Sausage Gravy Recipe
I show you how to make my creamy and rich sausage gravy recipe!
Ingredients
10 oz breakfast sausage
1/3 cup all-purpose flour
3 1/2 cup milk
salt and pepper
Directions
Heat large skillet on medium to high heat. Place sausage into heated skillet, and cook until all browned. Turn off heat and place skillet on an angle to allow the dripping (or grease) from the sausage to move to one side of the pan. Remove the actual meat until only the drippings remain. Place skillet back on the burner on low heat and mix in the flour to create a roux. Turn the burner up to medium to low heat and slowly add the milk while always stirring. When the gravy mixture condenses, add the sausage and stir to your liking of consistency. Season very well with salt and pepper. Enjoy!
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BEST Spicy Marinara Sausage Pasta = Country Style Sausage (American) X Marinara (Italian)
Ingredients:
1 Tbsp Olive Oil
2 Cloves Garlic roughly chopped
¾ Cup Onion roughly chopped
Pinch of Black Pepper
¼ tsp Kosher Salt
2 Cups Baby Bella Mushroom Sliced
10 oz Country Style Sausage Meat
½ Cup Red wine (any kind of red wine)
¼ tsp Chili Powder
1/8 tsp Cayenne Pepper
2 Cups Red Vine Tomato medium dice
15 oz Tomato Sauce
2 tsp Sugar
Hand full of Sweet Basil
1-2 Cups dry Mini Penne Pasta (pasta of your choice)
Time: 45mins
Serving: Sauce 3-4 Servings
Molly Yeh's Sausage, Peppers and Onion Deep Dish Pizza | Girl Meets Farm | Food Network
Molly's thick Chicago-style pizza is loaded with cheese, sausage, pepper and onions ????
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Sausage, Peppers and Onion Deep Dish Pizza
RECIPE COURTESY OF MOLLY YEH
Level: Intermediate
Total: 3 hr 50 min (includes rising and cooling time)
Active: 35 min
Yield: 2 pizzas (6 to 12 servings)
Ingredients
4 cups all-purpose flour, plus more as needed
1 tablespoon sugar
2 1/4 teaspoons instant yeast
Kosher salt
1 1/2 cups warm water
1/4 cup corn oil, plus more for the bowl
4 tablespoons unsalted butter, softened
One 28-ounce can chopped San Marzano tomatoes
12 ounces sliced mozzarella
12 ounces ground pork sausage
1/2 green bell pepper, chopped
1/2 small yellow onion, chopped
1/4 cup grated Pecorino-Romano, plus more for serving
2 pinches dried oregano
Crushed red pepper, for serving, optional
Directions
In a stand mixer fitted with a dough hook, combine the flour, sugar, yeast and 1 1/2 teaspoons salt. Add the water and oil and mix to combine (you may have to get in there with a spatula to help everything incorporate). Turn the mixer to medium-high and knead the dough until it is smooth and pulls away from the sides of the bowl without sticking, adding more flour 1 tablespoon at a time if needed, 7 to 10 minutes.
Coat a large bowl with oil and transfer the dough to the bowl. Toss a few times to coat the dough. Cover and let sit at room temperature until it has doubled in size, 1 to 2 hours.
Once the dough is ready, preheat the oven to 500 degrees F.
Liberally coat two 10-inch cake pans with the softened butter. Divide the dough into two balls and place each one in a pan. Cover loosely and let sit for about 20 minutes while the oven preheats and you prepare the other toppings.
Place the tomatoes in a strainer and sprinkle on a couple good pinches of salt; let drain for 10 minutes. Flatten out the dough all over the bottoms of the pans and about 1 1/2 inches up the sides. Top with cheese slices, overlapping them. Tear the sausage into golf ball-size pieces, then press on top of the cheese and flatten, leaving little holes for the cheese to poke through. Top with the tomatoes, peppers and onions. Sprinkle over the Pecorino-Romano and oregano.
Bake until the crust is a deep golden brown, the cheese on top is turning golden and the sauce has begun to bubble, 30 to 40 minutes. Let cool slightly before slicing. Sprinkle with crushed red pepper, if desired.
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Molly Yeh's Sausage, Peppers and Onion Deep Dish Pizza | Girl Meets Farm | Food Network
How to Make Maple Sausage (Episode 33)
If you’re just getting into sausage making, this might be your gateway sausage. You need just a few ingredients for this recipe and all of them can be bought at your local grocery store. The final product is both sweet and peppery—perfect for anyone who enjoys pouring syrup on top of their sausage.
Equipment Needed
The basics you'll need...
A small and medium mixing bowl, measuring spoons and cups, rubber spatula, and a whisk
Gloves
Digital scale
Small, medium, and large aluminum pans
If you want to grind your own sausage...
Knives and cutting board
A meat grinder
If you want to store your sausage in the freezer...
Vacuum sealer
Roll of vacuum sealing bags, scissors, ruler, permanent marker
Recipe for Maple Sausage Seasoning (Yields 2.8 pounds of sausage)
2.5 pounds of ground pork
½ cup dark maple syrup
1 tablespoon salt
1 ¼ tablespoon coarse ground pepper, restaurant-style
Steps for Making Maple Sausage
1. Cut up the pork into strips that you'll feed into the throat of the grinder. Mix the meat to ensure equal fat and meat ratio throughout the pan.
2. Combine maple syrup, salt, and pepper with a whisk in a small mixing bowl.
3. Pour the seasoning mixture over the ground meat. Knead the mixture into the meat until the meat is tighter and has some spring in it.
4. Using a digital scale, portion out 2 one-pound balls of sausage and a .8 pound ball of sausage.
5. Cut 8 of length from a 10 wide roll of vacuum sealing bags. Seal one end of the bag with a vacuum sealer. Slide a football-shaped portion of sausage into the bag, with the edges folded over. Seal the open end of the bag.
6. Label and place in the freezer. Eat within 12 months.
How To Make Country Style Dressing
You will need:
1lb country pork sausage
1 cup diced onion
1 cup choped celery
1/2 stick butter
1, 1/2 cups chicken stock
7 cups seasoned cubed dried bread
What you do:
Brown sausage,
add veggies cook until
translucent, melt in the butter
and remove from heat,
In a large bowl add sausage mixture
and half of the bread crumbs, mix will
add half the stock, mix.
add the rest of the bread, mix.
add the rest of the stock mix well,
grease a 9x13 baking dish,
pour dressing in and spread evenly,
cover with foil and bake at 350 for 40 minutes
uncover and bake another 10 minutes or until desired doneness
The Best Deer & Beef Breakfast Sausage Patties!
Recipe for making our favorite Breakfast Sausage.
Our recipe is simple, you can use any meat you prefer. For our deer sausage we use Dad's premade hamburger meat of a mixture of beef and venison and maybe pork, we are not sure. This recipe was 50% Dad's deer/venison hamburger mix and 50% pork.
10 lbs of meat. 2 lbs of beef (you can also use venison or bison) and 8 lbs of pork we like to use a pork butt. For a juicy sausage you need about 20% fat otherwise your sausage will taste dry. If you use venison or bison or even lean beef where there is very little fat, we recommend adding a little fat, preferably beef fat (but whatever you may have extra of).
* But 80/20 is what we recommended for a good country style breakfast sausage.
1/2 cup of North Country Seasoning
about 1 cup of cold water
Mix very well, sit in frig over night, and do a quick remix of the sausage and then put into food saver bags or a ziploc freezer bag.
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My disclaimer: You may find I will do an error in my videos from my memory. I still have some fog left from 2021 and often I struggle with my words and remembering, so I will always post my corrections in the description. You will also often hear me run out of breath while I am speaking due to my lungs being drastically damaged from 2 separate and severe illnesses. I apologize for that as well. My story will be in a video soon.
Our videos are for educational entertainment on the life in our home, it may not reflect the life in your home.
Affiliate Links:
Grey tote containers similar to the ones we use:
Our favorite food sealer is the Nesco Vacuum Sealer. This sealer has sealed hundreds of bags for us over its lifetime and does a very good job:
Seasoning link coming soon. We are currently offering North Country Sausage seasoning on our Patreon Page. :)
Patreon Page:
In memory of my Dad, 1945 - 2022. He was a wonderful father, husband, brother, son. Whenever anyone ever needed him he was there. He was an avid hunter and was always involved with Game and Fish somehow. He taught us safety with handling guns as well as caring for the wildlife around us. He loved America!