Recipes for "sausage gravy"

Heat a large, deep skillet over medium-high heat. Cook and stir sausage in the hot skillet until crumbly and browned, 5 to 7 minutes. Use a slotted spoon to remove sausage to a paper towel-lined plate to drain; set aside.

Pour off most of the grease from the skillet, leaving 2 to 3 tablespoons. Stir flour into grease in the skillet over medium-low heat. Whisk vigorously until roux forms, scraping the bottom of the skillet. Reduce heat to low and let roux cook for at least 5 minutes, stirring occasionally. Grandma always "burned" hers a little on purpose.

Stream milk into roux, whisking constantly. After adding about 2 1/2 cups, increase heat to medium and continue cooking, whisking constantly. Bring gravy to a boil and cook to desired thickness. Add some of the sausage to gravy if desired.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

In a bowl, stir together 1 cup flour, 1 teaspoon salt, white pepper, and garlic powder. In a separate bowl, beat eggs with garlic and parsley. Dredge each tenderloin fillet in seasoned flour, dip in egg mixture, and dip back into flour mixture. Shake off any excess flour.

Gently place the steaks into the hot oil, 2 at a time, and cook until golden brown on both sides, about 3 minutes per side. Drain on paper towels.

Place the sausages in a small skillet over medium heat, and fry them until very dark brown on all sides, about 10 minutes. Finely chop the sausages, and set aside. In the same skillet, melt butter, and stir in 3 tablespoons of flour. Cook the butter-flour mixture until it turns a pale beige color, about 1 minute, then stir in the sausage, cream, salt, and black pepper. Bring the mixture to a simmer, and cook until thickened, about 5 minutes. Serve sauce over the fried steaks.

Cook sausage in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Transfer sausage to a plate, leaving drippings in the skillet.

Add bacon grease to the sausage drippings, and reduce the heat to medium. Whisk in flour and stir constantly until mixture becomes paste-like and turns golden brown, about 5 minutes.

Gradually whisk in milk until smooth. Bring to a simmer, then return sausage to the skillet and season with salt and pepper. Cook, stirring occasionally, until mixture is smooth and thick, 10 to 15 minutes.

Gather all ingredients.

Place sausage in a large, deep skillet. Cook and crumble over medium-high heat until evenly brown.

Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir butter into the pan until melted.

Add flour and stir until smooth.

Reduce heat to medium and cook until light brown.

Gradually whisk in milk and cook until thickened. Season with salt and pepper.

Add cooked sausage back to the skillet. Reduce heat and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.

Serve over biscuits and enjoy!

In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned. Stir in the margarine until well blended, then stir in the flour until mixture is thick and pasty.

Reduce heat to medium low and slowly add the milk, stirring constantly, until mixture is thick and bubbly and to desired consistency. Season with salt and pepper to taste.

In a skillet on medium heat cook pork, onion, green pepper, red pepper flakes, and garlic until pork is crumbly. Drain off excess fat, but leave a small amount.

Combine butter, salt, and pepper with the meat mixture and stir until butter melts. Slowly sift flour over the top. Mix gently and allow mixture to cook for 5 minutes. It will burn, so do not let it sit unguarded. Don't forget to scrape the bottom of the pan. Add the sage and thyme.

Slowly stir in milk, about a half a cup at a time, and incorporate it well. When the mixture thickens, add more milk. Do not let it boil vigorously, or it will burn. Add chicken bullion and let cook for five minutes. Again, if it thickens too much, add more milk. Adjust taste with more salt and pepper if needed.

Just before serving, add the parsley, and about a 1/4 cup more milk; the gravy will thicken quickly as it cools.

Combine warm milk, yeast, sugar, salt, and melted butter in thebowl of a stand mixer with the dough hook attached. Add egg and flour. Drop down dough hook and start kneading on low speed, stopping and scraping down the sides every so often in the beginning to make sure all the ingredients are incorporated, 3 to 5 minutes. Once everything has come together, increase speed 1 notch and continue kneading until dough is very soft, very smooth, and slightly elastic, about 2 minutes.

Transfer dough onto a work surface, knead for 1 minute, and shapeinto a smooth ball. Since the dough has butter in it, it won’t be sticky.

Return dough ball to a lightly buttered bowl. Cover, and allow to rise in a warm spot until it has doubled in size, about 90 minutes.

Once dough is risen, transfer to a work surface and punch down to de-gas. Shape back into a ball, and weigh on a digital scale. Divide amountby 8 and weigh out 8 equal dough portions.

Roll each portion into a smooth ball, using just enough flour to keep it from sticking. Press and flatten the dough into a disc about 3 1/2-inches wide and a 1/2-inch thick. Shape with your hands to make a smallindention in the middle.

Transfer to a silpat-lined baking sheet. Cover and let proof until almost doubles in size, 45 to 60 minutes.

Combine cooled sausage, cream cheese, green onions, milk, sage, ½ of the beaten egg, salt, pepper, and cayenne in a bowl. Mix filling into a thick paste with a spoon.

Preheat the oven to 375 degrees F (190 degrees C)

Use slightly damp fingertips to press a well into the center of each kolache to place the filling. Be sure to leave no more that 3/4-inch of un-pressed dough around the outside.  Do not press all the way through the dough to the baking sheet.

Brush each kolache with remaining egg wash.  Fill evenly with the sausage cream cheese mixture.

Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven, transfer to a wire rack, and allow to rest for 10 to 15 minutes before serving.

Top with sliced green onions for garnish.

Heat vegetable oil in a skillet over medium-high heat and add sausage. Cook and stir, breaking up chunks with a spatula, until browned and crumbly, about 5 minutes.

Reduce heat to medium, add onions and a pinch of salt, and cook, stirring, until onions start to turn soft and translucent, about 5 minutes.

Stir in butter, and once melted, add flour. Cook, stirring, for about 2 minutes. Add diced apple, and cook, stirring for another minute or so.

Pour in chicken broth, raise heat to high, and stir with a spoon, scraping up all the browned bits (fond) from the bottom. Add milk and bring mixture to a simmer. Reduce heat to between medium and medium-low, and simmer for about 15 minutes. For thicker gravy, mixture can be reduced further. Reduce heat to medium-low and prepare dumpling batter.

Combine egg, cider, creme fraiche, thyme, 2 tablespoons green onions, 1 teaspoon salt, and baking powder in a bowl and whisk thoroughly. Add 1 cup flour and whisk just until flour disappears. Clean off whisk with a spatula, and scrape down the sides of the bowl, mixing in any visible flour. Set batter aside until needed.

Stir gravy and taste for seasoning—add more salt if needed, plus freshly ground black pepper, cayenne, 1/4 cup green onions, and 1 tablespoon apple cider vinegar.

Raise heat to medium, and transfer generous, rounded teaspoons of dumpling batter on top of the simmering gravy.

Cover, and let cook, untouched, until dumplings are puffed up, and floating on top, 5 to 6 minutes. A skewer inserted into the center of a dumpling should come out clean. Serve immediately topped with additional green onions if desired.

Preheat oven to 450 degrees F (230 degrees C).

To make the gravy: Crumble sausage in skillet and cook over medium-low heat. Add onion and cook until tender; drain. Stir in flour, a little at a time, for about 6 minutes or until bubbly and golden. Stir in milk, nutmeg, poultry seasoning, salt, Worcestershire sauce, hot pepper sauce and cook until thick.

To make biscuits: Dissolve yeast in warm water; let stand 5 minutes. Stir in buttermilk and set aside. In a large bowl, combine flour, sugar, baking powder, soda and salt. Cut in shortening with pastry blender until looks like coarse meal. Stir in yeast-buttermilk mix and mix well. Turn out onto lightly floured surface and knead gently 3 to 4 times. Roll out flat to 1/2 inch and cut with 2 1/2 inch biscuit cutter. Place on lightly greased baking sheet and cover. Let rise in warm place 1 1/2 hrs.

Bake in preheated oven for 8 to 10 minutes, until golden. Remove from oven and brush tops with melted butter.

Break sausage apart in a large skillet over medium-high heat. Cook until starting to brown, 3 to 5 minutes. Add Worcestershire sauce and let it heat up before adding beef bouillon and nutmeg. Stir and cook sausage until no longer pink, 3 to 5 minutes more.

Reduce heat to medium-low and sprinkle in flour gradually. Cook, stirring constantly, until flour coats sausage and is completely absorbed. Cook for 1 to 2 minutes more.

Pour in almond milk gradually, stirring constantly until gravy starts to thicken, up to 12 minutes. Add a little more almond milk if too thick. Season with pepper and salt. Continue stirring vigorously until gravy reaches desired thickness.

Remove from heat and let cool. Taste and adjust seasoning as desired.

Add sausage to a large skillet or heavy-bottomed pot over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked and starting to crisp, 5 to 7 minutes.

Add butter, onion powder, and garlic powder; stir until butter is melted.

Sprinkle flour over sausage and butter and stir until combined. Reduce heat slightly and cook until thick, 1 to 2 minutes.

Pour in chicken stock, scraping up any browned bits from the bottom of the pan. Simmer until stock is absorbed and mixture is thickened, 1 to 2 minutes. Stir in milk until gravy is hot and bubbly.

Season to taste with salt and lots of freshly cracked pepper. If gravy becomes too thick, thin out with more milk.

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to low.

Stir butter into cooked sausage until melted; whisk in flour. Cook, whisking constantly, until mixture is the color of peanut butter, 5 to 10 minutes. Season with 1 teaspoon salt and 30 grinds of black pepper.

Increase heat to medium and pour in 3 cups milk. Bring to a simmer, stirring constantly. Stir in remaining 3 cups milk, 1/4 cup at time, allowing mixture to return to a simmer after each addition, 10 to 15 minutes. Continue cooking and stirring until desired thickness is reached, 5 to 10 minutes. Season with 30 grinds of black pepper and salt to taste.

Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart sausage, 5 to 7 minutes. Add onion powder, garlic powder, bouillon, and pepper. Mix until well combined and fully cooked, 5 to 7 minutes more.

Stir in flour and milk until well combined. Bring to a boil, reduce heat to a simmer and stir until thickened, 5 to 7 minutes. Adjust seasoning to taste. Set aside.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 x 13-inch baking dish with butter and set aside.

Cut each biscuit into four pieces. Arrange 1/2 of the biscuits in the bottom of the baking dish. Cover with sausage-gravy mixture. Top with remaining 1/2 of the biscuits.

Bake in the preheated oven until biscuits are fully cooked and golden brown, 13 to 15 minutes.

Remove from the oven and let stand for 3 to 5 minutes before serving.

Heat sausage in a large skillet over medium-high heat. Cook, crumbling with a spoon and stirring often, until browned and cooked through, 5 to 7 minutes.

Add butter to skillet and melt. Sprinkle flour evenly over skillet and stir for 1 minute. Whisk in 2 1/2 cups milk and scrape up any bits off the bottom of the skillet. Bring mixture to a simmer.

Reduce heat to low and cook, stirring often, until thickened, about 10 minutes. If mixture becomes too thick, thin slightly by adding more milk or water. Season with hot sauce, pepper, and salt; cook for 1 more minute.

Serve immediately over hot biscuits.

Melt butter in a skillet over medium-low heat. Add onion; cook and stir until softened and translucent, about 5 minutes.

Add sausage, black pepper, salt, garlic powder, and pepper flakes; cook and stir until sausage is browned and crumbly, about 10 minutes.

Stir in flour until well blended; cook about 2 minutes. Increase heat to medium. Slowly stir in milk; cook and stir until gravy thickens and is heated through, about 5 minutes.

Heat a large skillet over medium heat. Cook and stir sausage, olive oil, pepper, and sage in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes.

Stir flour into sausage mixture until thoroughly mixed. Pour milk into sausage mixture and reduce heat to medium-low. Cook, stirring frequently, for 5 minutes. Reduce heat to low, cover skillet with a lid, and cook, stirring occasionally, until gravy is thickened, about 10 minutes.

In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain.

Add flour and mix well with the sausage. Reduce heat to medium and add 1 cup of milk, stirring to prevent any flour lumps. Add the remaining milk and the salt and pepper. Bring heat up to medium-high for 2 to 3 minutes, or until the sauce bubbles up to the top of the pan (do not allow it to boil over).

Reduce heat to medium-low, stirring the sauce frequently until it thickens, about 5 minutes.

Serve over cooked grits or biscuits, and top with green onions.