ast iron), brown the sausage breaking it up with a
ggs, water, onions, salt and pepper in a large bowl
br>Add onions to sausage and cook until sausage is done.
Meanwhile
an. Add onions, lemon, thyme and garlic. Pour wine over chicken
In a large skillet, crumble 1/2 pound sausage and cook until browned.
Sprinkle 3 tablespoons flour over the browned sausage, stirring constantly.
When the mixture is smooth, slowly add 2 cups milk and continue to cook, stirring constantly, for about 3 minutes until the gravy is creamy and bubbly.
Serve over cut open biscuits or mashed potato.
Place a 4-5 quart Dutch oven over medium high heat. Add the olive oil, onion, green pepper, zucchini and salt. Mix well. Cook for 6-8 minutes, stirring often, until just heated through. Add the garlic and Italian seasoning. Mix well. Add the Ragu sauce, beef broth, garbanzo beans, black beans and diced tomatoes. Mix well and bring to a simmer. Add the pasta and cook until pasta is al dente. Add the sausage and meatballs. Mix well and bring to a simmer to heat through.
Top each individual serving with grated Parmesan cheese, if desired.
Melt butter in a large saucepan over medium heat.
Add onions; saute until tender.
Stir in flour; cook 1 minute, stirring constantly.
Gradually stir in chicken broth; bring to a boil; stirring frequently, until thickened and smooth.
Stir in milk, cream, thyme, sausage and potatoes. Bring to a boil, reduce heat and simmer uncovered for 15 minutes.
Stir in Parmesan Cheese. Serve hot.
Add the chicken livers and cook for a further 5
b>recipe #28008 and used it with success).
Meanwhile prepare filling, place sausage and
In a large deep skillet (preferably cast iron) over medium heat break up and brown the sausage.
Turn the heat down very low.
Add flour and stir well to ensure that flour soaks up all of the grease.
Stir in milk a little at a time until creamy.
Salt and pepper to taste.
Put the sausage in a large, straight-sided
rosswise and keep warm.
While biscuits are baking, crumble sausage into
at.
Add the onion and garlic and saute until translucent, about
heck the notes on this recipe for that, but you'll
edium-high heat. Cook and stir sausage in the hot skillet until
igh heat. Add hash browns, sausage, and bacon. Fry until lightly browned
Preheat oven to 500\u00b0.
Cook sausage and onion in skillet until sausage is done and onion is clear.
Remove sausage and onion.
Drain off all grease except for 2 tablespoons.
Stir in the flour and cook, stirring constantly, until medium brown in color.
Add hot milk, stirring constantly, and cook until thick. Stir in sausage and onion.
Taste gravy and season with salt and pepper (tasting until you get it to your liking).
Crumble sausage in large fry pan, brown.
Add flour to browned sausage and mix, coating sausage with flour and stir for 2 minutes.
Slowly stir in liquids. Add salt and pepper to taste.
Simmer over med-low heat, stir often. Done when gravy is thick and bubbley.
Serve gravy over your favorite biscuit.
This recipe works well when you put
rrots, celery, green and red bell peppers, and garlic until soft, about