Quick Easy And Spicy Sausage Gravy Over Grits Or Biscuits Recipes

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.

EASY SAUSAGE GRAVY

Steps:

• In a saucepan, cook the sausage over medium heat until no longer pink.
• Stir in butter until melted.
• Sprinkle with flour.
• Gradually stir in milk, salt, and pepper.
• Bring to a boil.
• Cook and stir for 2 minutes.
• Serve over biscuits.

QUICK, EASY AND SPICY SAUSAGE GRAVY OVER GRITS OR BISCUITS

Steps:

• Sausage -- In a medium sauce pan, saute the sausage, breaking it up as it cooks, on medium heat until cooked through. Make sure to drain the sausage well before making the rest of the sauce. I use hot breakfast sausage, but use what you like best).
• Once the sausage is drained well, return to the sauce pan and add the green chilies, scallions, cream, red pepper flakes, cumin and oregano. Mix well to combine and taste for any additional seasoning (salt or pepper). Let it simmer on medium to medium low for 4-5 minutes. The cream will help it thicken naturally.
• After the gravy cooks 4-5 minutes, stir in the cheese and heat through just to melt the cheese. This should be done just a few minutes before serving.
• Prepare the Base -- As I said, you can really use anything. Grits were excellent, croissants would be wonderful too. I happen to use Pillsbury (or a canned) biscuit, or you could certainly make your own too. I cooked the biscuits according to package directions. But NOTE, I brushed the biscuits (before baking) with a mix of butter, chili powder, and cumin for a little extra flavor.
• Serve -- Simply serve the gravy over your choice of the bottom layer. Garnish with extra cheese if you want and the extra scallion. A poached egg would be great, or even some scrambled eggs on the side. Just ENJOY!

SPICY GULF SHRIMP GRAVY, ANDOUILLE SAUSAGE AND GRITS RECIPE

Steps:

• Using a large stock pot and bowl, peel shrimp. Add shrimp heads and peelings into stock pot and shrimp to bowl. Continue until through. Cover shrimp with saran and add to refrigerate.
• Cover shrimp peelings (heads and tails) with water. Add in onion skins, celery ends to stock pot and seafood boil. Turn on exhaust fan while cooking to assist with removing odors while making stock. Set timer and cook on high heat for 30 minutes. In another stock pot, start making your grits per the directions.
• When stock timer dings, remove from heat. Place a large strainer over saucepan and strain stock. Toss shrimp peelings.
• This stock is the essence of any seafood dish. Homemade stock will make your dish sing compared to grocery store stocks. You will have extra and it is precious. Once cool add to ziplock bags. Using marker label.
• In nonstick pan, turn on medium heat and add andouille sausage. Cook until done and remove from heat. With spatula remove sausage and place on paper towels.
• Use same nonstick pan and leave in oil from sausage. Turn on medium low heat, add in onions, celery, and cook for 10 minutes. Add in garlic and cook until all is tender. Stir as needed.
• Add in butter and flour and blend in well while stirring constantly. Cook on medium heat until bubbly.
• Add in broth and continue stirring. Stir in salt, pepper and cayenne. Cook for 15 minutes as sauce begins to thicken.
• Add in peeled shrimp and cook until all shrimp are pink. Do not overcook. Cover with lid and remove from heat.
• Once the grits are ready to serve it is time to continue gravy. Add in half and half, cook on medium low heat for a couple of minutes to heat cream and blend flavors. Taste gravy and adjust seasonings as needed. Using a large spoon scoop grits into a bowl. Add a large scoop of gravy on top of grits. Serve hot.
• Cook according to package directions.
• Lagniappe: Serve Shrimp & grits with a salad and toasty French bread. This will also work for a larger crowd as an appetizer.

SPICY SAUSAGE GRAVY FOR BISCUITS

Steps:

• 1. In a heavy large saucepan, add butter and melt. (Don't brown the butter.)
• 2. Once the butter is melted add flour and whisk until it smells and looks like peanut butter. Trust me, it does smell like peanut butter so get your nose down there.
• 3. Don't wait. As soon as it smells like peanut butter add milk, about 1 cup.
• 4. Whisk until creamy.
• 5. Add more milk as the white sauce thickens.
• 6. Keep adding until the sauce stays at a consistency that you like. Wisk frequently to keep it from sticking to the bottom.
• 7. Add salt, pepper and hot pepper flakes to taste.
• 8. While the white sauce is simmering, brown the sausage.
• 9. Combine, grease and all in the white sauce.
• 10. Stir. This step is crucial: Check the sauce, does it look glossy? If not glossy to the look, add another stick of butter. The fat content will depend on the grease in the sausage so you may need to add more butter.
• 11. This sausage gravy is phenomenal and can be kept in an airtight container in the refrigerator. To reheat just slide in the microwave, heat, stir, and heat. Bet you were all thinking there was some light fluffy biscuit recipe included? Not!! I prefer to save time and buy the frozen Pillsbury Southern biscuit dough. Any biscuit recipe will do if you like the mess and wish the pride of using a homemade biscuit. The good thing about this recipe is it teaches a novice how to make an excellent white sauce.

SPICY SAUSAGE GRAVY & BISCUITS

Steps:

• 1. Cook pork sausage in a skillet until no longer pink. Drain the fat off, and add in cayenne pepper, hot sauce, and red pepper flakes. Cook stirring until the meat is completely. Stir in all the flour and mix until it is dissolved into the meat (2-3 minutes). Add in milk and Worcestershire sauce. Cook over medium-low heat until thickened. Add in salt and pepper, and serve over biscuits.

BEST SAUSAGE GRAVY AND BISCUITS

Steps:

• 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.

SOUTHERN SAUSAGE GRAVY

Steps:

• Brown sausage in a large skillet, breaking it apart with a wooden spoon as it cooks.
• Add flour and cook for 1 minute, stirring it into the sausage.
• Add sage and slowly whisk in milk. Simmer for several minutes.
• Season with salt, pepper, and nutmeg.