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!
RAMP SAUSAGE GRAVY
This recipe was contributed to Allrecipes by TV host, author, and recipe developer Chadwick Boyd: Every spring, I go ramp hunting deep in the North Carolina mountains with my buddy Allan. The wild onions love to grow in large patches especially in ravines and around the base of shaded trees. They are more mellow in flavor than scallions, making them wonderful substitutes in scrambled eggs, salads, and pasta. Since their season is so short, between April and early May, I like to make a special version of my sausage gravy to serve with my tall, buttery, Greek yogurt biscuits. Serve spooned over freshly baked biscuits.
Provided by Darcy Lenz
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Heat a large 12-inch cast iron or heavy-bottomed skillet over medium-high heat. Add sausage and break up into small pieces with a wooden spoon. Stir in apple and all but 1/4 cup ramps and cook on medium-high heat until the sausage is brown and crumbly, 6 to 8 minutes.
- Turn the heat down to medium, sprinkle the flour evenly on top of the sausage, and stir until fully coated. Cook for 1 more minute.
- Pour in milk and stir well. Continue cooking until the gravy is thickened, but still a bit loose, 5 to 7 minutes. Remove from the heat. Season with salt and pepper. Sprinkle with remaining ramps when serving.
Nutrition Facts : Calories 194.5 calories, Carbohydrate 7 g, Cholesterol 37.8 mg, Fat 14 g, Fiber 0.5 g, Protein 9.8 g, SaturatedFat 5.2 g, Sodium 603.3 mg, Sugar 3.8 g
SAUSAGE GRAVY
Serve over your favorite breakfast biscuits and top with a fried egg!
Provided by Food Network
Time 25m
Yield 3 quarts
Number Of Ingredients 6
Steps:
- In a heavy bottom pot, cook sausage until browned (do not drain fat).
- Sprinkle flour over cooked sausage and stir over medium heat until flour is completely incorporated, 2 to 3 minutes. Add chicken stock and stir with a wire whisk to break up any lumps. Add cream and half-and-half. Bring to boil over medium-high heat. Continue cooking for 2 to 3 minutes. Remove from heat and add salt and pepper to taste.
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.
SAUSAGE GRAVY
Grandma's own! Adjust the milk to the thickness you like. Works with bacon, too. Serve hot over freshly baked biscuits!
Provided by Denyse
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Pork Gravy
Time 30m
Yield 12
Number Of Ingredients 3
Steps:
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove sausage, drain and set aside.
- Pour off most of the fat from the pan, leaving about 2 to 3 tablespoons. Return pan to medium-low heat and add flour. Using a whisk, stir vigorously until roux forms, scraping bottom of pan. Reduce heat to low and let roux cook at least 5 minutes, stirring occasionally. Grandma always "burned" hers a little on purpose.
- Add milk in a stream, whisking the whole time. After adding about 2 1/2 cups, turn heat to medium and continue cooking, stirring constantly. Bring gravy to a boil and cook to desired thickness. Add more milk if a thinner gravy is desired. You may also add some of the cooked and crumbled sausage to the gravy.
Nutrition Facts : Calories 195.4 calories, Carbohydrate 4.7 g, Cholesterol 30.6 mg, Fat 16.5 g, Fiber 0.1 g, Protein 6.6 g, SaturatedFat 6.2 g, Sodium 277.4 mg, Sugar 2.9 g
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