Sausage Italian Gravy Recipes

BANGERS & MASH (SAUSAGE WITH ONION GRAVY)

Steps:

• Cook sausages: Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size - mine take around 8 minutes.
• Remove sausages onto a plate. Turn heat down to medium.
• 2 tbsp oil remaining: You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter or oil.
• Saute onion and garlic: Add onion and garlic, cook until golden brown - around 4 minutes.
• Cook off flour 2 minutes: Add flour and mix through. Then cook, stirring constantly for 2 minutes.
• Gradually add beef stock: Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined. If it's lumpy, use a whisk to help make it smooth.
• Thicken gravy: Simmer, stirring, for 2 to 3 minutes until the gravy thickens but is slightly thinner than you want - it will thicken more as you serve it.
• Season: Add salt and pepper. Stir, taste, then add more salt if you want.
• Serve sausages with plenty of gravy, with mashed potato and peas on the side. (Low carb option - Creamy Cauliflower Mash)

SAUSAGE GRAVY RECIPE

Steps:

• Heat a large skillet over medium heat. Add the vegetable oil to the pan. Using a paper towel, carefully spread the oil around the skillet to coat.
• Pinch off clumps of sausage and add to the skillet in a single layer. Cook, undisturbed, until the sausage is well browned and a little crispy on the bottom. Using a spatula flip the sausage in large sections. As the sausage browns, break up the clumps with a wooden spoon or stiff spatula (leave some chunks). Continue cooking until the sausage is no longer pink.
• Sprinkle the flour over the sausage and stir to coat. Continue cooking, stirring constantly, until the flour browns and has a nutty aroma, 5-8 minutes. If the sausage was extra fatty, you can add a tablespoon or two of additional flour if needed to soak up the grease.
• Slowly add half the milk to the skillet, stirring constantly until it starts to thicken and scraping up the browned bits on the bottom of the pan. Add the remainder of the milk to the skillet and reduce the heat to medium-low. Simmer gently, stirring frequently, until thickened. Check the seasoning and add salt and pepper and any additional herbs, if using. Serve immediately.

OVEN BAKED SAUSAGES WITH POTATOES, VEGETABLE AND GRAVY!

Steps:

• Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
• Place Vegetable ingredients in a large bowl. Toss well to coat.
• Add sausages and toss briefly.
• Transfer into roasting pan. Pan should be of a size so the vegetables are stacked about 2 deep - see photos and video. Rearrange sausages so they are on top.

SAUSAGE GRAVY

Steps:

• Crumble sausage into a large saucepan; cook over medium-low heat. Add onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons of drippings. Stir in flour; cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden. Stir in milk. Add seasonings; cook, stirring, until thickened. To serve, slice biscuits and spoon gravy over halves.

ITALIAN SAUSAGE GRAVY AND BISCUITS

Steps:

• Cook sausage in a large skillet over medium heat until no longer pink, following cooking instructions indicated on the packaging. Add diced onions and continue to cook until onion softens and turns transparent. Drain fat.
• Stir in the Alfredo sauce, sage and black pepper. Bring to a simmer, stirring occasionally; reduce heat and simmer for 10 minutes.
• Serve over fresh biscuits and top with green onion.

HOW TO MAKE SUNDAY GRAVY

Steps:

• For the meatballs, mix the ground beef, ricotta cheese, parmesean, bread crumbs, egg, milk, 1/3 cup fresh basil and salt together. Knead the mixture with your hands until thoroughly combined. Roll into 2 inch meatballs and place on a baking sheet lined with parchment paper. Bake in the oven at 400 until cooked through, about 20 minutes.
• In a large pot, pour in the strained tomatoes, wine/sparkling grape juice, sugar, dried chilies and salt. Bring to a small boil.
• When the meatballs are cooked, stir them in the gravy.
• In a frypan, heat the oil and cook the sausages until they are cooked mostly through. Stir them in the gravy.
• In the same frypan, sear the ribs for a few minutes on each side. Stir them in the gravy.
• In the frypan, add the onions, sweet red pepper, celery and garlic. You may need to add a bit more oil if the pan is dry. Also, as the veggies are cooking, this is a great opportunity to 'deglaze' the pan. There are a lot of great flavours on the base of this pan and they need to get in the gravy. Pour in a little bit of water (1/2 cup) and scrape the bottom of the pan to pull up all the bits that are packed with flavour. Once the veggies are soft, pour it all into the gravy.
• Cook the gravy at a low to medium simmer for about 4 hours, or longer.
• Cook the spaghetti or other pasta according to directions on package
• Serve the Sunday gravy with the cooked pasta.

SAUSAGE GRAVY

Steps:

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove sausage, drain and set aside.
• Pour off most of the fat from the pan, leaving about 2 to 3 tablespoons. Return pan to medium-low heat and add flour. Using a whisk, stir vigorously until roux forms, scraping bottom of pan. Reduce heat to low and let roux cook at least 5 minutes, stirring occasionally. Grandma always "burned" hers a little on purpose.
• Add milk in a stream, whisking the whole time. After adding about 2 1/2 cups, turn heat to medium and continue cooking, stirring constantly. Bring gravy to a boil and cook to desired thickness. Add more milk if a thinner gravy is desired. You may also add some of the cooked and crumbled sausage to the gravy.

BRACIOLA AND SAUSAGE SUNDAY GRAVY

Steps:

• Sprinkle the meat on both sides with salt and pepper. In a bowl, combine half of the cheese, the breadcrumbs, 1/2 cup parsley, pine nuts, lemon zest, salami, minced garlic and the finely chopped chile pepper. Top the steaks, leaving a 1-inch border. Roll and tie the meat.
• Heat about 2 tablespoons of EVOO in a pot over medium-high heat. When the oil smokes, add the meat bundles and brown. Remove the meat bundles, then add the sausages and cook until brown, then remove. Add about 1 tablespoon of EVOO and reduce the heat to medium, then stir in the fennel seeds and cook for 15 seconds. Add the wine and deglaze the pan, then add the tomatoes, bay leaf, carrots, celery and halved onion. Break up the tomatoes, and add the passata, then stir in the basil and season with salt and pepper. Slide the meat and sausages into the sauce and bring to a bubble, reduce the heat and simmer partially covered for a couple of hours, stirring occasionally.
• In a skillet, heat about 2 tablespoons EVOO, 2 turns of the pan, then add the sliced onions, cubanelles, red bell peppers and sliced chile pepper, and cook to soften, stirring frequently, 12 to 15 minutes. Add the stock, the remaining 1/4 cup parsley, tomato paste and season with salt and pepper. Simmer 15 minutes more.
• For a make-ahead meal, cool the sauce and meat and refrigerate. Reheat over a medium-low flame on the stovetop until warmed through. Store the onions and peppers separately and reheat over medium-low heat in small skillet.
• To serve, bring a large pot of water to a boil, salt the water and cook the spaghetti to al dente.
• Place the meat and sausages on a serving platter. Remove the onions, carrots, celery and bay leaf.
• Add about 1 cup of the starchy cooking water to the sauce, then put half of the sauce in a gravy boat. Melt the butter into the remaining sauce and toss with the pasta and cheese. Serve the pasta alongside the meat roll and sausage. Top the pasta and meat with more sauce and cheese, and serve the peppers and onions on top of the sausage.

ITALIAN SUNDAY GRAVY-RECIPE HANDED DOWN FROM NONNA.

Steps:

• Heat oven to 425 degrees. Line 2 large, rimmed baking sheets with aluminum foil. Brush the foil with olive oil.
• Arrange (in a single layer) pork neck bones or country-style ribs on one baking sheet and the Italian sausages on the second baking sheet. Brush the tops of all the meats lightly with olive oil.
• Cook meats in the preheated oven, until deep golden brown on all sides, turning as needed to cook evenly. Allow approximately 1 hour for the pork necks and ribs and 40 minutes for the sausage. Set cooked meats aside.
• Meanwhile, in a very large, heavy-bottomed stock pot, brown ground beef and pork, over medium heat, crumbling into small pieces. Remove ground meats to plate and set aside.
• Drain all but 2 tablespoons of the fat from the pan. Add onions, minced garlic, and carrots and cook over medium heat for 6-8 minutes until they soften and begin to caramelize.
• Add the wine to the pot and cook, scrape up any brown bits from the bottom of the pot. Continue to cook until the wine is reduced by half.
• Add whole tomatoes with their juices, tomato paste, water, bay leaves, oregano, fresh basil, rosemary, salt, and pepper.
• Add the browned grounded meats, pork necks or country style ribs, and sausages back to the pot. Bring the gravy to a boil then reduce the heat and simmer.
• Simmer, uncovered for about 3 1/2--4 1/2 hours. If you have the temperature right, you should see a cheerful little bubbling on the surface of the gravy. Moderate the heat to maintain this gentle simmer throughout out cooking time.
• Stir occasionally so the meats don't stick. If the gravy becomes too thick as it simmers, add water. (If it's simmering gently, you shouldn't need to add any extra water.)
• While the sauce simmers, make the meatball. After the sauce has cooked for 3 1/2 - 4 1/2 hours and is nice and thick, give it a very good stir, digging down to the bottom of the pot, then add the meatballs. Continue to simmer the gravy without stirring for another 30-40 minutes, or until the meatballs are hot and the flavors marry. Remove bay leaves. You're READY to Serve. Mangia! Mangia!

SWEET ITALIAN SAUSAGE WITH RED GRAVY AND PASTA

Steps:

• Warm olive oil in a skillet over medium heat while dicing onion and celery. Sauté vegetables until onions turn clear. Remove from heat.
• In a large pot (6 qt or larger, I use an 8 qt stock pot) over medium-low heat, combine tomato juice, tomato paste, water, diced tomatoes, onion, celery, sugar, and seasonings.
• Heat gravy to a boil (shouldn't need to raise heat above medium) and add sausages; boil for about 30 minutes, stirring occasionally.
• Prepare pasta according to package directions and drain. Spoon a small amount of gravy over pasta (in its own pot) and stir gently to help prevent sticking.
• Serving size is roughly a cup of pasta, one sausage, and about 3/4 cup gravy.

SAUSAGE ITALIAN GRAVY

Steps:

• In a large saucepot over medium heat saute the onion in the olive oil.
• Add garlic and continue to saute.
• Add sausage meat and brown slightly on all sides.
• Drain off any fat.
• Add thyme, tomatoes, salt and pepper, and 2 tablespoons of the basil.
• When sauce is bubbly, reduce heat and cover.
• Cook for at least one hour.
• Add the remaining fresh basil leaves the last fifteen minutes.
• Serve on cooked soft or firm polenta with extra romano cheese sprinkled over the top.

ITALIAN GRAVY

Steps:

• Cover the bottom of a 10 quart pot with olive oil and set over medium heat. Add short ribs, oxtails, country style spare ribs and beef neck bone and brown them with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon granulated onion, and 1 teaspoon garlic powder. Cook until both sides of meat are browned. Remove meat to a bowl and set aside. In the same pan add the sausage and ground beef. When ground meats are cooked through, drain grease and oil from pan. If there are any large pieces of the ground meats, break them up or pulse in a food processor. Add to bowl with other meats, set aside. Pour 1/4 cup olive oil into pot and saute onions, Italian parsley, garlic, shallots, jalapeno peppers, and pesto. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon granulated garlic and 1/2 teaspoon granulated onion. When onions are limp, add all of the reserved meats. Over medium heat, add 2 cups red wine. While this mixture is cooking, in a separate saute pan, add 1/4 cup olive oil and over medium heat saute mushrooms. Raise heat to medium high and add 1/4 teaspoon salt, 1/2 granulated garlic, 1/2 teaspoon sugar. When mushrooms are browned add them to meats along with the tomato puree, tomato sauce and stock. In a food processor pulse stewed tomatoes with tomato paste until smooth and add them to the pot. Add allspice, Italian seasoning, 2 tablespoons sugar, 1 tablespoon salt, 1 teaspoon granulated garlic, 1 teaspoon granulated onion. The gravy must cover the meat and come close to the top of the pot. Reduce heat to the lowest simmer and cook uncovered for approximately 4 to 5 hours. Stir occasionally to keep from sticking to the bottom of the pan. When meat on oxtail is tender, take all of the whole meats out of the pot, leaving the ground meats in. To complete gravy, add 1 tablespoon granulated garlic, fresh basil and cream sherry. Serve the meat with gravy and pasta. Remove the rest of the gravy from the heat and let cool for 2 hours at room temperature then divide into pint containers and freeze.