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
SAUSAGE ITALIAN GRAVY
Make and share this Sausage Italian Gravy recipe from Food.com.
Provided by andypandy
Categories Lunch/Snacks
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepot over medium heat saute the onion in the olive oil.
- Add garlic and continue to saute.
- Add sausage meat and brown slightly on all sides.
- Drain off any fat.
- Add thyme, tomatoes, salt and pepper, and 2 tablespoons of the basil.
- When sauce is bubbly, reduce heat and cover.
- Cook for at least one hour.
- Add the remaining fresh basil leaves the last fifteen minutes.
- Serve on cooked soft or firm polenta with extra romano cheese sprinkled over the top.
ITALIAN SUNDAY GRAVY-RECIPE HANDED DOWN FROM NONNA.
Italian Sunday Gravy will get your family to the table like nothing else. Rich, hearty tomato sauce spiked with wine, succulent cuts of pork and meatballs.
Provided by Kathleen
Categories Main Course
Time 3h20m
Number Of Ingredients 19
Steps:
- Heat oven to 425 degrees. Line 2 large, rimmed baking sheets with aluminum foil. Brush the foil with olive oil.
- Arrange (in a single layer) pork neck bones or country-style ribs on one baking sheet and the Italian sausages on the second baking sheet. Brush the tops of all the meats lightly with olive oil.
- Cook meats in the preheated oven, until deep golden brown on all sides, turning as needed to cook evenly. Allow approximately 1 hour for the pork necks and ribs and 40 minutes for the sausage. Set cooked meats aside.
- Meanwhile, in a very large, heavy-bottomed stock pot, brown ground beef and pork, over medium heat, crumbling into small pieces. Remove ground meats to plate and set aside.
- Drain all but 2 tablespoons of the fat from the pan. Add onions, minced garlic, and carrots and cook over medium heat for 6-8 minutes until they soften and begin to caramelize.
- Add the wine to the pot and cook, scrape up any brown bits from the bottom of the pot. Continue to cook until the wine is reduced by half.
- Add whole tomatoes with their juices, tomato paste, water, bay leaves, oregano, fresh basil, rosemary, salt, and pepper.
- Add the browned grounded meats, pork necks or country style ribs, and sausages back to the pot. Bring the gravy to a boil then reduce the heat and simmer.
- Simmer, uncovered for about 3 1/2--4 1/2 hours. If you have the temperature right, you should see a cheerful little bubbling on the surface of the gravy. Moderate the heat to maintain this gentle simmer throughout out cooking time.
- Stir occasionally so the meats don't stick. If the gravy becomes too thick as it simmers, add water. (If it's simmering gently, you shouldn't need to add any extra water.)
- While the sauce simmers, make the meatball. After the sauce has cooked for 3 1/2 - 4 1/2 hours and is nice and thick, give it a very good stir, digging down to the bottom of the pot, then add the meatballs. Continue to simmer the gravy without stirring for another 30-40 minutes, or until the meatballs are hot and the flavors marry. Remove bay leaves. You're READY to Serve. Mangia! Mangia!
Nutrition Facts : ServingSize 1 /12 of the recipe, Calories 768 kcal, Carbohydrate 35 g, Protein 40 g, Fat 48 g, SaturatedFat 15 g, Cholesterol 288 mg, Sodium 1434 mg, Fiber 5 g, Sugar 19 g
ITALIAN SAUSAGE GRAVY AND BISCUITS
Here's a simple sausage gravy with an Italian flair that's served over hot biscuits.
Provided by Classico
Categories Trusted Brands: Recipes and Tips Classico® Pasta Sauce
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Cook sausage in a large skillet over medium heat until no longer pink, following cooking instructions indicated on the packaging. Add diced onions and continue to cook until onion softens and turns transparent. Drain fat.
- Stir in the Alfredo sauce, sage and black pepper. Bring to a simmer, stirring occasionally; reduce heat and simmer for 10 minutes.
- Serve over fresh biscuits and top with green onion.
Nutrition Facts : Calories 492 calories, Carbohydrate 44.4 g, Cholesterol 34 mg, Fat 26.9 g, Fiber 2.9 g, Protein 18 g, SaturatedFat 8.1 g, Sodium 1842.7 mg, Sugar 6.7 g
BRACIOLA AND SAUSAGE SUNDAY GRAVY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 3h
Yield 6 servings
Number Of Ingredients 28
Steps:
- Sprinkle the meat on both sides with salt and pepper. In a bowl, combine half of the cheese, the breadcrumbs, 1/2 cup parsley, pine nuts, lemon zest, salami, minced garlic and the finely chopped chile pepper. Top the steaks, leaving a 1-inch border. Roll and tie the meat.
- Heat about 2 tablespoons of EVOO in a pot over medium-high heat. When the oil smokes, add the meat bundles and brown. Remove the meat bundles, then add the sausages and cook until brown, then remove. Add about 1 tablespoon of EVOO and reduce the heat to medium, then stir in the fennel seeds and cook for 15 seconds. Add the wine and deglaze the pan, then add the tomatoes, bay leaf, carrots, celery and halved onion. Break up the tomatoes, and add the passata, then stir in the basil and season with salt and pepper. Slide the meat and sausages into the sauce and bring to a bubble, reduce the heat and simmer partially covered for a couple of hours, stirring occasionally.
- In a skillet, heat about 2 tablespoons EVOO, 2 turns of the pan, then add the sliced onions, cubanelles, red bell peppers and sliced chile pepper, and cook to soften, stirring frequently, 12 to 15 minutes. Add the stock, the remaining 1/4 cup parsley, tomato paste and season with salt and pepper. Simmer 15 minutes more.
- For a make-ahead meal, cool the sauce and meat and refrigerate. Reheat over a medium-low flame on the stovetop until warmed through. Store the onions and peppers separately and reheat over medium-low heat in small skillet.
- To serve, bring a large pot of water to a boil, salt the water and cook the spaghetti to al dente.
- Place the meat and sausages on a serving platter. Remove the onions, carrots, celery and bay leaf.
- Add about 1 cup of the starchy cooking water to the sauce, then put half of the sauce in a gravy boat. Melt the butter into the remaining sauce and toss with the pasta and cheese. Serve the pasta alongside the meat roll and sausage. Top the pasta and meat with more sauce and cheese, and serve the peppers and onions on top of the sausage.
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.
EASY SAUSAGE GRAVY AND BISCUITS
Hot jumbo buttermilk biscuits with creamy sausage gravy are ready in just 15 minutes for a hearty, family-favorite breakfast.
Provided by JimmyDean
Categories Trusted Brands: Recipes and Tips Jimmy Dean
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Bake biscuits according to package directions.
- Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
- Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.
Nutrition Facts : Calories 332.8 calories, Carbohydrate 30.8 g, Cholesterol 24.9 mg, Fat 18.7 g, Fiber 0.5 g, Protein 9.8 g, SaturatedFat 6.1 g, Sodium 718.3 mg, Sugar 7.7 g
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