SAUSAGE GRAVY RECIPE
Biscuits and gravy is staple southern breakfast fare! The Best Sausage Gravy Recipe is simple, made from scratch, and ready in 20 minutes. Country comfort food can be quick, delicious, and easy as pie (or in this case gravy) to make!
Provided by Nikki Lee - Soulfully Made
Categories Breakfast
Time 20m
Number Of Ingredients 7
Steps:
- Set a large skillet (I love cast iron) over medium heat. Add in the sausage and with a wooden spatula break up sausage into smaller pieces while stirring. Cook until brown and fully done (about 8 to 10 minutes).
- Place butter in skillet and stir until melted.
- Sprinkle flour, garlic, and pepper on top of the sausage and slowly stir until well coated and grease is full absorbed. Continue stirring and let the flour cook fully for about 2 minutes.
- While stirring, slowly pour in 3 cups of the milk. Continue to stir and simmer until gravy thickens (3 to 5 minutes). Add salt, if needed. If gravy is too thick, add the last 1/2 cup of milk.
- Serve over warm fresh biscuits.
Nutrition Facts : ServingSize 1 1 serving, Calories 263 kcal, Carbohydrate 14 g, Protein 15 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 55 mg, Sodium 531 mg, UnsaturatedFat 8 g
CREAMY SAUSAGE GRAVY
This Classic Sausage Gravy recipe is creamy, peppery, made from scratch, and just the perfect comfort food!
Provided by The Chunky Chef
Categories Breakfast
Time 20m
Number Of Ingredients 6
Steps:
- Brown sausage in a large skillet over medium high heat, crumbling as it browns.
- Leave the grease in the skillet and reduce the heat to medium low. (If you don't have much grease from your sausage, add 2 Tbsp unsalted butter to the skillet). Add in the flour, stirring to combine. Cook for 1 - 2 minutes.
- Pour in the milk, one cup at a time, stirring after each addition. Cook, stirring frequently, until gravy thickens to your desired consistency.
- Add seasoned salt, ground thyme and black pepper and stir to combine.
Nutrition Facts : Calories 430 kcal, Carbohydrate 19 g, Protein 21 g, Fat 29 g, SaturatedFat 12 g, Cholesterol 83 mg, Sodium 797 mg, Fiber 1 g, Sugar 14 g, TransFat 1 g, ServingSize 1 serving
QUICK AND EASY GRAVY FROM SCRATCH
Homemade gravy is quick and easy. If you've roasted chicken, turkey or beef, use the drippings left in the roasting pan. They make the gravy extra flavorful and seasoned. You can make gravy without drippings and use stock or broth in it's place. Store-bought stock is usually under seasoned. Take care when seasoning with salt and pepper towards the end of the recipe. Finally, for more flavor, whisk in mushroom powder. This is optional, but adds a deep savory flavor.
Provided by Adam and Joanne Gallagher
Categories Side Dish, Sauce
Time 10m
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- In a wide skillet with sides, melt butter over medium heat. When melted and sizzling, whisk in the flour. Whisk until the flour and butter turn into a smooth paste and look medium blonde in color; about 1 minute. It smells toasty, like browned butter.
- Pour in stock and whisk until smooth. Bring the gravy to a low simmer. As it simmers, it thickens and becomes glossy.
- Whisk in the herbs and mushroom powder then cook at a low simmer for a minute or two. Remove from the heat then stir in half and half or cream (optional).
- Taste for seasoning and adjust with salt and black pepper (we like a generous amount of pepper).
- Substitute some or all the butter with fat left in the pan from roasting. If there are juices left in the pan, strain them then swap all or some of the stock for the pan juices. Pan drippings and juices will be well seasoned compared to the stock. When seasoning, taste the gravy first then adjust with more salt and/or pepper. If you used a stove-top safe pan such as a Dutch oven or stainless steel pan for roasting, there is no need for the skillet. Make the gravy directly in the roasting pan.
Nutrition Facts : ServingSize About 1/3 cup, Calories 76, Protein 2 g, Carbohydrate 4 g, Fiber 0 g, Sugar 0 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 285 mg
BEST GRAVY EVER
Provided by Alton Brown
Categories condiment
Time 25m
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- Remove the turkey from the roasting pan and set aside to rest. Leave the drippings from the turkey in the pan and place the roasting pan over medium heat. Add the broth and wine at the same time. Whisk to combine, scraping the bottom of the pan until all of the bits have come loose. Cook for another 2 to 3 minutes in order to reduce the mixture slightly. Transfer the liquid to a fat separator and let sit for 5 minutes to allow fat to separate. Return 2/3 to 3/4 cup of the fat to the roasting pan and place over medium-high heat. Discard any remaining fat. Add the flour and whisk to combine. Cook, whisking continuously, until the mixture starts to thicken and become smooth, approximately 2 to 3 minutes. Once this happens, gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes. Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it. Add the herbs and whisk to combine. Season with salt and pepper.
- 2 to 3 days before roasting:
- Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
- Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
- Early on the day or the night before you'd like to eat:
- Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
- Preheat the oven to 500 degrees F.
- Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
- Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
- Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
- Roast the turkey on lowest level of the oven at 500 degrees F. for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 151 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest for at least 15 minutes before carving.
TURKEY STOCK AND AMAZING GRAVY
Provided by Guy Fieri
Time 6h25m
Yield 8 cups
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F.
- Evenly rub turkey parts with oil. Sprinkle with salt and pepper. In a large roasting pan, place turkey, skin side down, in oven and roast for 45 minutes.
- Prepare and combine vegetables. Reduce heat to 350 degrees F, briefly remove turkey, add in vegetables, turning to coat in bottom of pan juices. Place turkey, skin side up on top of vegetables and continue to roast for another 35 minutes.
- Remove pan from oven, place over burners and add in 4 quarts of water. Scrape bottom of pan to remove stuck bits, repositioning turkey and vegetables as needed. Keep at a medium to low simmer for 2 hours, uncovered until deep in color and flavor. Strain turkey and vegetables from stock, pushing any vegetable matter through strainer. Let sit, and skim fat from top.
- In a large saute pan, melt butter, stir in flour, and cook for 1 minute. Slowly add in warm turkey stock 1/2 cup at a time until gravy is desired consistency. Add in spices and adjust seasoning, if necessary.
- Serve with turkey. Yield: 3 1/2 cups
HOMEMADE GRAVY
Provided by Ina Garten
Yield 3 cups
Number Of Ingredients 8
Steps:
- In a large (10- to 12-inch) saute pan, cook the butter and onions on medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well cooked.
- Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock and Cognac, and cook uncovered for 4 to 5 minutes, until thickened. Add the cream, if desired, and serve.
AMAZING GRAVY
This recipe is another Mollie Katzen master piece. The quality of ingredients is very important here so use the absolute best you can find for the broth. I use Better Than Bouillon Chicken flavor rather than a can of broth so I don't waste anything. I love using this gravy on everything.
Provided by budgiesntiels
Categories Sauces
Time 12m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- In a medium size saucepan, heat the broth until hot, but not boiling.
- Place the flour in a small bowl, and ladle in enough hot broth to dissolve the flour (3/4 cup or so). Use a small whisk until smooth, then pour it back into the hot broth. Whisk the broth as your pour.
- Cook over medium heat, stirring frequently, for 5 to 8 minutes, or until lightly thickened.
- Add salt and pepper, for desired.
Nutrition Facts : Calories 23.7, Fat 0.4, SaturatedFat 0.2, Cholesterol 0.4, Sodium 679.4, Carbohydrate 3.9, Fiber 0.1, Sugar 0.7, Protein 1
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