preferably cast iron), brown the sausage breaking it up with a
ith Sausage Gravy. If desired, top with additional green onions.
SAUSAGE GRAVY:
ooking, brown the pound of sausage in another skillet breaking up
Sausage Gravy: In medium saute pan, cook sausage until rendered and well browned.
ake 25-30 minutes.
Sausage Gravy: Cook sausage in a large skillet
eat, and brown sausage and mushrooms, breaking up sausage, about 6-8
rown.
DIRECTIONS FOR SAUSAGE GRAVY: Brown broken-up sausage in a large
Cook sausage and drain.
If using links cut them up into bite size pieces.
Spread crescent rolls into bottom of a greased 9 x 13 casserole.
Put tater tots evenly on the top of the crescent rolls.
Sprinkle sausage over top of tater tots.
Pour sausage gravy over the top.
Bake at 375 for 20 - 30 minutes.
I used convection oven and baked for about 20 minutes so a regular oven might take longer than the 30 minutes.
For us it served 6 that included one adult and 5 children.
Combine first 3 ingredients in a large bowl; cut in shortening with a pastry blender until mixture is crumbly.
Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead lightly 4 or 5 times. Roll dough to 3/4 inch thickness; cut with a 2 1/2 inch biscuit cutter.
Place on a lightly greased baking sheet.
Bake at 425\u00b0 for 12 minutes or until golden.
Brush tops with butter.
Split biscuits open; serve with Sausage Gravy.
Yields 12 to 14 servings.
Cook sausage until no longer pink. Do Not Drain.
Stir in butter until melted.
Sprinkle with flour.
Gradually add milk. Mix well.
Add salt, pepper, and hot sauce.
Bring to a gentle boil and cook for 2 minutes, stirring constantly.
Serve over your favorite homemade or refrigerated biscuits.
I sometimes serve the sausage gravy over leftover potatoes from the previous night's dinner that I have fried up.
Recipe says serves 4, I find we rarely get more than 2 servings, so I often will double this.
ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
Brown and crumble sausage until its crispy. I like
Saute the sausage; crumble.
Drain all fat.
Make a white sauce of the butter or margarine, flour and milk.
Combine with sausage; heat together.
Add more milk for a thinner sauce.
Bake the prepared biscuit dough according to package.
Break biscuits open; put sausage gravy on top.
Serve with spiced peaches on side.
or 5 minutes.
Add sausage and continue to cook until
kg. directions.
While your sausage if frying up, put your
Gravy:.
Melt butter. Add flour. Mix well until no lumps are left.
Gradually add milk to make a thick gravy. Add sausage, salt and pepper to taste.
Biscuits:.
Combine all dry ingredients. Cut in shortening. Add milk.
Roll out and cut into desired size.
Bake at 450 degrees for about 12 minutes.
To serve- split biscuits and top with sausage gravy.
Prepare homemade biscuits or canned biscuits according to package directions.
Crumble sausage into skillet and brown.
Pour off excess grease leaving about 4 tablespoons drippings in the skillet. Add cornstarch to skillet; stir to loosen the crust bits in skillet. Slowly add the milk and continue to stir until creamy and smooth.
Add more cold milk if gravy thickens too fast. Return cooked sausage to the gravy.
Stir well to blend.
Cut biscuits in half and spoon the sausage gravy on top.
side.
For the gravy- brown the sausage over medium heat and
Crumble and cook sausage in a large frying pan
Thaw out sausage and brown and drain.
Add 1/2 stick of butter and let it melts.
Add 1/4 cup flour and mix together, making sure that the sausage is coated well.
Slowly at milk and let it get thick. Add more if necessary.
Add salt and pepper to taste.
Bake biscuits separately and cover biscuits with the sausage gravy.