How To make Biscuits& Sausage Gravy
1 lb Bulk pork sausage, sage flav
2 tb Onion -- finely chopped
6 tb Flour
1 qt Milk
1/2 ts Poultry seasoning
1/2 ts Ground nutmeg
1/4 ts Salt
1 d Worcestershire sauce
1 d Hot pepper sauce
1 cn Ready-to-bake biscuit dough
-(7.5 ounce)
1. Place sausage in a large, heavy skillet over
medium-low heat. Cook, stirring and breaking the sausage into small chunks with a fork, until cooked, about 10 minutes. 2. Add onion; cook until soft and transparent, about 4
minutes. Drain, discarding all but 2 tablespoons of drippings. Return skillet to heat. 3. Sprinkle flour over sausage and stir to coat.
Continue cooking over medium-low heat, stirring until flour forms a golden-brown crust on the bottom of the skillet, about 3 minutes. 4. Add milk, poultry seasoning, nutmeg, salt,
Worcestershire sauce, and hot pepper sauce. Cook, stirring, until thickened, about 5 minutes, scraping up and incorporating the browned crust from bottom of pan. Reduce heat to low, cover and keep warm. 5. Bake biscuits according to package directions.
6. To serve, split biscuits crosswise and place on
individual plates. Ladle hot sausage gravy over biscuits and serve immediately. From Rita Norum of Skokie, Illinois, who got the recipe from Taste of Home magazine (printed in the Chicago Sun Times, January 15, 1997)
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Make your own sausage gravy from scratch with only a few ingredients. Full of flavor!
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Country Style Sausage Gravy #Shorts
Nothing gives you that satisfying, stick to your ribs heartiness like country style sausage gravy. It's great on biscuits, eggs, toast, grass clippings, you name it! And it's so easy to make.
1lb - Breakfast sausage
1/3C - White AP flour
2 1/2 - 3C - Half n' Half / Milk mixture (my preference)
Salt and Pepper to taste
Brown the sausage, stir in the flour until the sausage becomes pasty like a roux and then slowly add your milk. Stir on medium - high heat until it bubbles and becomes thick and that flour taste begins to cook out.
Serve and enjoy!
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The Biscuits & Gravy Burrito
Homemade Sausage Gravy
Homemade southern sausage gravy!
Buttermilk Biscuits & Sausage Pepper Gravy (Easy Freezer Meals)
Welcome to Easy Freezer Meals. Today we are making Buttermilk Biscuits & Breakfast Sausage Pepper Gravy (Easy freezer Meals). This freezer meal is a great go to in the morning because it is so easy and so fast.
This Southern comfort breakfast food is a staple at many households and you can find it at almost every diner/eatery.
To watch the full video on how to make breakfast sausage click here:
To watch the video on how to make Buttermilk biscuits click here:
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Recipe:
Breakfast sausage: 4 pounds
Flour : 1.5 cups
Oil (use rendered fat from sausage): 1.25 cups
Milk: 5 quarts
Garlic Salt: 1 Tablespoon
Pepper: 1 Tablespoon
Cook breakfast sausage on medium heat till browned. In a sieve strain out the fat and pour it in a measuring cup. If you are short on oil use veg. oil to make up the difference of what you need.
Pour oil back in pot and add flour. Heat on medium heat stirring, cook the flour taste out of the flour. This takes 5-8 minutes. Add your warmed milk and continue to stir. Be sure you don't let the milk burn to the bottom of the pot. Add your seasonings. As your gravy begins to thicken add the sausage meat back to the pot and continue cooking. Once it has thickened to a gravy like consistency you are finished. Enjoy for breakfast and let the rest cool down completely.
Package in freezer friendly containers. Freeze!
To reheat simply take out of the freezer and let thaw. Cook on the stovetop till warmed through. You might want to add a Tablespoon of milk to thin it out of you want to. I use sous vide bags so for use we can just boil the bags which makes it incredibly convenient..
Serve over freshly baked buttermilk biscuits and enjoy!.
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Vegan Sausage Gravy & Biscuits...YUM! #Shorts
Did you see how we made those amazing soft and fluffy biscuits yesterday. Well take those and turn them into this epic vegan sausage and gravy did! It’s perfect for breakfast or brunch and will be a hit with everyone!
Sausage Gravy is a classic southern dish that you truly have to try if you never have!
Recipe linked in bio or :