Best Sausage Gravy Paula Deens Recipes

PAULA DEEN'S SAUSAGE GRAVY

Steps:

• In a large skillet, combine sausage, bacon, onion and garlic. Cook over medium-high heat for 8-10 minutes or until sausage is browned and crumbly.
• Drain the grease and then stir in flour and cook for 2-3 minutes, stirring frequently.
• Gradually stir in half and half. Add pepper and salt and cook for 3-4 minutes, or until gravy is thickened.
• Remove from heat and stir in butter until melted.

WHITE SAUSAGE GRAVY

Steps:

• Heat a large cast-iron skillet over medium-high heat. Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 7 minutes.
• Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet. Whisk the flour into the fat and cook, stirring, for about 1 minute. While whisking, pour the milk into the skillet and bring the gravy to a boil. Lower the heat and simmer gently for 2 minutes. Stir in the sausage and season with pepper. Split the biscuits in half and divide them among plates. Top each biscuit with some of the gravy and serve immediately.
• To make the biscuits: Place a rack in the center of the oven and preheat to 450 degrees F. Line a baking sheet with two layers of parchment paper. Set aside.
• In a large bowl, whisk together the flour, baking powder, sugar, and salt. Rub 2 tablespoons of the butter into the flour with your fingertips until completely absorbed. Work the remaining butter into the flour until it is in even pieces about the size of a pea. Gently stir the milk into the flour mixture to make a loose dough.
• Lightly dust a clean work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold the dough in thirds like a business letter. (For a flakier biscuit repeat the folding a second time.) Pat the dough into a 5 by 8-inch rectangle about 3/4-inch thick. Use a 2- to 3-inch round cutter to make 6 biscuits, and transfer them to the prepared baking sheet. Press together the scraps of dough and cut 2 more biscuits.
• To make the glaze: Mix the cream and melted butter together in a small bowl. Lightly brush the tops of the biscuits with the glaze. Bake until lightly browned, about 15 minutes. Cool on a rack for 5 minutes before serving.

SAUSAGE GRAVY --PAULA DEEN'S RECIPE - (4.4/5)

Steps:

• In a large skillet, combine sausage, bacon, and garlic. Cook over medium-high heat for 8-10 minutes or until sausage is browned and crumbly. May need to drain a little of the fat. Stir in flour and cook for 2-3 minutes. Gradually stir in milk. Add pepper and salt and cook for 3-4 minutes or until thickened.

SOUTHERN SAUSAGE GRAVY

Steps:

• Cook sausage in a medium skillet over medium-low heat, stirring and breaking up with a spatula. With a slotted spoon, removed the browned crumbled sausage to a paper towel.
• Add flour, stirring until blended and bubbling. Gradually add 1 1/2 cups milk; continue stirring and cooking until thickened and bubbly. Add the crumbled sausage. If too thick, add a little more milk. Taste and add salt and pepper. Stir in a dash of cayenne pepper, if desired.
• Serve over hot split and buttered biscuits. Serve sliced tomatoes or fresh fruit with these, or serve as part of a bigger breakfast.

SAWMILL GRAVY (PAULA DEEN)

Steps:

• On medium heat, heat up skillet for 1 to 2 minutes. Combine sausage, bacon, onion and garlic.
• Put this mixture in pan hot pan. Break up sausage while cooking. Cook until sausage and bacon are browned.
• Stir in flour, pepper, salt and cook for 1 to 2 minutes. This will make a roux with the sausage and bacon fat.
• Slowly stir in the half and half. Keep stirring and cook over medium heat until it thickens.
• Stir in butter and serve.
• P.S. 1. If the gravy is too thick, you can add more half/half to thin it out. 2. If there are any leftovers and you want to re-heat this. I stir in a little more half /half and pop it in the microwave. 3. In the original recipe it calls for 1 tsp of salt, but for me there is a lot of salt in the meat already. It is easier to add salt to your plate, then have one person not be able to eat this because it is too salty for them. 4. We have also tried this with half hot sausage and half regular for a little more spice. Or you can just add red pepper flakes while cooking the meat.

PAULA DEEN'S THANKSGIVING STUFFING AND GRAVY

Steps:

• Stuffing:.
• Preheat oven to 350 degrees F.
• Crumble oven-dried bread into a large bowl. Add rice and saltines.
• Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy.
• Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.
• Giblet Gravy:.
• Bring stock and giblets to a boil. Add bouillon and reserved stuffing mixture. Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2 to 3 minutes. Meanwhile, saute mushrooms until browned in butter. Add mushrooms to gravy with egg and salt and pepper, to taste.

PAULA DEEN'S SAUSAGE PIE

Steps:

• Preheat the oven to 375°.
• In a heavy skillet over medium heat, crumble the sausage with a fork.
• Sauté the sausage until completely cooked.
• Drain off the fat, remove the sausage, and set aside.
• Melt the butter in another skillet over medium heat.
• Sauté the onions in the butter until tender.
• Add the milk and heat until steam rises, but do not boil the milk.
• Cut the cream cheese into small pieces, add it to the onion mixture, and remove the pan from the heat.
• In a large bowl, beat the eggs, then add the cheddar, the onion mixture, the Worcestershire, salt, and pepper.
• Mix thoroughly and pour this into the pie crust.
• Top with cooked sausage, and bake for 30 minutes, or until set.