Sausagetomatogravy Recipes

MAMA'S TOMATO GRAVY

Steps:

• Heat bacon drippings in a skillet over medium-high heat. Stir the flour into the bacon drippings and cook, stirring constantly, until lightly browned. Slowly pour the water into the flour mixture while whisking. Whisk in the tomato paste. Cook the mixture until it begins to thicken. Reduce heat to low and simmer until thick, about 5 minutes. Season with salt and pepper.

EASY TOMATO GRAVY

Steps:

• Heat tomatoes (in iron skillet where you've cooked breakfast meat) over medium heat, scraping the bottom of the pan.
• Stir flour into stock and whisk until there are no lumps.
• Stir flour/stock mixture into hot tomatoes, whisking as you stir.
• Bring to a boil and stir until thickened.
• Reduce heat to simmer.
• Stir in salt and pepper.
• Simmer for at least 5-10 minutes.
• Tomato Gravy is best served over 3 Ingredient Biscuits.

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 TOMATO GRAVY

Steps:

• Cook sausage patties in a black cast iron skillet till done, obviously. Then remove the sausage and put it on some paper towels to blot up some of the grease.
• Drain grease from pan leaving only enough to coat the bottom (about 2 tablespoons), add a handful of flour (3 tablespoons will do) to the grease and cook it, stirring ALL the time, till it turns brown.
• Add the milk to the browned flour and stir till all the lumps are gone and it's thick. Add the drained Ro-Tel tomatoes and stir till it's the consistency that you like. (add more milk if it's too thick).
• Crumble up the sausage and add back to the gravy then spoon it over hot biscuits.
• Then turn around and slap the person next to you on account of it's so good you just have to slap somebody!

CHICKEN AND SAUSAGE IN TOMATO SAUCE

Steps:

• Heat Oil in a large heavy skillet.
• Add the garlic and saute until light golden.
• Remove the garlic and reserve.
• Prick the sausages in several places and then sear them in the hot oil.
• Remove and set aside, covered.
• Brown chicken well on all sides in the same skillet.
• Remove and set aside, covered.
• Pour 1 T of the drippings into a large Dutch oven or casserole.
• Discard remaining drippings or save them for another use. (Do not wash skillet; you will nedd it later.) Crush the tomatoes with your hands and add them, with their juice, to the drippings.
• Add the tomato paste, salt, freshly ground pepper, basil and reserved garlic.
• Simmer, uncovered, for 15 minutes.
• Add the sausage and simmer, covered, for 20 minutes.
• Add the chicken, cover, and simmer for 20 minutes more.
• Meanwhile, deglaze the skillet with the wine.
• Stir wine into the sauce and simmer for a final 10 minutes.
• Sprinkle with parsley.
• Serve with pasta and freshly grated Parmesan Cheese.

TOMATO-SAUSAGE SAUCE

Steps:

• Heat oil in heavy large pot over medium-high heat. Add sausages, onion, and garlic. Sauté until onion begins to color, about 10 minutes. Add crushed tomatoes and herbs and bring sauce to boil. Reduce heat to medium-low, cover, and simmer until flavors blend and sausages are cooked through, stirring often, about 30 minutes. Season with salt and pepper. Slice sausages thinly, if desired.