Best Sausage And Cheddar Sour Cream Gravy Recipes

SAUSAGE AND CHEDDAR SOUR CREAM GRAVY

Sausage and Cheddar Sour Cream Gravy image

I came up with this gravy to go with biscuits for DH's breakfast with things I had on hand. The sour cream makes it extra creamy!

Provided by under12parsecs

Categories Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup turkey sausage, cooked and crumbled
1/4 teaspoon garlic salt
1/2 teaspoon parsley
1/2 teaspoon rubbed sage
1 pinch cayenne
kosher salt and pepper
3 tablespoons butter
3 tablespoons flour
1 cup milk
2 tablespoons sour cream
1/4 cup sharp cheddar cheese, grated

Steps:

Cook and crumble sausage in a medium skillet over medium heat if not using precooked sausage. When no longer pink add all spices.
Add butter to skillet and melt. If your sausage had more fat, you may not need all/any butter. Sprinkle flour over pan and whisk to get rid of any lumps and mix with butter. Cook 1 minute.
Add all milk at once, whisking to ensure gravy stays smooth. Reduce heat to med-low.
Add sour cream and cheese. Continue cooking til cheese is melted. Serve over hot biscuits.

Nutrition Facts : Calories 214.8, Fat 17.3, SaturatedFat 9.7, Cholesterol 67, Sodium 246.4, Carbohydrate 8.1, Fiber 0.2, Sugar 0.3, Protein 7

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.