Sausagepuffswithoniongravy Recipes

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BANGERS & MASH (SAUSAGE WITH ONION GRAVY)



Bangers & Mash (Sausage with Onion Gravy) image

Recipe video above. Everybody loves a good sausage recipe, and this is the great British classic! Affectionately known as "Bangers and Mash" to Aussies and Brits, this is so easy to make, you will never ever use a store bought gravy powder!

Provided by Nagi | RecipeTin Eats

Categories     Dinner

Time 25m

Number Of Ingredients 10

1/2 tbsp oil
8 sausages of choice ((Note 1))
1 large onion (, halved and finely sliced (yellow, white or brown) (Note 2))
2 garlic cloves (, minced)
3 tbsp flour ((plain))
2 cups beef stock/broth
1/4 tsp salt
1/2 tsp black pepper
Mashed potato
Peas

Steps:

  • Cook sausages: Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size - mine take around 8 minutes.
  • Remove sausages onto a plate. Turn heat down to medium.
  • 2 tbsp oil remaining: You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter or oil.
  • Saute onion and garlic: Add onion and garlic, cook until golden brown - around 4 minutes.
  • Cook off flour 2 minutes: Add flour and mix through. Then cook, stirring constantly for 2 minutes.
  • Gradually add beef stock: Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined. If it's lumpy, use a whisk to help make it smooth.
  • Thicken gravy: Simmer, stirring, for 2 to 3 minutes until the gravy thickens but is slightly thinner than you want - it will thicken more as you serve it.
  • Season: Add salt and pepper. Stir, taste, then add more salt if you want.
  • Serve sausages with plenty of gravy, with mashed potato and peas on the side. (Low carb option - Creamy Cauliflower Mash)

Nutrition Facts : ServingSize 333 g, Calories 666 kcal, Carbohydrate 7.6 g, Protein 36.4 g, Fat 53.4 g, SaturatedFat 16.6 g, TransFat 0.4 g, Cholesterol 147 mg, Sodium 1703 mg, Fiber 0.8 g, Sugar 1.2 g

ACTIFRY SAUSAGES & ONION GRAVY



Actifry Sausages & Onion Gravy image

Actifry sausages with onion gravy is a game changer! I won't be making onion gravy separately on the pan ever again! Flavoured with thyme and worcestershire sauce for a rich, sticky gravy.

Provided by hintofhelen

Categories     Actifry Recipes

Time 22m

Number Of Ingredients 8

6 Caramlised Onion Sausages (you can use as many sausages as you'd like - the caramlised onion ones are my favourite for this recipe and available in most supermarkets)
1 Onion
1 Spoon Oil
1 Beef Stock Cube
1 Cup Boiled Water
1 Tbsp Worcestershire Sauce
1 Tsp Thyme (Fresh or dried)
2 Tbsp Gravy Granuels

Steps:

  • Place the sausages and oil into the Actifry and cook for 5 minutes (paddle in)
  • Whilst the sausages are cooking - slice the onion into equal sized pieces
  • After 5 minutes add the onions to the sausages in the Actifry and cook for a further 15 minutes
  • Whilst the sausages and onions are cooking, mix together the beef stock cube, boiled water, Worcestershire sauce, thyme and gravy granules
  • Once the 15 minute timer is done - check the sausages are cooked to your liking (if you like them browner, cook them a little longer)
  • Then, once the sausages are browned to your liking, pour in the beef stock mixture
  • Cook for 4 minutes - until the gravy has thickened - if the gravy isn't thick after 4 minutes, cook for longer, checking every 2 minutes
  • Serve with your favourite sides

Nutrition Facts : Calories 243 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 19 grams fat, Fiber 0 grams fiber, Protein 12 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 659 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

SAUSAGE GRAVY



Sausage Gravy image

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

1 pound breakfast sausage, hot or mild
1/3 cup all-purpose flour
3 to 4 cups whole milk, more to taste
1/2 teaspoon seasoned salt
2 teaspoons freshly ground black pepper, more to taste
Biscuits, warmed, for serving

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!

SAUSAGES IN ONION GRAVY



Sausages in Onion Gravy image

A very easy recipe for sausages. Yummy and filling with mashed potatoes.

Provided by marianne

Categories     Meat and Poultry Recipes     Pork

Time 45m

Yield 4

Number Of Ingredients 8

8 links pork sausage
1 onion, chopped
3 tablespoons all-purpose flour
2 ½ cups water
2 cubes beef bouillon
1 tablespoon Worcestershire sauce
2 tablespoons tomato sauce
salt and pepper to taste

Steps:

  • Boil sausages in large pan of water for 5 minutes; drain and peel off skin. Chop up sausages.
  • Heat oil in a large fry pan and fry onion until soft and golden. Remove pan from heat and add flour. Stir slowly adding water until well combined. Return to heat and bring to boil, stirring. Add beef cubes, Worcestershire sauce, tomato sauce, salt and pepper; mix well.
  • Reduce heat and add cooked sausages. Cover and simmer for 20 minutes.

Nutrition Facts : Calories 171 calories, Carbohydrate 8.8 g, Cholesterol 41 mg, Fat 10.6 g, Fiber 0.7 g, Protein 9.8 g, SaturatedFat 2.8 g, Sodium 799 mg, Sugar 2.3 g

SAUSAGES WITH QUICK ONION GRAVY



Sausages with quick onion gravy image

A simple idea for homemade gravy turns this family supper into something far more interesting

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 50m

Number Of Ingredients 6

4 onions , cut into thin wedges
2 tbsp balsamic vinegar
8 sausages
300ml / ½ pint beef stock
1 tbsp Worcestershire sauce
mashed potato and green beans, to serve

Steps:

  • Heat oven to 220C/200C fan/gas 7. Put the onions into a roasting tray and drizzle with the vinegar and seasoning. Sit the sausages on top and roast for 30 mins, stirring halfway.
  • Pour over the stock and Worcestershire sauce, return to the oven and cook for 10 mins more. Serve with the mash and green beans.

Nutrition Facts : Calories 400 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 2.39 milligram of sodium

HOMEMADE SAUSAGE GRAVY



Homemade Sausage Gravy image

Sausage Gravy and Biscuits is one of the easiest and most loved breakfast and brunch dishes in America. You only need 25 minutes and a few simple ingredients to make this classic dish!

Provided by Janelle

Time 25m

Number Of Ingredients 6

1 (12 ounce) package of regular breakfast sausage
2 Tablespoons butter
1/4 cup flour
3 cups whole milk
1 teaspoon salt
1/4 teaspoon pepper (or more for taste)

Steps:

  • Cook sausage in a large skillet, breaking up into small pieces as it cooks.
  • Once fully cooked, add butter and mix well until melted and mixed together.
  • Add flour and mix together.
  • Add milk 1/2 cup at a time, stirring well after each addition. Mixture will become very thick and then slowly thin out. If you add all of milk at once it will clump. Add it slowly so that it will be a smooth gravy. This is called making a roux.
  • Once all milk is added add salt and pepper to taste.
  • Serve over biscuits.

Nutrition Facts : Calories 152 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 10 grams fat, Fiber 0 grams fiber, Protein 6 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 498 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

SAUSAGE CHEESE PUFFS



Sausage Cheese Puffs image

People are always surprised when I tell them there are only four ingredients in this easy sausage balls recipe. Cheesy and spicy, these golden morsels are a fun novelty at a breakfast or brunch. They also make yummy appetizers. -Della Moore, Troy, New York

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield about 4 dozen.

Number Of Ingredients 4

1 pound bulk Italian sausage
3 cups biscuit/baking mix
4 cups shredded cheddar cheese
3/4 cup water

Steps:

  • Preheat oven to 400°. In a large skillet, cook sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. , In a large bowl, combine biscuit mix and cheese; stir in sausage. Add water and toss with a fork until moistened. Shape into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. , Bake until puffed and golden brown, 12-15 minutes. Cool on wire racks.

Nutrition Facts : Calories 89 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 197mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

RESTAURANT STYLE SAUSAGE GRAVY AND BISCUITS



Restaurant Style Sausage Gravy and Biscuits image

My own recipe for the tastiest and easiest comfort food breakfast.

Provided by Q

Categories     Breakfast and Brunch     Meat and Seafood     Sausage

Time 35m

Yield 8

Number Of Ingredients 4

1 (16 ounce) package bulk pork breakfast sausage (such as Bob Evans®)
1 (26.5 ounce) can condensed cream of mushroom soup
2 cups water
1 (16.3 ounce) can refrigerated biscuit dough (such as Pillsbury Grands!®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the sausage into a deep, heavy skillet over medium heat, and cook and stir until the sausage is browned and crumbly, about 15 minutes. Drain excess grease, and mix the sausage with the cream of mushroom soup and water. Bring to a boil, reduce heat to a simmer, and cook until the gravy has thickened, about 15 minutes.
  • While gravy is simmering, pop open the can of biscuit dough, and gently separate biscuits. Place them onto a an ungreased baking sheet about 2 inches apart.
  • Bake biscuits until golden brown, 13 to 17 minutes; split the biscuits in half, place onto serving plates, and ladle gravy over biscuits to serve.

Nutrition Facts : Calories 407.9 calories, Carbohydrate 31.4 g, Cholesterol 33 mg, Fat 25.5 g, Fiber 0.4 g, Protein 13 g, SaturatedFat 7.5 g, Sodium 1683.5 mg, Sugar 5.6 g

BRUNCH PUFF WITH SAUSAGE GRAVY



Brunch Puff with Sausage Gravy image

When company stays overnight, I make this puff with sausage gravy as a hearty breakfast treat. It's meaty, cheesy and delightful with a fresh fruit salad. -Danielle Cochran, Grayling, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 9 servings.

Number Of Ingredients 12

7 large eggs, divided use
1/4 cup 2% milk
1/4 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon pepper, divided
1 tablespoon butter
1 tablespoon water
1 package (17.3 ounces) frozen puff pastry, thawed
8 ounces sliced deli ham (1/4 inch thick)
1 cup shredded cheddar cheese
SAUSAGE GRAVY:
3/4 pound bulk pork sausage
1 envelope country gravy mix

Steps:

  • Preheat oven to 400°. In a small bowl, whisk 6 eggs, milk, salt and 1/4 teaspoon pepper until blended., In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Remove from heat., In a small bowl, whisk remaining egg with water. On a lightly floured surface, unfold one sheet of puff pastry and roll to a 10-in. square. Transfer to a parchment-lined baking sheet. Arrange ham over pastry to within 1 in. of edges; top with scrambled eggs. Sprinkle with cheese., Brush beaten egg mixture over edges of pastry. Roll remaining puff pastry to a 10-in. square; place over filling. Press edges with a fork to seal; cut slits in top. Brush top with additional egg mixture; sprinkle with remaining pepper. Bake until golden brown, 20-25 minutes., Meanwhile, in a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings, wiping skillet clean if necessary., In same pan, prepare gravy mix according to package directions. Stir in sausage. Serve with pastry.

Nutrition Facts : Calories 546 calories, Fat 35g fat (10g saturated fat), Cholesterol 193mg cholesterol, Sodium 1138mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 4g fiber), Protein 21g protein.

SAUSAGE AND GRAVY STUFFIN' MUFFINS RECIPE BY TASTY



Sausage And Gravy Stuffin' Muffins Recipe by Tasty image

Here's what you need: nonstick cooking spray, olive oil, breakfast sausage, McCormick® Rubbed Sage, red pepper flakes, kosher salt, Stuffin' Muffins Base, large eggs, McCormick® Turkey Gravy Mix, cold water

Provided by McCormick

Categories     Breakfast

Yield 12 servings

Number Of Ingredients 10

nonstick cooking spray, for greasing
1 tablespoon olive oil
1 lb breakfast sausage
½ teaspoon McCormick® Rubbed Sage
½ teaspoon red pepper flakes
kosher salt, to taste
1 batch Stuffin' Muffins Base
2 large eggs
1 oz McCormick® Turkey Gravy Mix
1 cup cold water

Steps:

  • Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray.
  • Heat the olive oil in a medium pan over medium heat. Add the breakfast sausage, McCormick® Rubbed Sage, and red pepper flakes and cook, breaking up the meat into small pieces, until browned and cooked through, 6-8 minutes. Pour off any excess grease, then season with salt to taste.
  • Add the sausage to the stuffing base and stir to combine. Fold in the eggs until incorporated.
  • Spoon about ¼ cup (60 G) of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets.
  • Bake the stuffing cups for 30-35 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
  • While the stuffing muffins cool, add the McCormick® Gravy Mix to a small saucepan. Pour in the water, whisking constantly to prevent lumps from forming. Turn the heat to medium and cook, stirring frequently, until the gravy comes to a boil. Reduce the heat to low and simmer for 1 minute. Remove the pot from the heat and let sit for 3-5 minutes, until slightly thickened.
  • Spoon the gravy over the sausage stuffin' muffins and serve warm.
  • Enjoy!

Nutrition Facts : Calories 184 calories, Carbohydrate 5 grams, Fat 13 grams, Fiber 0 grams, Protein 8 grams, Sugar 3 grams

SAUSAGES WITH STICKY ONION GRAVY



Sausages with sticky onion gravy image

A classic British recipe, cooked to perfection

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 9

400g pack sausages
1 batch Basic sticky onions (see recipe underneath)
1 tbsp plain flour
1 sprig thyme, leaves picked
400ml beef stock
splash Worcestershire sauce
50g butter
12 medium onion
1 tsp sugar

Steps:

  • Fry sausages for 15 mins or until browned, then remove from pan and keep warm. Heat onions in same pan, then add flour, stirring for 1 min. Add thyme, then gradually add stock. Bring to boil then simmer for 5 mins until smooth. Add Worcestershire sauce, season and serve with sausages.
  • For the onions: Makes 600g, which is 3 batches. Prep time 5 mins, cook time 30 mins. Melt the butter in a large, deep frying pan and stir through the onions. Cover with a lid and cook gently for about 10 mins, until softened. Remove lid, add sugar, then cook 15-20 mins, stirring, until all of the liquid has evaporated and onions have turned golden. Divide into 3 batches to make the recipes, right. Will keep in the fridge for up to 5 days, or freeze for up to 1 month.

Nutrition Facts : Calories 413 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 3.24 milligram of sodium

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From ifood.tv


EASY SAUSAGE GRAVY (ONE POT) | ONE POT RECIPES
2020-02-05 The best, classic, quick and easy sausage gravy recipe from scratch, homemade with simple ingredients in one pot over stovetop in 15 minutes. Rich, creamy, perfect with biscuits! Also known as 'white country sausage gravy.' Nothing says comfort food like gravy, especially today's recipe and this Brown Gravy Recipe (One Pot). Load it over a biscuit for a hearty, …
From onepotrecipes.com


EASY SAUSAGE GRAVY RECIPE FOR BEST BISCUITS AND GRAVY BREAKFAST …
Heat a large saucepan over medium-high heat and add 2 tablespoons of butter or olive oil. Add the sausage. Break up the sausage as it cooks, and cook for about 5 minutes or until the sausage is browned and cooked. Add the onions and cook until soft, about 1-2 minutes. Add Worcestershire sauce and give the meat mixture a good stir.
From bestrecipebox.com


THE BEST SAUSAGE GRAVY RECIPE | YELLOWBLISSROAD.COM
2021-06-19 Sprinkle flour over sausage and stir to coat. Cook for 1 minute. Pour in 1 cup of milk. Stir to incorporate the flour and prevent lumps. Pour in the rest of the milk and stir. Bring to a simmer and cook until gravy thickens, about 8 to 10 minutes, stirring frequently to …
From yellowblissroad.com


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