Sausage And Cider Gravy Recipes

CREAMY SAUSAGE GRAVY

Steps:

• Brown sausage in a large skillet over medium high heat, crumbling as it browns.
• Leave the grease in the skillet and reduce the heat to medium low. (If you don't have much grease from your sausage, add 2 Tbsp unsalted butter to the skillet). Add in the flour, stirring to combine. Cook for 1 - 2 minutes.
• Pour in the milk, one cup at a time, stirring after each addition. Cook, stirring frequently, until gravy thickens to your desired consistency.
• Add seasoned salt, ground thyme and black pepper and stir to combine.

SAUSAGE GRAVY

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

Steps:

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove sausage, drain and set aside.
• Pour off most of the fat from the pan, leaving about 2 to 3 tablespoons. Return pan to medium-low heat and add flour. Using a whisk, stir vigorously until roux forms, scraping bottom of pan. Reduce heat to low and let roux cook at least 5 minutes, stirring occasionally. Grandma always "burned" hers a little on purpose.
• Add milk in a stream, whisking the whole time. After adding about 2 1/2 cups, turn heat to medium and continue cooking, stirring constantly. Bring gravy to a boil and cook to desired thickness. Add more milk if a thinner gravy is desired. You may also add some of the cooked and crumbled sausage to the gravy.

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.

SAUSAGE AND CIDER GRAVY

Steps:

• For the gravy, place the chicken stock, soy sauce and cider into a saucepan and bubble for five minutes. Add the sage leaves and Worchestershire sauce and stir over a low heat for one minute

QUICK & EASY SAUSAGE GRAVY

Steps:

• In a Dutch oven, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking into crumbles (do not drain). Stir in flour, pepper, sugar and salt; cook and stir 1-2 minutes. Stir in all the milk. Bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until thickened, stirring occasionally.

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.

CIDER BAKED SAUSAGE

Steps:

• Preheat oven to 350°.
• Prick sausages with a fork and place in a baking dish.
• Add apples, onion and cider.
• Bake 30-40 minutes, stirring occasionally, until sausage is cooked through and onions are tender.