If desired, peel frozen farmer sausage. (The best way is to hold it under a trickle of warm water.) Break sausage into 4-6 chunks.
• Place potatoes and carrots into a roaster or large casserole dish. Add water to cover the bottom of the dish.
• Place frozen sausage chunks over top (so drippings will flavour the vegetables), cover, and bake at 375F for 1-1/2 hours.
• Remove from oven and drain juices from casserole dish into a saucepan. (You may want to put the sausage and vegetables in a serving dish now and keep warm in the oven.).
• For gravy: Mix flour and milk together, adding milk gradually so a paste forms and slowly gets thicker -- you don't want lumps! (Actually, a Tupperware gravy shaker works best for this. You can just throw it all together and shake it up without worrying about lumps at all.).
• Add milk mixture to drippings and bring to a boil, stirring constantly, until gravy is thickened. (Depending on how much water content your sausage had, you may need to add a little more flour or milk to achieve the desired thickness.).
• Add salt and pepper to taste and serve.

OVEN BAKED SAUSAGES WITH POTATOES, VEGETABLE AND GRAVY!

Steps:

• Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
• Place Vegetable ingredients in a large bowl. Toss well to coat.
• Add sausages and toss briefly.
• Transfer into roasting pan. Pan should be of a size so the vegetables are stacked about 2 deep - see photos and video. Rearrange sausages so they are on top.

EASY SAUSAGE GRAVY AND BISCUITS

Steps:

• Bake biscuits according to package directions.
• Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
• Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.

SAUSAGE IN POTATO GRAVY

Steps:

• Use raw link sausage- the kind that is in a casing- usually about 12" long and attached together to make an oval shape. Any type is fine- beef, pork, game, mixed etc.
• Brown the raw sausage over medium high heat in a little oil to prevent sticking. Watch carefully so it does not burn. Reduce heat if necessary.
• While sausage is browning slice onions into rings or about 1/4" think. You can dice or chop if you prefer.
• Also peel and cut potatoes into 1"-2" pieces. The peel can be left on if desired.
• Cook sausage until brown on both sides. do not worry if about whether it is cooked through. It will continue to cook in the remaining steps.
• Add sliced onion when browning second side of sausage.
• When sausage has browned on both sides add water, potatoes, salt and pepper.
• Reduce heat to medium or medium low.
• Cook until potatoes are tender stirring frequently and adding more water if needed. Cover if desired to retain steam and heat and prevent water from evaporating.
• The potatoes will thicken the juices and water and make it's own gravy.
• Taste for seasoning, adding more if desired.

GREAT SAUSAGE GRAVY WITH MASHED POTATOES

Steps:

• Brown, crumble and drain sausage in large pan. Mix together flour and some milk until creamy.
• Sprinkle country gravy mix over sausage on medium high heat. Add flour and milk mixture and stir all together until it thickens. Turn heat to low.
• Peel potatoes. Add to water let boil for 20 minutes. Mash potatoes. Serve Sausage Gravy over mashed potatoes or country style biscuits.

SAUSAGE GRAVY

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.

CLASSIC SAUSAGE GRAVY

Steps:

• In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain.
• Add flour and mix well with the sausage. Reduce heat to medium and add 1 cup of milk, stirring to prevent any flour lumps. Add the remaining milk and the salt and pepper. Bring heat up to medium-high for 2 to 3 minutes, or until the sauce bubbles up to the top of the pan (do not allow it to boil over).
• Reduce heat to medium-low, stirring the sauce frequently until it thickens, about 5 minutes.
• Serve over cooked grits or biscuits, and top with green onions.