Best Sausage Italian Gravy Recipes

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ITALIAN SAUSAGE GRAVY AND BISCUITS



Italian Sausage Gravy and Biscuits image

Here's a simple sausage gravy with an Italian flair that's served over hot biscuits.

Provided by Classico

Categories     Trusted Brands: Recipes and Tips     Classico® Pasta Sauce

Time 25m

Yield 4

Number Of Ingredients 7

1 (12 ounce) package ground Italian sausage
½ cup onion, diced
1 (16 ounce) jar Classico Fresh Four Cheese Alfredo Sauce
3 fresh sage leaves, finely chopped
⅛ teaspoon freshly ground black pepper
¼ cup chopped green onion
1 (10 ounce) can refrigerated biscuit dough, baked according to package instructions

Steps:

  • Cook sausage in a large skillet over medium heat until no longer pink, following cooking instructions indicated on the packaging. Add diced onions and continue to cook until onion softens and turns transparent. Drain fat.
  • Stir in the Alfredo sauce, sage and black pepper. Bring to a simmer, stirring occasionally; reduce heat and simmer for 10 minutes.
  • Serve over fresh biscuits and top with green onion.

Nutrition Facts : Calories 492 calories, Carbohydrate 44.4 g, Cholesterol 34 mg, Fat 26.9 g, Fiber 2.9 g, Protein 18 g, SaturatedFat 8.1 g, Sodium 1842.7 mg, Sugar 6.7 g

SWEET ITALIAN SAUSAGE WITH RED GRAVY AND PASTA



Sweet Italian Sausage With Red Gravy and Pasta image

This is one of my husband's family's recipes. It's simple and doesn't require much prep time, especially if you use a food processor to cut the onion and celery. Seasoning amounts are approximate, though I don't recommend shorting the sugar. The gravy (I would call it sauce, but the family insists on "gravy" ) should be sweet and basil-heavy to complement the flavors of the sausages.

Provided by foxfyre

Categories     Spaghetti

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 15

2 (19 1/2 ounce) packages sweet Italian turkey sausage
1 tablespoon olive oil
3/4 cup diced celery
1/2 cup diced onion
1 (46 ounce) can tomato juice
2 (6 ounce) cans tomato paste
2 (6 ounce) cans water
1 (14 1/2 ounce) can diced tomatoes with onion garlic and basil
1/2 cup sugar (may need as much as 1 cup to sweeten the gravy appropriately)
1 1/2 tablespoons dried basil
1 1/2 teaspoons italian seasoning
1 teaspoon parsley flakes
1 teaspoon salt
1 dash pepper
1 (14 1/2 ounce) box thin whole wheat spaghetti

Steps:

  • Warm olive oil in a skillet over medium heat while dicing onion and celery. Sauté vegetables until onions turn clear. Remove from heat.
  • In a large pot (6 qt or larger, I use an 8 qt stock pot) over medium-low heat, combine tomato juice, tomato paste, water, diced tomatoes, onion, celery, sugar, and seasonings.
  • Heat gravy to a boil (shouldn't need to raise heat above medium) and add sausages; boil for about 30 minutes, stirring occasionally.
  • Prepare pasta according to package directions and drain. Spoon a small amount of gravy over pasta (in its own pot) and stir gently to help prevent sticking.
  • Serving size is roughly a cup of pasta, one sausage, and about 3/4 cup gravy.

PORK CHOPS WITH ITALIAN SAUSAGE GRAVY



Pork Chops with Italian Sausage Gravy image

Provided by My Food and Family

Categories     Home

Time 1h15m

Number Of Ingredients 11

4 butterfly style pork chops
3 tablespoons extra virgin olive oil, divided
1 lb sweet Italian sausage
1 large can diced tomatoes, do not drain
1 medium can or jar mushroom buttons, do not drain
1/2 cup burgundy wine
1 1/2 teaspoon s minced fresh garlic
1 medium onion, chopped
1/2 teaspoon Italian seasoning
Salt & pepper to taste
Rice or pasta cooked as desired

Steps:

  • Brown chops in 2 tablespoons oil to done. Drain, set aside, and keep warm. Crumble and brown sausage to medium done in 1 tablespoon oil. Drain and set aside.
  • Combine tomatoes, mushrooms, wine, garlic and onion in large skillet. Cook at medium-low heat until onions are clear. Add sausage and spices; cook at medium-high heat stirring occasionally about 3 minutes or until sausage is done.
  • Cover pork chops with Italian sausage gravy.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SAUSAGE ITALIAN GRAVY



Sausage Italian Gravy image

Make and share this Sausage Italian Gravy recipe from Food.com.

Provided by andypandy

Categories     Lunch/Snacks

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 cloves garlic, minced
1 small onion, minced
2 tablespoons olive oil
1 lb italian sweet sausage or 1 lb hot Italian sausage
28 ounces canned tomatoes
4 tablespoons cut up fresh basil
1 teaspoon thyme (I have also used oregano instead)
salt and pepper, to taste

Steps:

  • In a large saucepot over medium heat saute the onion in the olive oil.
  • Add garlic and continue to saute.
  • Add sausage meat and brown slightly on all sides.
  • Drain off any fat.
  • Add thyme, tomatoes, salt and pepper, and 2 tablespoons of the basil.
  • When sauce is bubbly, reduce heat and cover.
  • Cook for at least one hour.
  • Add the remaining fresh basil leaves the last fifteen minutes.
  • Serve on cooked soft or firm polenta with extra romano cheese sprinkled over the top.

ITALIAN GRAVY W/ CHICKEN AND SAUSAGE



Italian Gravy W/ Chicken and Sausage image

Make and share this Italian Gravy W/ Chicken and Sausage recipe from Food.com.

Provided by Chicagoland Chef du

Categories     Meat

Time 4h

Yield 12 serving(s)

Number Of Ingredients 20

2 (28 ounce) cans tomato puree
6 ounces tomato paste
4 cups chicken stock
2 cups dry red wine
1/4 cup olive oil
2 medium yellow onions, chopped fine
2 stalks celery & leaves, chopped fine
1 carrot, scrubbed and grated
1/2 cup flat-leaf Italian parsley, minced
1/2 lb white button mushrooms, fresh, tops & stems, chopped
1/2 teaspoon red pepper flakes, crushed
1 tablespoon dried oregano, crushed
1 teaspoon dried rosemary
2 bay leaves, whole
1 tablespoon dried basil
2 whole cloves (I do not add) (optional)
1/2 tablespoon fresh ground black pepper
1 teaspoon sugar
2 boneless skinless chicken breasts
1 lb Italian sausage, with casings removed (mild or hot)

Steps:

  • In a deep pot:.
  • Cook sausage until no longer pink, breaking up into pieces. Remove from pan and drain on a paper towel.
  • Add olive oil to pot, sautee onions, garlic, celery and carrot until tender.
  • Add tomato sauce and puree, chicken stock and red wine. Add all remaining ingredients.
  • Bring to boil and simmer for at least 2 hours, stirring often. *I simmer for several hours.
  • Break up / shred chicken with wooden spoon as it becomes tender while simmering.
  • Serve over your favorite cooked pasta and top with freshly grated Parmesan-Regiano cheese.
  • Freezes well.

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