Breakfast Sausage With Red Pepper Gravy Recipes

PEPPERY SAUSAGE BREAKFAST GRAVY

Steps:

• Heat a large skillet over medium heat. Cook and stir sausage in the hot skillet until browned and crumbly, 8 to 10 minutes. Add butter and stir until melted.
• Add flour; stir until absorbed by the mixture. Add milk and pepper. Increase heat and stir until heated through and thick, about 5 minutes.

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!

BREAKFAST SAUSAGE GRAVY

Steps:

• Use cast iron skillet, break up and brown sausage. Add flour to sausage; brown it up for awhile. This gives it a good color.
• Add milk required to give thick gravy; simmer to merge flavor.
• Add glob of sour cream just before serving, after removing from heat. Serving suggestions: Serve on top of toast, biscuit, hash browns, home fries or whatever you're eating.

PEPPERED SAUSAGE GRAVY

Steps:

• In a large skillet, cook sausage over medium high heat until browned and crumbly, about 10 minutes. Sprinkle flour onto sausage, and stir until well combined. Gradually whisk in milk, cream, salt and pepper, and bring to a boil over medium heat. Reduce heat and simmer, stirring frequently, until thickened, about 10 minutes. Serve over split biscuits.
• Enjoy!

SAUSAGE BREAKFAST GRAVY (FOR BISCUITS)

Steps:

• Saute sausage in a large saucepan over medium heat until done.
• Drain off excess grease.
• Stir in the butter until its melted; stir in sage.
• Slowly sprinkle flour over the sausage, stirring continuously until the flour has coated the sausage.
• Gradually stir in the milk, and worchestershire.
• Bring the gravy to a boil and cook and stir for 2 minutes until thickened.
• Stir in cream as desired.
• Serve immediately.