VEGETARIAN SAUSAGE GRAVY AND BISCUITS
Provided by A Mom's Take
Number Of Ingredients 3
Steps:
- Fry up your meatless patty options following the package directions. While you're cooking them, break up the patties into sausage crumbles using your spatula.
- While your veggie sausage is frying, prepare your gravy following your gravy packet's directions.
- Once your sausage and gravy are both ready, mix the two together to create your sausage gravy. Spoon the gravy over your biscuits and enjoy!
EASY AND QUICK BISCUITS AND VEGETARIAN SAUSAGE GRAVY
This is quick and easy using refrigerated biscuit dough and storebought vegetarian sausage! Adapted from Cooking Light magazine.
Provided by Sharon123
Categories Breakfast
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare the biscuits according to package directions.
- Heat the oil in a large nonstick skillet over medium high heat. Add the sausage; cook 3 minutes or until browned, stirring to crumble.
- Remove from heat, cool slightly. Crumble the sausage into 1/2" pieces, and return to the skillet.
- Lightly spoon flour into a dry measuring cup, level with a knife. Mix the flour and milk, stirring with a whisk until smooth. Add the milk mixture, salt and black pepper to pan; bring to a boil over medium high heat.
- Cover, reduce heat and simmer for 3 minutes or until thick.
- Split biscuits in half. Place 2 biscuit halves on each of 8 plates, top each serving with about 1/3 cup gravy.
- Serve immediately and enjoy!
Nutrition Facts : Calories 330.1, Fat 17.5, SaturatedFat 5.2, Cholesterol 19.5, Sodium 979.1, Carbohydrate 32.8, Fiber 0.5, Sugar 9, Protein 10.2
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VEGETARIAN SAUSAGES WITH GRAVY AND MASH RECIPE
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- Make the sausages. Put all the ingredients except the oil in a large bowl and season well. Using your hands, mix until well combined. Divide the mixture into 12 pieces and mould each into a sausage shape. Cover and chill for at least 2 hours or overnight.
- Make the gravy. Heat the vegetable oil in a large, heavy-based saucepan. Add the onions, garlic and sugar and fry over a low heat for 25-30 minutes, stirring occasionally, until the onions are caramelised. Sprinkle with the flour and cook, stirring, for 1 minute. Gradually stir in the ale, stock and gravy browning or Marmite and bring to the boil. Reduce the heat and simmer, stirring occasionally, for 10 minutes or until thickened. Keep warm.
- Meanwhile, make the mash. Cook the potatoes in a pan of boiling salted water for 20 minutes or until tender. Drain, tip back into the pan and shake well. Season and mash until smooth, then beat in the butter, followed by the mustard. Keep warm.
- Half-fill a deep, heavy-based saucepan with oil and place over a medium-high heat until it reaches 180°C (to test if it is ready, use a sugar thermometer or drop in a cube of bread – it should turn brown in 40 seconds). Deep-fry the sausages in batches of 3-4 for 3 minutes or until richly golden. Remove and drain well on kitchen paper.
BISCUITS AND VEGETARIAN SAUSAGE GRAVY RECIPE
From myrecipes.com
4/5 (6)Calories 268 per servingServings 8
- Heat oil in a large nonstick skillet over medium-high heat. Add sausage; cook 3 minutes or until browned, stirring to crumble. Remove from heat; cool slightly. Crumble sausage into 1/2-inch pieces; return to pan.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1% low-fat milk, stirring with a whisk until smooth. Add milk mixture, salt, and freshly ground black pepper to pan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 3 minutes or until thick. Split the biscuits in half. Place 2 biscuit halves on each of 8 plates; top each serving with about 1/3 cup gravy. Serve immediately.
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