SOUTHERN SAUSAGE GRAVY
A thick and creamy gravy loaded with sausage. Serve over homemade biscuits for a hearty, southern breakfast.
Provided by Christin Mahrlig
Categories Breakfast
Time 20m
Number Of Ingredients 7
Steps:
- Brown sausage in a large skillet, breaking it apart with a wooden spoon as it cooks.
- Add flour and cook for 1 minute, stirring it into the sausage.
- Add sage and slowly whisk in milk. Simmer for several minutes.
- Season with salt, pepper, and nutmeg.
SAUSAGE GRAVY RECIPE
Follow our step-by-step, photo illustrated recipe for making Sausage Gravy from scratch. Just a few simple ingredients are all you'll need to prepare a delicious breakfast of Sausage Gravy and Biscuits. This quick and easy pan gravy is sure to please all the family.
Provided by Steve Gordon
Categories Sauces
Time 15m
Number Of Ingredients 5
Steps:
- Place skillet over medium heat.
- Add the pork sausage, break it up with a spoon or fork and let it brown until fully cooked.
- Use a slotted spoon and remove the meat from the pan. Set aside for now.
- Add 2 Tablespoons of butter into the skillet, let melt.
- Add the flour, one Tablespoon at a time, stirring constantly to make a roux.
- Continue to stir and let the mixture cook for a minute or two, don't let it burn.
- Slowly stir in milk, about ½ cup at a time, stirring constantly to work it all together.
- Add a little salt and pepper to taste. Test it for flavor, as you go.
- Add the cooked sausage back into the pan, stir well.
- Let the gravy and sausage simmer for a minute or two until it reaches the desired consistency.
- Serve warm and Enjoy.
SAUSAGE GRAVY
There are certain recipes that are hallmarks of the South's comfort food. From fried chicken to grits, some recipes are non-negotiable Southern staples. And if you ask us, sausage gravy belongs in that tasty canon. If you haven't had homemade sausage gravy since the last time your grandmother made it, you might be surprised to know that it's not as difficult to make as you might think. All it takes is three ingredients plus salt and pepper along with some whisking to whip up this down-home favorite. The trick to a great country gravy is to brown the sausage in a skillet until it has a deep caramelization on the outside. Not only will the sausage taste better, the drippings will have also have a richer, tastier flavor to impart in the roux. Since this recipe uses such few ingredients, it's important to find the best quality of each ingredient that you can. We promise you'll taste the difference if you use a high-quality whole milk from the grocery store or the farmers market. What's the best way to serve it? There's the classic settings like biscuits, chicken fried steak, or grits, but we also like to serve it with shrimp, rice, and a drizzle of Tabasco hot sauce.
Provided by Southern Living Editors
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink. Remove sausage, and drain on paper towels, reserving 1 tablespoon drippings in skillet.
- Melt butter in skillet. Whisk flour into hot fat until smooth; cook, whisking constantly, 1 minute. Gradually whisk in milk, and cook, whisking constantly, 5 to 7 minutes or until thickened. Stir in sausage, salt, and pepper. Serve immediately.
CLASSIC HOMEMADE SOUTHERN SAUSAGE GRAVY
Steps:
- Enjoy.
Nutrition Facts : Calories 211 kcal, Carbohydrate 7 g, Cholesterol 42 mg, Fiber 0 g, Protein 10 g, SaturatedFat 6 g, Sodium 438 mg, Sugar 4 g, Fat 16 g, ServingSize 4-6 servings, UnsaturatedFat 0 g
SAUSAGE GRAVY
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
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!
SOUTHERN-STYLE SAWMILL SAUSAGE GRAVY
A rich and flavorful Southern-style sawmill gravy with Jimmy Dean® sausage. Serve hot over split biscuits.
Provided by Jessica Lawson
Time 15m
Yield 16
Number Of Ingredients 9
Steps:
- Add sausage to a large skillet or heavy-bottomed pot over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked and starting to crisp, 5 to 7 minutes.
- Add butter, onion powder, and garlic powder; stir until butter is melted.
- Sprinkle flour over sausage and butter and stir until combined. Reduce heat slightly and cook until thick, 1 to 2 minutes.
- Pour in chicken stock, scraping up any browned bits from the bottom of the pan. Simmer until stock is absorbed and mixture is thickened, 1 to 2 minutes. Stir in milk until gravy is hot and bubbly.
- Season to taste with salt and lots of freshly cracked pepper. If gravy becomes too thick, thin out with more milk.
Nutrition Facts : Calories 60.3 calories, Carbohydrate 5.5 g, Cholesterol 9.5 mg, Fat 3.3 g, Fiber 0.1 g, Protein 2.2 g, SaturatedFat 1.9 g, Sodium 97.7 mg, Sugar 2.5 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.
SOUTHERN SAUSAGE CREAM GRAVY
Make and share this Southern Sausage Cream Gravy recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Put the sausage in a large, straight-sided saute pan over medium-heat.
- As the sausage cooks, crumble into small pieces using a fork.
- When the sausage crumbles are lightly browned and fully cooked, transfer them and their pan juices to a bowl; set aside.
- Add the shortening to the hot pan.
- When the shortening has melted, add the flour, stirring it in slowly with a whisk.
- Stir constantly and cook the mixture until the flour is slightly browned (about 3-4 minutes).
- The mixture should smell nutty, not burned.
- Add in the milk, stirring constantly with a whisk until the gravy comes to a boil.
- Lower the heat to medium-low and simmer gently for 15 minutes.
- Add the reserved sausage and pan juices to the gravy.
- Mix well with a wooden spoon, seasoning to taste with salt and pepper.
- The gravy should be a medium-thick sauce; if needed, the gravy can be thinned by adding warm milk.
- Split the biscuits in half; place the halves, split side up on individual plates.
- Cover generously with warm gravy and serve immediately.
CLASSIC SAUSAGE GRAVY
A staple in Southern households, this sausage gravy can be served over grits but goes beautifully with biscuits too.
Provided by JimmyDean
Categories Pork Gravy
Time 25m
Yield 4
Number Of Ingredients 7
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.
COUNTRY SAUSAGE GRAVY
The men in my family love this truly country breakfast dish because of its hearty flavor. I love it because it's so easy to make.
Provided by Taste of Home
Time 20m
Yield 4-6 servings (3-1/2 cups gravy).
Number Of Ingredients 8
Steps:
- In a heavy skillet, brown and crumble sausage over medium heat until fully cooked. Drain and set aside. In the same skillet, combine soup and milk. Add mustard, seasoned salt and pepper; bring to a boil. reduce heat. Add sausage and sour cream. Simmer until heated through (do not boil). Serve over warm biscuits.
Nutrition Facts :
SOUTHERN SAUSAGE GRAVY AND BISCUITS
This is a meal like my mother made. Neither the American Heart Association or Weight Watchers International would approve of this, but it's really good eat'n!
Provided by Danny Bennett1
Categories Breakfast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place flour into a dry non-stick frying pan over medium heat and cook until light brown.
- Stir continually to prevent flour from burning.
- Pour into a glass bowl and set aside to be used later.
- (Browing the flour will keep it from lumping when added later) Cut bacon into 1/2" pieces and place into large pot or Dutch oven.
- Fry bacon until crispy.
- Pinch sausage into small pieces and add to bacon.
- Continue frying until sausage is completely cooked.
- Add sage and butter and stir in completely until butter is melted.
- Add browned flour a few tablespoons at a time and stir until liquid becomes pasty (you may not need all of the flour).
- Pour in milk slowly, bring to a slow boil and contiue stirring until gravy thickens.
- Add black pepper to taste.
- You may also add a pinch or two of crushed red pepper flakes if you want the gravy to be more zippy.
- Serve over buttermilk biscuits prepared per package instructions.
Nutrition Facts : Calories 1100.4, Fat 81.7, SaturatedFat 33.7, Cholesterol 203.1, Sodium 1504.6, Carbohydrate 46.9, Fiber 1.2, Sugar 17.2, Protein 42.2
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