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View Full Version : Anyone have sausage biscuits and gravy recipes?


pal251
04-03-2013, 11:01 AM
Looking for some recipes to make some biscuits and gravy with sausage. Anyone have any recipes they would like to share? Would like something that I can heat up and use for a couple days in a row for breakfast.

I have never made home made biscuits and gravy. (biscuits can be out of a can :) )

Wrench_H
04-03-2013, 11:08 AM
I always fry the sausage in a pan, and once its done, add cream and flour until I get the consistency right. If the sausage has enough flavor, you don't really need anything else. If not, I sometimes add salt, pepper, sage, and red pepper flakes. I'm sure there are other ways to do it, but this always turns our really good. I leave the grease from the sausage in the pan and it kind of makes a roux with the flower. I've recently found that using skim milk instead of cream doesn't change it a whole lot, and I'm sure its a lot healthier that way.

Smoking Westy
04-03-2013, 11:13 AM
Here ya go!

Biscuits:

1 and 1/4 cups flour
2 tsp sugar
2 tsp baking powder
3/4 tsp salt
2/3 cup milk
1/2 stick margarine

Pre heat oven to 400. Melt butter in rimmed baking pan.

Mix flour, sugar, salt and baking powder in a bowl. Add milk and mix together. Dough will be sticky and kinda loose. Dump onto well floured surface and kneed until dough just comes together.

Roll out dough anout 1/2 thick and into a rectangle Shape. Cut dough into 6 pieces. Take out pan with melted butter and dip both top and bottom in butter. Bake until golden brown.


Gravy:

Brown up 1 pound sausage. You need some grease from the meat to soak up flour. If there is not enough grease in the pan, add a tablespoon of butter. Coat meat in flour (abouth 1/2 cup) and let cook for a few minutes. Start adding milk a little at a time, stir in and let thicken. Then repeat until you get desired consistency. Add salt and pepper to taste.

Wampus
04-03-2013, 11:20 AM
Pretty much as stated above. I learned to make scratch sausage gravy from Mom this way:

Brown sausage. Pull all the sausage to one side of skillet, reduce burner temp to low. I try and prop up the handle of the skillet with a coffee cup or something so that the grease pools on the opposite side, then pull all the sausage toward the handle.

Add about 2 heaping TBS of flour, adding butter if needed to get this ROUX to a nice consistency. Stir and brown the ROUX, adding salt and pepper to it. Mom said....ALWAYS SEASON THE ROUX and let it brown up as THIS is where all the flavor comes from. When the roux is JUST liquid (any more flour will make it clump together), add in milk, stirring constantly to prevent lumping. "UNtilt" skillet, adding milk (usually about 1/3 gallon for 1 lb sausage).

Turn burner to high, stirring often. Once gravy starts to boil, reduce heat and simmer to thicken, stirring often.




I like to use canned biscuits, but we just did scratch biscuits the last time. Look for an easy biscuit recipe. They're all over.



Good luck.
My family LOVES sausage gravy and biscuits.

deguerre
04-03-2013, 11:23 AM
Pretty much as stated above. I learned to make scratch sausage gravy from Mom this way:

Brown sausage. Pull all the sausage to one side of skillet, reduce burner temp to low. I try and prop up the handle of the skillet with a coffee cup or something so that the grease pools on the opposite side, then pull all the sausage toward the handle.

Add about 2 heaping TBS of flour, adding butter if needed to get this ROUX to a nice consistency. Stir and brown the ROUX, adding salt and pepper to it. Mom said....ALWAYS SEASON THE ROUX and let it brown up as THIS is where all the flavor comes from. When the roux is JUST liquid (any more flour will make it clump together), add in milk, stirring constantly to prevent lumping. "UNtilt" skillet, adding milk (usually about 1/3 gallon for 1 lb sausage).

Turn burner to high, stirring often. Once gravy starts to boil, reduce heat and simmer to thicken, stirring often.




I like to use canned biscuits, but we just did scratch biscuits the last time. Look for an easy biscuit recipe. They're all over.



Good luck.
My family LOVES sausage gravy and biscuits.

Pretty much this is what I do, except I remove the sausage from the pan and add back in when the roux is ready for it.

Big M1ke
04-03-2013, 11:26 AM
Damn. I want some biscuits and gravy now....

CharredApron
04-03-2013, 11:26 AM
I like the big ole Cat Head Biscuits
Here is the recipe I used at Easter
http://mtnlaurel.com/recipes/766-old-fashioned-cat-head-biscuits.html

and they came out like this

http://i1308.photobucket.com/albums/s619/hometruckin/finaleaster001_zpsbfff7521.jpg

I like mine with Redeye Gravy!
Jed

Wampus
04-03-2013, 11:29 AM
Pretty much this is what I do, except I remove the sausage from the pan and add back in when the roux is ready for it.

Pffft.....logic, shmogic. You would. :wink:


Actually, I'm usually doing 3 lbs of sausage, feeding AT LEAST 6 people every time who almost always have seconds, so I personally enjoy the challenge of keeping all 2 lbs of sausage to one side and not rolling down into the roux. Makes my morning. :heh:

Plus....I tried that, but I found it too greatly reduced my "grease to flour ratio". So much for making things easier. :tsk:

The_Kapn
04-03-2013, 12:05 PM
Crumble up a naked fatty for the sausage. :wink:

Rest I will leave to others.

TIM

MS2SB
04-03-2013, 12:08 PM
^^^+1 on this and swap out the milk for buttermilk if you want something with a little tang. I also like to add a little bit of chicken base to my gravy for a little extra something.

Jason TQ
04-03-2013, 12:12 PM
My sausage gravy recipe is pretty similar to the others. Below is my standard go to recipe that I now eyeball on the quantities, but I know to start off having exact measurements helps.

Gravy
-Brown 1lb of ground sausage in a pan
-Once browned add 1/4 Cup flour and stir in until mixed
-Add 2 cups of milk and stir until it thickens up.
-Add salt/pepper to taste.

Depending how long you let the milk cook in it can get thick, which is the way I like it. So you can add more milk depending on the consistency you want. I tweak the recipe with other things, like hot sauce, herbs, leftover bbq :). So it works as a great base to build off of.

BigBellyBen77
04-03-2013, 12:19 PM
Cook your sausage and then use a slotted spoon to remove it from the pan. Gradually sprinkle in flour while stirring until you get a thick paste. Continue to stir this and cook at a low heat for about 5 minutes. Gradually pour in your milk/cream/condensed milk/etc. while stirring. Add some black pepper, granulated garlic, a little seasoning salt, chili powder, and onion powder. You can play with the amounts to suit your taste. Add the sausage back in and stir. Cook until you reach desired thickness. I've also done this with left over prime rib slices, corned beef, smoked brisket, and bacon. If you use something without much fat in it then you can melt butter or use olive oil in place of the sausage fat. Was my dad's recipe. He grew up on a ranch cooking out of dutch ovens and used this a lot. I haven't earned his sourdough bisket recipe yet though. Enjoy.

deguerre
04-03-2013, 12:24 PM
Plus....I tried that, but I found it too greatly reduced my "grease to flour ratio". So much for making things easier. :tsk:

There's this new invention you can buy called a "slotted spoon"...

landarc
04-03-2013, 12:29 PM
I brown the sausage up, then remove from the pan, reserving the fat in the pan. I add the flour, about 1/2 to 3/4 the amount of flour to oil in the pan, then cook until tan, I then add finely chopped onion, maybe 1/4 cup and cook that into the roux. I like to use 1/2 water and 1/2 milk, until right consistency is achieved. Then add sausage back in. If I am going to hold the gravy, I store it in zip closure bags with air pressed out. Prevents formation of a skin.

landarc
04-03-2013, 12:31 PM
Cream Biscuits
Ingredients
2 cups all purpose flour
1 tablespoon double acting baking powder
3 tablespoons sugar, if desired
1/2 teaspoon salt
1 1/4 cups heavy cream
Milk for brushing tops of biscuits
Instructions
Into a bowl sift together the flour, baking powder, sugar, and salt, add the cream, and stir the mixture until it just forms a dough. Gather the dough into a ball, knead it gently 6 times on a lightly floured surface, and roll or pat it out 1/2-inch thick. Cut out as many rounds as possible with a 2 1/2-inch round cutter dipped in flour and transfer them to an ungreased baking sheet. Gather the scraps, reroll the dough, and cut out more rounds in the same manner until they are 10 in all. Brush the tops of the rounds with the milk and bake the biscuits in a preheated 425 preheated oven for 15 minutes, or until they are pale golden. Transfer the biscuits to a rack and let them cool for 5 minutes.

CharredApron
04-03-2013, 12:33 PM
There's this new invention you can buy called a "slotted spoon"...
Where can I find such useful sounding invention? Spoons-R-us?

deguerre
04-03-2013, 12:36 PM
PM Phil. He knows EVERYTHING about spooning...

cholloway
04-03-2013, 12:37 PM
Since I rarely cook from scratch for myself, here is my recipe for biscuits & sausage gravy. The biscuits are frozen.
They're actually very good.
OK pretty good.
So is the canned gravy.
Nothing to add but your favorite hot sauce.

http://www.bbq-brethren.com/forum/picture.php?albumid=607&pictureid=7202

http://www.bbq-brethren.com/forum/picture.php?albumid=607&pictureid=7203

JandJbuidasmoker
04-03-2013, 12:42 PM
Here ya go!

Biscuits:

1 and 1/4 cups flour
2 tsp sugar
2 tsp baking powder
3/4 tsp salt
2/3 cup milk
1/2 stick margarine

Pre heat oven to 400. Melt butter in rimmed baking pan.

Mix flour, sugar, salt and baking powder in a bowl. Add milk and mix together. Dough will be sticky and kinda loose. Dump onto well floured surface and kneed until dough just comes together.

Roll out dough anout 1/2 thick and into a rectangle Shape. Cut dough into 6 pieces. Take out pan with melted butter and dip both top and bottom in butter. Bake until golden brown.


Gravy:

Brown up 1 pound sausage. You need some grease from the meat to soak up flour. If there is not enough grease in the pan, add a tablespoon of butter. Coat meat in flour (abouth 1/2 cup) and let cook for a few minutes. Start adding milk a little at a time, stir in and let thicken. Then repeat until you get desired consistency. Add salt and pepper to taste.



You nailed it!!! That's how it's done!

landarc
04-03-2013, 12:44 PM
I have to say, when I am really being lazy, I add the onions and flour to the sausage, directly on top, fry that up for a few minutes until it gets gummy, then add the water and flour. It works pretty well. Never had any complaints.

Smoking Westy
04-03-2013, 03:04 PM
You nailed it!!! That's how it's done!


The only thing I left out is we always use our homemade whole hog breakfast sauage...it's been years since I've ate store bought sausage oh and you should make the gravy in a cast iron pan. :thumb:

Also for a little twist, bake the biscuits on the grill, they get a nice subtle hardwood smoke taste.

http://i155.photobucket.com/albums/s290/mjweste/Grilling/null_zps243e2953.jpg

Dang now I want me some biscuits and gravy!

Ron_L
04-03-2013, 03:26 PM
I always use a naked fatty for sausage gravy. It adds a nice, smokey flavor. But, there isn't a lot of fat left in the fatty so you have to add some to the pan for the roux. Butter works. :-D

teej
04-03-2013, 03:28 PM
Since I eyeball everything my recipe is hard to follow.

Biscuits:
flour
Crisco
Buttermilk

Chop Crisco into flour then add buttermilk, stir together until the dough is only slightly sticky. Take a piece of wax paper and put some flour on it, then roll the dough in the flour and knead until slightly firm. Press out and cut out biscuits. Cook at 450 until golden brown on top.

Gravy:
Fry sausage in pan
remove sausage, leave grease in pan.
Stir in 1 or 2 tablespoons of flour into hot grease with salt and pepper. Important to get the right amount of seasoning here, because later is too late. one the flour is incorporated into the grease, add milk and stir till smooth. If you have a hand blender, it will help break up any lumps until you get the hang of it. Gravy takes practice.

fingerlickin'
04-03-2013, 04:14 PM
I always use a naked fatty for sausage gravy. It adds a nice, smokey flavor. But, there isn't a lot of fat left in the fatty so you have to add some to the pan for the roux. Butter works. :-D


I'm with Ron.

Also, as I do with SOS I add a dash of wooster sauce in there, adds a little something to the dish, oh and LOTS of cracked black pepper.

Wornslick
04-03-2013, 06:59 PM
This makes enough for the two of us, usually with enough leftovers for me the next day. Just add a little milk and microwave until warm.

Brown up a half pound of Bob Evans Spicy sausage, when it's done I add 3 Tablespoons of flour to the skillet and shake it around until the flour is stuck to the meat. Meanwhile I heat two cups of milk in the microwave for 3 minutes and then pour it into the skillet. Add some black pepper and stir until it thickens.

Fry up a couple of eggs, bake a can of womp biscuits and split them open and pour on the gravy and enjoy.

Bigdog
04-03-2013, 08:31 PM
I like the big ole Cat Head Biscuits
Here is the recipe I used at Easter
http://mtnlaurel.com/recipes/766-old-fashioned-cat-head-biscuits.html

and they came out like this

http://i1308.photobucket.com/albums/s619/hometruckin/finaleaster001_zpsbfff7521.jpg

I like mine with Redeye Gravy!
Jed

Man, those are the best looking biscuits that I have ever seen. :thumb:

Blanton
04-03-2013, 08:34 PM
Make it with Ky Colonel seasoned flour. No other seasoning needed and perfect every time

VoodoChild
04-03-2013, 08:48 PM
I do Mine Like most on Here With the Exception ...I add A Pound of cooked /crumbled Bacon to the gravy as well ...Its Killer ...And Who Dont Love Bacon ! :becky::clap::clap2::thumb::tongue:

Ron_L
04-03-2013, 09:01 PM
Make it with Ky Colonel seasoned flour. No other seasoning needed and perfect every time

I haven't seen that around here. I'l have to look harder.

CharredApron
04-03-2013, 09:28 PM
Man, those are the best looking biscuits that I have ever seen. :thumb:
Thanks Brother, I remember eating these all my life! Cooked these in my Kamado after the Easter Ham.

Blanton
04-03-2013, 09:32 PM
I haven't seen that around here. I'l have to look harder.

Our grocery doesn't put it with the regular flour but with the other breadings and fish fry stuff

big22
04-03-2013, 10:06 PM
made some up on the camp fire a couple weeks ago.

CharredApron
04-03-2013, 11:01 PM
Nice, That's what I'm talkin about!

Wrench_H
04-04-2013, 09:44 AM
I have to say, when I am really being lazy, I add the onions and flour to the sausage, directly on top, fry that up for a few minutes until it gets gummy, then add the water and flour. It works pretty well. Never had any complaints.

Question for you Landarc, does doing it this way create any difference from the way you previously described? I ask because this is the way I always do it, but I would start creating the roux separately if it makes a significant difference.

bigabyte
04-04-2013, 09:57 AM
I gotta tell ya...

I do most of these, and they are all excellent advice.:thumb:

The only thing I can add is...

HAM BROTH!

Use that for some of your liquid, along with cream to make it rich and creamy. Just trust me.:thumb: Just make it with ham hocks like any other broth.:nod:

Last Saturday we used a crumbled fatty for the sausage, and made gravy from bacon drippings with some onions browned in the fat and added flour to make a roux, then added in ham broth, cream, cracked black pepper and the crumbled fatty and let it thicken up.