The Pioneer Womans Sausage Gravy Recipe 385

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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!

THE PIONEER WOMAN'S SAUSAGE GRAVY RECIPE - (3.8/5)



The Pioneer Woman's Sausage Gravy Recipe - (3.8/5) image

Provided by lindaauman

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
12 cooked 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. This recipe can be easily doubled to serve 24.

CLASSIC GRAVY



Classic Gravy image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 5

1 bag of giblets from a turkey (gizzards, liver and neck)
Turkey drippings from a freshly cooked turkey
6 tablespoons all-purpose flour, plus more if needed
4 cups low-sodium chicken stock, plus more if needed
Kosher salt and freshly ground black pepper

Steps:

  • Place the giblets in a saucepan, cover with water and bring to a boil. Cook until the giblets are cooked through, 20 to 25 minutes. Remove the pan from the heat and let the giblets sit in the water, allowing them to cool.
  • Remove the giblets from the saucepan and chop the liver and gizzards. Pick the meat from the neck bone and discard the bones. Save the giblet broth.
  • Pour the turkey drippings from the roasting pan into a pitcher. Allow the fat to rise to the top, leaving the stock juices at the bottom. Ladle or pour the fat into a separate container.
  • Place the roasting pan on the stove over medium heat. Add 1/4 to 1/2 cup of the reserved fat. Sprinkle over the flour and whisk to combine, scraping the brown bits from the bottom of the pan. If it is too oily, sprinkle in another 1 to 2 tablespoons of flour. If it is too dry, add more fat and stir until the flour and fat are combined. Continue to cook the roux until it is golden brown, 4 to 5 minutes.
  • While whisking, pour in the chicken stock. Cook, whisking gently, until the mixture begins to thicken. Pour in the stock juice drippings from the pitcher and continue to cook, stirring, until thick, 4 to 5 minutes. Thin as needed with the giblet stock and additional broth if needed. Stir in the giblets and season to taste with salt and black pepper. Cook for another 5 minutes or so until the giblets are warmed through, then serve.

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