EASY SAUSAGE GRAVY AND BISCUITS RECIPE | ALLRECIPES
Provided by: JimmyDean
Categories: Breakfast and Brunch
Total time: 15 minutes
Prep time: 5 minutes
Cook time: 10 minutes
Yield: 8 servings
|1 (16 ounce) can refrigerated jumbo buttermilk biscuits|
|1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles|
|¼ cup flour|
|2 ½ cups milk|
|Salt and ground black pepper to taste|
- Bake biscuits according to package directions.
- Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
- Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.
Calories 332.8 calories, CarbohydrateContent 30.8 g, CholesterolContent 24.9 mg, FatContent 18.7 g, FiberContent 0.5 g, ProteinContent 9.8 g, SaturatedFatContent 6.1 g, SodiumContent 718.3 mg, SugarContent 7.7 g
BEST SAUSAGE ROLLS RECIPE – HOW TO MAKE SAUSAGE ROLLS
Provided by: THEPIONEERWOMAN.COM
Categories: birthday party,cocktail party,feed a crowd,New Year’s Eve,Super Bowl,tailgate,appetizers,meat,snack
Total time: 1 hours 30 minutes
Prep time: 35 minutes
Cook time: 0S
Yield: 12 servings
|3 slices bacon, finely chopped|
|1/2 onion, peeled and finely chopped|
|1 piece of celery, finely chopped|
|1 clove garlic, finely chopped|
|1 14 oz package of puff pastry, thawed according to package directions|
|1 lb. pork sausage|
|2 tbsp. chopped, fresh parsley|
|1/2 c. panko bread crumbs|
|2 large eggs, divided|
|1/4 tsp. salt|
|1/4 tsp. ground black pepper|
|Mustard, for serving|
- Heat a medium skillet over medium heat. Add the bacon, onion and celery, and cook for 4 minutes, until slightly softened. Add the garlic and cook 1 more minute. Remove from the heat and transfer the bacon mixture to a plate. Let cool for 10 minutes.
- In a large bowl, combine the sausage, parsley, panko, 1 egg, salt, pepper and cooled bacon mixture. Mix well to combine. Cover and refrigerate until ready to use.
- Meanwhile, open the puff pastry sheets on a very lightly floured cutting board (you should have 2 sheets, measuring 10-inches by 10-inches). Cut each in half to make 4 rectangles, 5-inches by 10-inches each. Lay each rectangle so that the long side faces you.
- Remove the sausage mixture from the refrigerator and divide it into 4 portions. Form each portion into the shape of a long log, about 1-inch thick, and place one lengthwise in the center of each puff pastry rectangle. (The sausage should stretch the full length of the pastry).
- In a small bowl, beat the remaining egg with 1 tablespoon of water. Brush all of the borders of the puff pastry with the egg and carefully roll the pastries over the sausage mixture to create a log shape (making sure that the borders overlap slightly). Place each roll seam side down on a sheet tray lined with parchment paper. Freeze for 30 minutes or refrigerate for up to 1 hour. (Hang on to the egg wash for later).
- Preheat the oven to 400 degrees. Using a sharp knife, cut each sausage roll into 6 equal portions. Transfer the pieces to a parchment lined baking sheet, seam side down, about 1-inch apart. Brush the tops of the rolls with the egg wash. Bake for 20-22 minutes, or until the puff pastry is puffed and golden on top.