Best Saucesugoor Gravy Etc Recipes

CREAMY SAUSAGE GRAVY

Steps:

• Brown sausage in a large skillet over medium high heat, crumbling as it browns.
• Leave the grease in the skillet and reduce the heat to medium low. (If you don't have much grease from your sausage, add 2 Tbsp unsalted butter to the skillet). Add in the flour, stirring to combine. Cook for 1 - 2 minutes.
• Pour in the milk, one cup at a time, stirring after each addition. Cook, stirring frequently, until gravy thickens to your desired consistency.
• Add seasoned salt, ground thyme and black pepper and stir to combine.

SAUSAGE GRAVY

Steps:

• With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
• Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.
• Spoon the sausage gravy over warm biscuits and serve immediately!

SAUCE,SUGO,OR GRAVY ETC.

Steps:

• put celerystalks ,onion,celery and carrot into a food processor and pretty much blend until it becomes paste like. Set aside.
• add extra virgin olive oil to a heavy bottom saucepan and put on medium heat.Once oil comes to temp.add your pork ,beef and sausage and brown meat until it becomes caramalized. Then add the veggies that you blended and cook for another 5 minutes stirring often not to burn the garlic it doesn't taste good and will ruin the flavor of your sauce.
• Add your tomatoes I squeeze mine by hand first, and the spices listed above or you can substitute what ever ones you prefer these work best in my opinion. But feel free to substitute what you like.
• Bring to a low boil and add raw meatballs to the tomatoes if desired.you can find my meatball recipe in my recipe box. Cook for 3 hrs or so. It is a little time consuming but so worth the end result.
• Top with grated parm . I buy a chunk and grate it myself.And a fresh basil leaf on top is always good for flavor and presentation.

SAUSAGE GRAVY

Steps:

• Set a large, heavy-bottomed skillet over medium heat and cook the sausage, breaking it up with a wooden spoon, until it is loose and no longer pink, approximately 10 minutes. Taste sausage and adjust seasonings - you may wish to add sage and fennel aggressively.
• Sprinkle the flour and pepper over the sausage and cook, stirring constantly, until the flour has been absorbed by the fat and has gathered its flavors close, approximately 2 to 5 minutes.
• Slowly stir in the milk and cook at a bare simmer until the gravy gets thick and the roux covers the back of a spoon. If it is too thick for your liking add more milk and stir. Check seasonings and serve over split or roughly crumbled biscuits.

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.