Spicy Sausage Gravy Biscuits Recipes

BEST SAUSAGE GRAVY AND BISCUITS

Steps:

• Heat sausage in a large skillet over medium-high heat. Cook, crumbling with a spoon and stirring often, until browned and cooked through, 5 to 7 minutes.
• Add butter to skillet and melt. Sprinkle flour evenly over skillet and stir for 1 minute. Whisk in 2 1/2 cups milk and scrape up any bits off the bottom of the skillet. Bring mixture to a simmer.
• Reduce heat to low and cook, stirring often, until thickened, about 10 minutes. If mixture becomes too thick, thin slightly by adding more milk or water. Season with hot sauce, pepper, and salt; cook for 1 more minute.
• Serve immediately over hot biscuits.

SPICY SAUSAGE GRAVY & BISCUITS

Steps:

• In heavy skillet, brown and crumble sausage over medium heat until fully cooked. Drain and set aside.
• In same skillet, combine soup and milk.
• Add mustard, seasoned salt and pepper.
• Bring to a boil and reduce heat.
• Add sausage and sour cream.
• Simmer until heated through - do not boil.
• Serve over warm biscuits.

RESTAURANT STYLE SAUSAGE GRAVY AND BISCUITS

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.

HOME-STYLE SAUSAGE GRAVY AND BISCUITS

Steps:

• Bake biscuits according to package directions., Meanwhile, in a large skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Add butter; cook until melted. Stir in the gravy mix, flour and seasonings until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with biscuits.

SAUSAGE GRAVY-STUFFED BISCUITS RECIPE BY TASTY

Steps:

• In a cast-iron skillet, break up the ground sausage into small chunks and brown over medium-high heat until sausage is cooked through and no longer pink.
• Reduce heat to medium-low. Sprinkle the flour over the sausage and stir until the flour has absorbed all of the sausage fat and is lightly coating the sausage pieces.
• Add the milk in several increments while whisking.
• Add thyme, sage, cayenne pepper, black pepper, and salt.
• Cook the gravy for 5-10 minutes, frequently stirring until the gravy thickens. Let cool.
• Fill a well-greased ice cube tray with the gravy. (If you do not have an ice cube tray, pour the gravy onto a greased parchment-lined ½ cookie sheet.)
• Freeze for 20 minutes.
• Preheat oven to 350˚F (180˚C).
• With your thumb, make a divot in the center of each biscuit.
• Place a cube of gravy into each divot.
• Fold the sides of the biscuit dough around the gravy cube pinching the dough together at the top.
• Turn the dough balls upside down. With the palm of your hand, roll the biscuit ball around in a clockwise motion on your table surface to smooth out the dough balls.
• Place the biscuits on a parchment lined ½ cookie sheet making sure the dough seams are on the bottom. Brush with egg wash.
• Bake for 20-30 minutes.
• Enjoy!

QUICK, EASY AND SPICY SAUSAGE GRAVY OVER GRITS OR BISCUITS

Steps:

• Sausage -- In a medium sauce pan, saute the sausage, breaking it up as it cooks, on medium heat until cooked through. Make sure to drain the sausage well before making the rest of the sauce. I use hot breakfast sausage, but use what you like best).
• Once the sausage is drained well, return to the sauce pan and add the green chilies, scallions, cream, red pepper flakes, cumin and oregano. Mix well to combine and taste for any additional seasoning (salt or pepper). Let it simmer on medium to medium low for 4-5 minutes. The cream will help it thicken naturally.
• After the gravy cooks 4-5 minutes, stir in the cheese and heat through just to melt the cheese. This should be done just a few minutes before serving.
• Prepare the Base -- As I said, you can really use anything. Grits were excellent, croissants would be wonderful too. I happen to use Pillsbury (or a canned) biscuit, or you could certainly make your own too. I cooked the biscuits according to package directions. But NOTE, I brushed the biscuits (before baking) with a mix of butter, chili powder, and cumin for a little extra flavor.
• Serve -- Simply serve the gravy over your choice of the bottom layer. Garnish with extra cheese if you want and the extra scallion. A poached egg would be great, or even some scrambled eggs on the side. Just ENJOY!