Best Sausage And Cheddar Sour Cream Gravy Recipes

CHEESY SAUSAGE GRAVY

Cheesy Sausage Gravy image

I appreciate the make-ahead convenience of this breakfast dish shared by a friend many years ago. I've served this to overnight guests, and they never fail to ask for the recipe. -P.J. Prusia, Raymore, Missouri

Provided by Taste of Home

Time 15m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 pound bulk pork sausage
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon pepper
2-1/2 cups whole milk
2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
6 hard-boiled large eggs, chopped
1 jar (4-1/2 ounces) sliced mushrooms, drained
Warm biscuits

Steps:

In a large skillet, cook sausage over medium heat until no longer pink; drain and remove sausage. In the same skillet, melt butter. Stir in flour and pepper until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly., Stir in soup until blended. Stir in eggs, mushrooms and sausage. Transfer to a 3-qt. slow cooker. Cover and cook on low for 7-8 hours. Stir; serve over biscuits.

Nutrition Facts : Calories 318 calories, Fat 25g fat (11g saturated fat), Cholesterol 210mg cholesterol, Sodium 761mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 13g protein.

SOUTHERN SAUSAGE CREAM GRAVY

Southern Sausage Cream Gravy image

Make and share this Southern Sausage Cream Gravy recipe from Food.com.

Provided by ratherbeswimmin

Categories Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 lb pork bulk sausage (Jimmy Dean)
2 tablespoons shortening (Crisco)
1/4 cup all-purpose flour
3 cups cool milk
6 warm biscuits

Steps:

Put the sausage in a large, straight-sided saute pan over medium-heat.
As the sausage cooks, crumble into small pieces using a fork.
When the sausage crumbles are lightly browned and fully cooked, transfer them and their pan juices to a bowl; set aside.
Add the shortening to the hot pan.
When the shortening has melted, add the flour, stirring it in slowly with a whisk.
Stir constantly and cook the mixture until the flour is slightly browned (about 3-4 minutes).
The mixture should smell nutty, not burned.
Add in the milk, stirring constantly with a whisk until the gravy comes to a boil.
Lower the heat to medium-low and simmer gently for 15 minutes.
Add the reserved sausage and pan juices to the gravy.
Mix well with a wooden spoon, seasoning to taste with salt and pepper.
The gravy should be a medium-thick sauce; if needed, the gravy can be thinned by adding warm milk.
Split the biscuits in half; place the halves, split side up on individual plates.
Cover generously with warm gravy and serve immediately.

SAUSAGE-CHEDDAR BISCUITS

Sausage-Cheddar Biscuits image

Provided by Trisha Yearwood

Categories appetizer

Time 55m

Yield 16 to 18 biscuits

Number Of Ingredients 5

Ingredients

8 ounces fresh pork sausage with sage, casings removed
2 sticks (16 tablespoons) butter, softened
1 cup sour cream
2 cups self-rising flour
5 ounces shredded extra-sharp cheddar

Steps:

Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
In a medium skillet over medium heat, cook the sausage until well-browned, breaking it up into small pieces. Let cool completely, either on the counter or in the freezer.
Mix together the butter and sour cream in a stand mixer. Mix in the flour, 1 cup at a time, mixing until fully combined. Add the sausage and cheddar, and mix until well incorporated.
Drop heaping spoonfuls of the dough onto the prepared baking sheets. Bake until lightly browned, 20 to 25 minutes.