The Mauro Family Sunday Gravy Recipes

INSTANT POT SUNDAY SAUCE

Steps:

• For the sauce: Add the oil to a 6-quart Instant Pot® and set to saute (see Cook's Note). Add the short ribs and brown well. Transfer to a plate, then add the pork ribs and brown well. Transfer to a plate. Add the onions and garlic and cook, stirring often, until the onions are golden and the garlic is soft, about 5 minutes. Add the tomato paste and stir well to coat all the onions. Pour in the wine and scrape up any browned bits on the bottom of the pot. Bring to a boil and let cook until reduced by half, about 2 minutes.
• Stir in the tomatoes, then add the beef, pork, sausages, 1 tablespoon salt, several grinds of black pepper and a pinch of red pepper flakes if using.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual high setting for 50 minutes.
• For the meatballs: Meanwhile, combine the sirloin, Parmesan, breadcrumbs, milk, parsley, garlic, egg, some salt and a few grinds of pepper in a medium bowl and mix well with a wooden spoon. Form into 1- to 2-inch balls.
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
• Carefully remove the beef, pork and sausage. Skim any excess fat from the sauce and discard. When cool enough to handle, remove and discard any bones and excess fat from the meat. Chop the meat and sausage into bite-size pieces. Return the meat to the sauce and add the meatballs to the pot. Seal the pot and cook at manual high pressure for 5 minutes.
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Season with salt and pepper. Serve over pasta or polenta.

SAUSAGE AND GRAVY BISCUIT SANDWICHES

Steps:

• Heat a skillet to medium heat and brown sausage until crisp, 5 to 7 minutes a side. Reserve the fat in the pan and set aside the sausage. Add the butter to reserved fat and melt. Add the garlic and cook for 30 seconds. Whisk in the flour and cook until blonde, 2 to 3 minutes. Slowly whisk in the milk and some salt and pepper, and simmer until thickened, 3 to 5 minutes. When ready to serve, stir in the chopped chives.
• For the sandwich build: With a fork, carefully split a hot Grapevine KY Buttermilk Biscuit in half. On the bottom biscuits, drizzle some honey, and then place the sausage patties delightfully on top. Slather on some gravy and top with the other biscuit half -- simple, yet mind blowing.
• Preheat the oven to 425 degrees F. Place a heavy cast-iron skillet (preferably 12 inch) into the oven to preheat. Chill a large mixing bowl, pastry cutter, the flour and 1 stick of the butter in the freezer 15 minutes before assembling the biscuits.
• Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick of the butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add in the buttermilk until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a 2 1/2-inch biscuit cutter or the business end of a dry measuring cup, cut out 10 biscuits. (Use the extra dough to cook up a big piece of shortcake for dessert....strawberry shortcake!)
• Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet, right up against each other, and brush with the melted butter. Bake until golden brown, 15 to 25 minutes.

SLOW-COOKER SUNDAY GRAVY

Steps:

• Heat a large skillet or a 5 1/2- to 6-quart stovetop-safe slow cooker insert over medium-high heat. Add the oil and sausage and cook, turning occasionally, until brown all over, 7 to 8 minutes. Push the sausage to the side of the cooker. Add the tomato paste and cook, stirring, until brick red, about 1 minute. Add 1/2 cup water and bring to a boil, stirring to scrape up the browned bits.
• Add the short ribs, Italian herbs, garlic, sun-dried tomatoes, crushed tomatoes, onions, bay leaf, 1 tablespoon salt and some pepper to the insert and put it into the slow cooker. If you're using a skillet, transfer the tomato mixture to the slow cooker at this point. Cover the cooker, set it on low and cook until the beef is very tender, 6 to 8 hours.
• When ready to serve, bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain.
• Transfer the sausage and beef to a cutting board, slice into serving portions and arrange on a serving platter. Toss the pasta with some of the sauce and transfer to a serving bowl.
• Serve the meat and pasta with the Parmesan and remaining sauce on the side. Freeze any leftover sauce for up to 1 month.

SWEET AND SPICY SMOKED TURKEY WITH SMOKED GRAVY

Steps:

• Rub the Sweet BBQ Rub all over both sides of the turkey. Transfer to a disposable aluminum pan breast-side up and refrigerate overnight, uncovered, to dry brine.
• The day of roasting, let the turkey sit at room temperature for 1 hour. Add the carrots and peppers to the pan and put the turkey on a wire rack above the vegetables.
• Preheat a gas grill, charcoal grill or smoker to 350 degrees F. If using a gas or charcoal grill, set up a smoke box or small disposable aluminum pan with fruit wood chips. Once the smoke is rolling, put the turkey and vegetables on the grill in the pan, close the lid and smoke for 1 hour.
• After 1 hour, rotate the turkey and add the stock to the pan to deglaze. Continue smoking until the breast meat registers 160 degrees F and the thighs hit 165 degrees F, another 1 to 1 1/2 hours.
• Let the turkey rest 45 minutes to an hour while you make the gravy. Remove the carrots and peppers from the pan and set aside. Strain the drippings from the pan using a fat separator.
• To make the gravy, melt the butter in a small pot over medium heat. Add the flour and whisk well to make a roux. Slowly add the strained drippings and whisk. Let simmer to reduce to the desired consistency. Taste and adjust the seasoning if necessary.
• Slice the turkey and serve over a medley of the smoked carrots and peppers with the gravy on the side.
• Combine the turbinado sugar, granulated sugar, salt, chili powder, paprika, granulated garlic, onion powder, cayenne, cumin and pepper in a bowl. Store in an airtight container.