Flavorfulsausagegravyandbiscuitsforacoldmorning Recipes

SAUSAGE GRAVY AND BISCUITS

Steps:

• Cook sausage and onions in a skillet until sausage is done.
• Meanwhile, in a separate bowl, combine milk, Worcestershire sauce, and salt/pepper (to taste); set aside.
• When sausage/onion mixture is done,remove and drain excess grease.
• Return sausage/onion mixture back to skillet.
• Over medium/low heat, gradually add flour.
• Turn to coat sausage and cook until golden (approx).
• Return heat to medium.
• Slowly stir in milk/seasoning mixture.
• Cook until gravy reaches desired thickness (stirring frequently).
• Cook biscuits according to package directions.
• Serve gravy over biscuits split in half.

PEPPERED SAUSAGE GRAVY AND BISCUITS

Steps:

• Bake biscuits according to directions on can.
• In a large skillet, fry crumbled up sausage til done and no longer pinkish.
• Drain sausage, (do not wipe pan clean) add sausage back into pan.
• Add 2 teaspoons minced garlic and simmer on low heat while making the gravy.
• In a medium sauce pan on medium heat melt butter and add flour, pepper, seasoning salt and basil.
• Slowly add can chicken broth and half and half.
• Bring to a boil while stirring to thicken gravy.
• Add sausage to gravy mixture.
• Simmer 5 minutes.
• Serve over biscuits.

FLAVORFUL SAUSAGE GRAVY AND BISCUITS FOR A COLD MORNING

Steps:

• In a large skillet, over medium-high heat, cook sausage until browned and cooked through, crumbling and breaking it up as it cooks.
• Sprinkle flour over the sausage and drippings and stir until all flour is dissolved and incorporated. Cook for a minute or two longer.
• Slowly stir in milk, stirring constantly. Cook, stirring constantly, over medium-high heat until thick and bubbly. **Note** If the gravy is too thick for you at this point you can add more milk in 1/8 cup increments.
• Remove from heat. Taste gravy and season with salt and pepper as desired.
• Serve over hot biscuits that have been split open on the plate.

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.

BISCUITS AND SAGE SAUSAGE GRAVY

Steps:

• Fry sausage in large skillet. Crumble sausage as you go.
• Add sage.
• When sausage is completely cooked, add flour a little at a time soaking up the grease from the sausage. Stir it around. DO NOT DRAIN GREASE! Depending on how lean your sausage is you may need more or less flour. More will make it thicker. If the sausage is too lean, cut back on the milk.
• Keeping burner on medium low heat, Add milk a little at a time. Constantly stirring.
• Add cream. Your gravy should be thickening. If it is too thin, add some flour and small amount of milk in a cup. Stir and add slowly until desired gravy thickness is achieved.
• Add salt and pepper to taste. The more pepper you add, the more the flavor comes out and makes your gravy a little hotter.
• Pour over fresh hot biscuits. Warning: They may lick the plate clean!