Grilled Cornbread With Sausage Gravy Recipes

CORNMEAL-SAGE BISCUITS WITH SAUSAGE GRAVY

Steps:

• Heat oven to 450°F. Stir 1 3/4 cups Bisquick mix, the cornmeal, 2/3 cup milk and the sage until soft dough forms; beat 30 seconds. Drop by 12 spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
• While biscuits are baking, cook sausage in 2-quart saucepan over medium heat, stirring frequently, until no longer pink; drain. Sprinkle 1/4 cup Bisquick mix over sausage; stir in to blend. Gradually stir in 2 1/4 cups milk until well blended.
• Cook about 5 minutes, stirring frequently, until thickened. Stir in salt and pepper. Serve biscuits with sausage gravy.

CORNBREAD RECIPE FOR THE GRILL

Steps:

• Mix the dry ingredients in a bowl.
• In a separate bowl, whisk the eggs.
• After the eggs are foamy, add in the buttermilk and whisk some more.
• Pour the mixed eggs and buttermilk into the dry ingredients, add the corn and stir until the dry ingredients are just moist. Make sure you don't over stir. For reasons left for Alton Brown to explain, if you over-stir, you wind up with overly dense, chewy and somewhat flat cornbread. So don't be afraid to leave a few lumps. (If this were a baking website, I'd explain in great detail.)
• Heat the grill to 425° F.
• Put the cast iron skillet in place. At this point keep the skillet over direct heat, but set it up so you can move it to a indirect position (or turn off the burner that is under it if you are cooking with gas).
• Add the butter.
• When the butter is melted, before it starts to smoke, pour in the batter quickly. Move to indirect heat and close the grill. I left the temp at 425, and part of one side of the cornbread burned. Might be best to turn it down to 400 at this point to avoid overly crispy (read: black and burned) bottom.
• Check the bread after about 12 minutes. It takes about 12 to 20 minutes, depending on your grill, and how moist you like your bread. I like mine kinda goopy in the middle, so I prefer a shorter time. You can stick a toothpick in there to test how done it is. If it comes out wet, it can cook a bit longer (unless you like it goopy). If it comes out clean, then pull it from the grill.
• Let it cool for about 10 minutes. Cut yourself a slice. I like to butter it and add a bit of salt. It's also great with honey.
• Enjoy and rest easy knowing that my wife is full and happy. For now.

GRILLED CORNBREAD WITH SAUSAGE GRAVY

Steps:

• Corn Bread: Preheat oven to 425°F.
• Grease a 8x8x2 inch baking dish.
• Combine all ingredients, except butter, and mix well.
• Pour into prepared dish and bake 25-30 minutes.
• Sausage Gravy: Cook sausage in a large skillet over medium heat, stirring and breaking up sausage until no longer pink.
• Reduce heat to low, add flour and stir 1 minute.
• add milk, water, garlic salt and pepper.
• Increase heat to medium high and stir until mixture come to a boil.
• Reduce heat and cook 2-3 minutes.
• To assemble: Slice cornbread into squares.
• Melt butter in a frying pan or griddle and lightly brown squares on both sides.
• Remove to serving plates and top with Sausage Gravy.

GRANDMA NITA'S CORNBREAD STUFFING WITH SAUSAGE AND GIBLET GRAVY

Steps:

• Mix cornmeal, flour, salt, soda, 1 egg, buttermilk, drippings.
• Place in a large cast-iron skillet and bake 25 minutes at 450F or until golden and a toothpick comes out dry.
• While bread is baking, dry out 1/2 loaf of plain bread by baking it in the same oven for a couple minutes.
• When both breads are cool enough to handle, crumble the cornbread and and pull the Italian bread apart in small chunks.
• In a sauce pan, add giblets, salt, pepper, leaves of celery, 1 chopped onion, 1/2 carrot, chopped, bay leaf, and parsley. Place a whole egg in the water as well. Boil for 1/2 hour.
• In a large frying pan, combine pork sausage, 3 chopped onions, and 1/2 stalk celery. Fry until sausage is done and add to the crumbled bread in a large bowl.
• Mix the bread and sausage mixture, and one can of mushrooms with juice, adding about a quarter cup to half cup of the broth from the giblets for moisture.
• Optional: Add an egg to make the stuffing hold together better.
• Add salt, pepper and sage to taste.
• For the gravy, finely dice the boiled egg and the gizzard of the turkey. Grate the liver. Combine with juice from boiling giblets. Turn burner on high and bring to a boil.
• Optional: Add one can of mushrooms.
• Add salt and pepper to taste.
• For one quart of of gravy, mix four heaping tablespoons of corn starch into a bowl of 1 cup water and mix.
• When the sauce has reached the boil, stir in the starch mixture.

GRILLED BREAKFAST PIZZA WITH SAUSAGE GRAVY

Steps:

• Prepare an outdoor grill for cooking over medium heat. Line a baking sheet with parchment paper.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring and breaking up with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Remove from the heat, and use a slotted spoon to transfer the sausage to a plate.
• Reserving 2 tablespoons of drippings in the skillet (drain or add oil as needed), return it to medium-high heat. Whisk in the flour and cook, whisking frequently, until the mixture becomes loose and turns a light tan color, 1 to 2 minutes. Slowly whisk in the milk, 1/4 teaspoon salt and 1/2 teaspoon pepper. Simmer, whisking frequently, until the sauce has thickened to the consistency of thin gravy, 6 to 8 minutes. Return the cooked sausage to the skillet and stir. Remove from the heat, cover and set aside.
• Divide the pizza dough into 4 balls. Dust a clean flat work surface with flour, and roll each ball into an 8-inch circle. Transfer the dough circles to the prepared baking sheet, and brush both sides with oil.
• Lightly oil the grill grates. Grill the crusts until they start to puff and distinct grill marks appear on the underside, about 1 minute. Flip. Evenly divide the Cheddar among the crusts, leaving a small well empty in the center of each. Immediately crack 1 egg into each well. Grill, covered, until the whites have completely set and the Cheddar has melted, 8 to 10 minutes.
• Meanwhile, reheat the sausage gravy if needed. Remove the pizzas from the grill and drizzle each with a couple spoonfuls of warm gravy. Garnish with the scallions. Serve immediately with hot sauce and any remaining gravy served on the side.

CORNBREAD DRESSING WITH GRAVY

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a large baking dish or roasting pan. Prepare the cornbread mix according to package directions, bake, and let cool.
• Remove the cooled cornbread from the pan, and crumble it into a large bowl. Mix in the bread stuffing mix, 1 large onion, 2 stalks of celery, 4 cups of chicken meat, and both cans of condensed soup. Stir in 2 cartons of chicken broth or as needed to moisten the dry ingredients. Stir in the eggs, melted butter, and salt and pepper.
• Lightly pack the mixture into the prepared pan, and bake in the preheated oven until the top is golden brown, 45 minutes to 1 hour.
• To make gravy, place 2 cups of cooked chicken meat, 1 cup of chopped onion, 1 cup of chopped celery, 4 cups of chicken broth, and the hard-cooked eggs in a large saucepan over medium-low heat, and simmer, stirring occasionally, until the vegetables are tender and the broth has reduced slightly, about 45 minutes. Mix the cornstarch with water to make a paste, and stir into the gravy. Bring back to a simmer, and cook until thickened, about 5 minutes, stirring occasionally. Serve over stuffing casserole.