SAWMILL GRAVY
Looking for a delicious gravy to top your breakfast or dinner with? This sawmill gravy features bacons, sausage, salt and pepper and is sure to satisfy your craving. Serve over warm fluffy biscuits or a country fried steak.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 9
Steps:
- In a large skillet, combine the sausage, bacon, onion and garlic. Cook over medium heat until the sausage is browned and crumbles.
- Stir in the flour, salt and pepper; cook for 1 minute, stirring constantly. Gradually stir in the half and half. Cook over medium heat, stirring constantly, until the mixture is thickened. Stir in the butter until well blended.
WHITE SAUSAGE GRAVY
For a Southern-style breakfast, make Food Network Kitchen's White Sausage Gravy recipe to go along with a fresh batch of homemade baking powder biscuits.
Provided by Food Network Kitchen
Time 20m
Yield 4 to 6 servings as a main course
Number Of Ingredients 13
Steps:
- Heat a large cast-iron skillet over medium-high heat. Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 7 minutes.
- Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet. Whisk the flour into the fat and cook, stirring, for about 1 minute. While whisking, pour the milk into the skillet and bring the gravy to a boil. Lower the heat and simmer gently for 2 minutes. Stir in the sausage and season with pepper. Split the biscuits in half and divide them among plates. Top each biscuit with some of the gravy and serve immediately.
- To make the biscuits: Place a rack in the center of the oven and preheat to 450 degrees F. Line a baking sheet with two layers of parchment paper. Set aside.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt. Rub 2 tablespoons of the butter into the flour with your fingertips until completely absorbed. Work the remaining butter into the flour until it is in even pieces about the size of a pea. Gently stir the milk into the flour mixture to make a loose dough.
- Lightly dust a clean work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold the dough in thirds like a business letter. (For a flakier biscuit repeat the folding a second time.) Pat the dough into a 5 by 8-inch rectangle about 3/4-inch thick. Use a 2- to 3-inch round cutter to make 6 biscuits, and transfer them to the prepared baking sheet. Press together the scraps of dough and cut 2 more biscuits.
- To make the glaze: Mix the cream and melted butter together in a small bowl. Lightly brush the tops of the biscuits with the glaze. Bake until lightly browned, about 15 minutes. Cool on a rack for 5 minutes before serving.
SAUSAGE AND BACON GRAVY
Top your biscuits off with this savory sausage and bacon gravy. Ground sausage, bacon, onion, garlic and half and half is all you need to make this classic comfort food! Sausage Bacon Biscuits and Gravy is the perfect way to start your morning!
Provided by Paula Deen
Time 5m
Yield 5
Number Of Ingredients 10
Steps:
- In a large skillet, combine sausage, bacon, onion and garlic. Cook over medium heat, until sausage is browned and crumbles. Stir in flour, salt and pepper; cook 1 minute, stirring constantly. Gradually stir in half and half. Cook over medium heat, stirring constantly until mixture is thickened. Stir in butter.
PAULA DEEN'S SAUSAGE GRAVY
Make and share this Paula Deen's Sausage Gravy recipe from Food.com.
Provided by Kerena
Categories Breakfast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, combine sausage, bacon, onion and garlic. Cook over medium-high heat for 8-10 minutes or until sausage is browned and crumbly.
- Drain the grease and then stir in flour and cook for 2-3 minutes, stirring frequently.
- Gradually stir in half and half. Add pepper and salt and cook for 3-4 minutes, or until gravy is thickened.
- Remove from heat and stir in butter until melted.
Nutrition Facts : Calories 415.4, Fat 35.6, SaturatedFat 15.7, Cholesterol 98.1, Sodium 980.6, Carbohydrate 8.4, Fiber 0.5, Sugar 0.7, Protein 15.1
SAUSAGE GRAVY --PAULA DEEN'S RECIPE - (4.4/5)
Provided by starspangledlady
Number Of Ingredients 7
Steps:
- In a large skillet, combine sausage, bacon, and garlic. Cook over medium-high heat for 8-10 minutes or until sausage is browned and crumbly. May need to drain a little of the fat. Stir in flour and cook for 2-3 minutes. Gradually stir in milk. Add pepper and salt and cook for 3-4 minutes or until thickened.
SAWMILL GRAVY (PAULA DEEN)
This is the best gravy I have ever tried. It is rich and creamy. One of the family members was reading Paula Deen's book and this recipe was in there. So we tried and all fell in love with it. Even the picky youngsters of the family, will eat this with biscuits. It is a heart attack waiting to happen. This is only cooked twice a year because it is so sinful. I don't even like sausage and I love eating this gravy.
Provided by Coppercloud
Categories Sauces
Time 35m
Yield 4 cups, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- On medium heat, heat up skillet for 1 to 2 minutes. Combine sausage, bacon, onion and garlic.
- Put this mixture in pan hot pan. Break up sausage while cooking. Cook until sausage and bacon are browned.
- Stir in flour, pepper, salt and cook for 1 to 2 minutes. This will make a roux with the sausage and bacon fat.
- Slowly stir in the half and half. Keep stirring and cook over medium heat until it thickens.
- Stir in butter and serve.
- P.S. 1. If the gravy is too thick, you can add more half/half to thin it out. 2. If there are any leftovers and you want to re-heat this. I stir in a little more half /half and pop it in the microwave. 3. In the original recipe it calls for 1 tsp of salt, but for me there is a lot of salt in the meat already. It is easier to add salt to your plate, then have one person not be able to eat this because it is too salty for them. 4. We have also tried this with half hot sausage and half regular for a little more spice. Or you can just add red pepper flakes while cooking the meat.
PAULA DEEN'S THANKSGIVING STUFFING AND GRAVY
Make and share this Paula Deen's Thanksgiving Stuffing and Gravy recipe from Food.com.
Provided by bigg7g
Categories Thanksgiving
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- Stuffing:.
- Preheat oven to 350 degrees F.
- Crumble oven-dried bread into a large bowl. Add rice and saltines.
- Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy.
- Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.
- Giblet Gravy:.
- Bring stock and giblets to a boil. Add bouillon and reserved stuffing mixture. Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2 to 3 minutes. Meanwhile, saute mushrooms until browned in butter. Add mushrooms to gravy with egg and salt and pepper, to taste.
Nutrition Facts : Calories 1138.3, Fat 46.1, SaturatedFat 16.6, Cholesterol 238.7, Sodium 2688, Carbohydrate 134, Fiber 6.3, Sugar 14.8, Protein 44.1
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