Trout With Sausage Gravy Recipes

SAUSAGE GRAVY

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!

TROUT WITH SAUSAGE GRAVY

Steps:

• For the sausage gravy: Heat a pan over high heat, add the oil and then add the sausage. Brown the sausage, stirring and breaking up the large chunks, until cooked through. Add the chile powder, thyme and cayenne and saute for 1 minute. Stir in the flour to make a roux. Slowly stir in the milk and bring the gravy to a simmer. Reduce the heat to a simmer and cook for 10 minutes, stirring so the sauce does not burn. Season with salt and pepper. Keep warm.
• For the vegetables: Preheat the oven to 400 degrees F.
• Toss the potatoes in a bowl with 2 tablespoons of the grapeseed oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread the potatoes on a baking sheet and bake until tender and browned, 20 to 25 minutes.
• Heat a large saute pan over high heat. Add the remaining 2 tablespoons oil to the pan. Add the potatoes, tomatoes and garlic to the pan and saute for 2 to 3 minutes. Add the kale to the pan and saute to wilt the kale. Add a little water to help with the wilting if needed. Season with salt and pepper and a squeeze of lemon juice.
• For the trout: Season the trout with the salt and pepper.
• Heat a large skillet over high heat. Add the oil to the skillet and then gently place the fish flesh-side down in the skillet. Sear the fish on the flesh side for 2 to 3 minutes and then flip and cook until the skin is crispy and the flesh is fully cooked, another 2 to 3 minutes. Allow the fish to rest briefly before serving.
• For plating: Divide the vegetables among 6 plates, lay the fish (flesh-side up) over the vegetables and then spoon the sausage gravy over the top of the fish.

EASY SAUSAGE GRAVY AND BISCUITS

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.

SAUSAGE GRAVY

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.

SAUSAGE GRAVY

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.

SAUSAGE GRAVY I

Steps:

• Brown sausage in a large skillet over medium-high heat. Set aside, leaving the drippings in the skillet.
• Mix bacon grease into the sausage drippings. Reduce heat to medium, combine with flour, and stir constantly until mixture just turns golden brown.
• Gradually whisk milk into skillet. When the mixture is smooth, thickened, and begins to bubble, return the sausage to skillet. Season with salt and pepper. Reduce heat, and simmer for about 15 minutes.