Tag: Gravy

Sausage Gravy

Ingredients

  • 1 Lb Breakfast Sausage (Jimmy Dean Regular or Hot)
  • 1/4 Cup All-Purpose Flour
  • 2 Cups Milk (a few tablespoons more if it is too thick for you)
  • 1 Tbs Hot Sauce (Texas Pete, Louisiana or other)
  • 1/2 Tsp Paprika
  • 1/2 Tsp Ground Black Pepper

Note: The breakfast sausage contains enough salt already that you won’t need to add any.

Directions

  1. In a medium pan break down and brown the breakfast sausage over med/hi heat.
  2. Once all of the sausage is browned, sprinkle the flour over the sausage and mix well. Continue to cook the sausage for 2 to 3 minutes, stirring frequently to reduce the flour taste in the sausage.
  3. Slowly pour in the milk and add the hot sauce, paprika, and black pepper.
  4. Continue to stir the gravy mixture until it starts to boil. When it starts to boil, the gravy will start to thicken. After 2 to 3 minutes the thickening will be complete. If it is too thick for your liking, add in milk a tablespoon at a time and stir.
  5. When it reaches your desired thickness, cut off the heat and serve on biscuits, eggs, whatever you want. Enjoy!

Swedish Meatballs and Gravy

Ingredients

Meatballs – 16 to 18 ping-pong ball sized meatballs

  • 1/2 Lb Ground Beef
  • 1/2 Lb Ground Pork
  • Alternative: 1 Lb Pre-mixed Ground Beef, Pork, Veal
  • 1 Russet Potato – cooked, peeled, riced
  • 1 Egg
  • 1/2 Medium White Onion – diced
  • 1 Tbs Flat Leaf Parsley – chopped
  • 1/2 Tsp Salt
  • 1/4 Tsp Ground All Spice
  • 1/4 Tsp Ground Nutmeg
  • 1/4 Tsp Ground Black Pepper
  • 1/8 Tsp Garlic Powder

Gravy

  • 2 Tbs Butter
  • 1/4 Cup Flour
  • 2 Cups Beef Stock
  • 1 Cup Heavy Cream
  • 2 Tsp Worcestershire
  • 2 Tsp Yellow Mustard
  • 1 Tsp Ground Black Pepper

Noodles

  • 1 Large Bag of Egg Noodles
  • 4 Qts Water
  • 2 Tbs Salt

Directions

  1. In a large bowl, combine all of the meatball ingredients and mix well. Cover with plastic wrap and let it sit in a refrigerator for at least 1 hour.
  2. Using your hands or a small ice cream scoop, form the mixture into meatballs.
  3. In a large pan over medium heat, coat the pan with cooking spray or 2 Tbs of oil. When the pan is hot place the meatballs into the pan. You may have to do this in two batches depending on the size of the pan you are using.
  4. Cook the meatballs in the pan, turning them every 3 to 5 minutes to brown all sides. The meatballs don’t have to be cooked all the way through as they will simmer in the gravy later to complete the cooking process. As you finish a batch of meatballs place them on a dish to the side.
  5. While you cook the meatballs, fill a large pot with water and put it over high heat to get the water boiling. Don’t forget to season your water with the salt.
  6. After all of the meatballs have been cooked and set to the side and add the butter to the pan. You do not have to drain the fat from the pan as that will be used to help the butter create the roux.
  7. When the butter has melted add the flour and whisk to combine and brown, forming the roux.4
  8. Add the beef stock to the pan to deglaze (get all the bits off of the bottom of the pan) and whisk together.
  9. After whisking for 2 to 3 minutes, add the heavy cream and continue to whisk to combine.
  10. Add the Worcestershire, mustard, and seasonings. Continue to whisk often to avoid burning. The gravy will thicken as it comes to a simmer.
  11. Cook the egg noodles as directed on the package.
  12. When the gravy stars to simmer, return the meatballs and any juices from them into the gravy.
  13. Gently fold the meatballs within the gravy to cover. Simmer in the gravy for 10 minutes to develop flavor between the meatballs and the gravy.
  14. Plate the noodles and cover with some meatballs and gravy. Enjoy! Skol!