Tag Archives: Sausage

Biscuits and Sausage Gravy

7 Apr

I have a thing with dishes that consist of soggy bread.  I’m appreciating more textures as I mature but I just never liked biscuits and gravy…until I tasted Derek’s mom’s version.  Now I’ll eat them elsewhere but hers are still my favorite (and no, I’m not just kissing up to my mother-in-law).  She (and I) usually make them with Pillsbury Grands biscuits because a) it’s easier and b) most of us actually prefer them.  Occasionally, though, I will have all of the ingredients EXCEPT the refrigerated biscuits on hand so needed a good biscuit recipe to fall back on.  These really are almost as easy as the tube biscuits and are pretty good as far as homemade biscuits go.

Ingredients

For Biscuits:

  • 2 cups flour, sifted
  • 3 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 3 -4 tablespoons shortening
  • 2/3-3/4 cup milk

For Gravy:

  • 1 lb. tube breakfast sausage, I generally use Farmland because it’s good and cheap (dependent upon who I’m cooking for, I often use HOT breakfast sausage)
  • 1/2 to 1 can chicken broth
  • 1-2 cups milk
  • 1/2 cup or more flour
  • salt and freshly grated pepper, to taste

In a deep skillet or small pot, cook sausage over low heat and crumble well, retaining juices.  While sausage is browning, prepare biscuits.

Sift flour with baking powder and salt.  Cut in shortening till mixture resembles coarse crumbs.  Add milk all at once and mix till mixture follows fork around bowl.  Turn out on lightly floured board.  Knead gently for about 1/2 minute.  Roll or pat 1/2 inch thick.  Flour rim of glass or biscuit cutter and cut out biscuits.  Put on (ungreased) cookie sheet and bake at 450° for 12 to 15 minutes.

While biscuits are baking, sprinkle the browned sausage with flour until juices are absorbed.  Add chicken broth and milk.  Bring to a low boil and heat until desired amount and consistency is reached.  Serve over warm biscuits.

Gravy recipe by my mom-in-law, Cathy Knorr

Biscuit recipe by food.com

Photos by me, My Little Food Spot

Cajun Omelet

6 Apr

Have I ever mentioned that I love eggs?  They are my go-to when I’m short on time or have forgotten to thaw out any other meat.  Unless I’ve just made gumbo (and therefore have some andouille sausage on hand), this recipe requires a little grocery planning, but, with my food processor doing all the chopping, it’s darn quick to prepare and very filling.

Ingredients

  • 3 teaspoons  butter, divided
  • 3/4 cups sliced andouille sausage
  • 1 small plum tomato, seeded and chopped
  • 1/4 medium onion, chopped
  • 1/4 medium-size red bell pepper, chopped
  • 1 celery rib, chopped
  • 1 clove minced garlic
  • 1/2 teaspoon Creole seasoning, divided
  • 6 large eggs
  • 1/2 tablespoon chopped fresh parsley
  • Vegetable cooking spray
  • 3/4 cups (3 oz.) shredded Monterey Jack cheese
  • Hot sauce

Melt 1 tsp. butter in a 10-inch nonstick heavy skillet over medium-high heat; add sausage, and cook, stirring occasionally, 6 to 7 minutes or until sausage is well browned. Add tomatoes, next 4 ingredients, and 1/4 tsp. Creole seasoning. Cook 5 to 7 minutes or until vegetables are tender and most of liquid has evaporated. Remove from skillet.

Whisk together eggs, parsley, and remaining 1/4 tsp. Creole seasoning.

Melt 1 tsp. butter in skillet coated with cooking spray over medium heat, rotating pan to evenly coat bottom. Pour one-half of egg mixture into skillet. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Cook until almost set (about 1 minute). Cover skillet, and cook 1 minute.

Sprinkle 1 side of omelet with one-half each sausage mixture and cheese. Fold omelet in half over filling. Slide omelet onto a serving plate; cover with aluminum foil to keep warm. Repeat procedure with remaining butter, egg mixture, sausage mixture, and cheese. Serve with hot sauce.

Makes two omelets.

Recipe from SouthernLiving

Photo by mylittlefoodspot

Cheesy Hashbrown Sausage Breakfast Casserole

6 Apr

This dish is a staple for the Knorr-Buoy campouts at the Calamus.  It is a great, hearty dish for feeding the multitudes and, prepared in a disposable, aluminum casserole dish, clean up is a cinch.

cheesy hashbrown sausage breakfast casserole a

Ingredients

  • 2 lb. package frozen au gratin potatoes
  • 2 lb. breakfast sausage
  • 1/2 onion, diced
  • 1/2 bell pepper, diced
  • 1 jar alfredo sauce
  • 10 eggs, beaten
  • 2 cups shredded cheddar cheese

Cook sausage, onion and bell pepper in a medium skillet; drain excess fat.  Combine potatoes, sausage mixture, alfredo sauce and about 1/3 of the shredded cheese in a large bowl then transfer to a 9×13 pan.  Layer eggs evenly atop potato mixture and top with remaining shredded cheese.  Bake for 40-50 minutes at 350, or until eggs are set.

cheesy hashbrown sausage breakfast casserole b

Recipe from Daunitta Buoy

Pictures by me, My Little Food Spot

Chicken and Sausage Gumbo

26 Nov

Gumbo-001This is the first meal that Derek and I prepared together.  Neither of us had ever eaten gumbo and this recipe became an instant favorite.  We love the soft texture of the okra and the chewiness of the rice, countered by the crunch of the peppers and celery.  The andouille sausage  provides a nice level of saltiness and smoky heat.  Derek and I have made this many times and quite often find ourselves saying, gumbo sounds good, when we’re at a loss for menu ideas.

Ingredients

  • 1/3 cup all-purpose flour
  • 1 medium chopped onion
  • 1 stalk chopped celery
  • 1/2 cup chopped green sweet pepper
  • 1/4 tsp ground red cayenne pepper
  • 1/4 cup cooking oil
  • 4 cloves garlic, minced
  • 1/4 tsp black pepper
  • 14 1/2 oz. chicken broth, heated
  • 1 1/4 cups water, heated
  • 1 1/2 cups chopped cooked chicken
  • 8 oz. andouille sausage, halved lengthwise and cut into 1/2 inch slices
  • 10 oz. frozen cut okra
  • 2 bay leaves
  • 3 cups hot cooked rice
  • filé powder (optional)

For roux, in a large heavy saucepan or pot combine flour and oil till smooth.  Cook over medium-high heat for 5 minutes, stirring constantly.  Reduce heat to medium.  Cook and stir for 10 to 15 minutes more or till the roux is dark reddish brown (like the color of a penny).

Stir in onion, celery, sweet pepper, garlic, black pepper and ground red pepper. Cook over medium heat for 3 to 5 minutes or till vegetables are just crisp-tender, stirring often.

Gradually stir in hot chicken broth, hot water, chicken, sausage, okra and bay leaves.  Bring to boiling; reduce heat.  Cover and simmer about 15 minutes or till okra is tender.  Discard bay leaves. Serve in bowls with rice. If desired, stir 1/4 to 1/2 tsp filé powder into each serving.  Makes about 7 cups.

Recipe courtesy of Better Homes & Gardens

Photo by me, mylittlefoodspot

1-2-3 Jambalaya

5 Feb

Ingredients

  • 1  large onion, diced
  • 1  large green bell pepper, diced
  • 1  pound  smoked sausage, cut into 1/4-inch slices
  • 1  tablespoon  olive oil
  • 4  cups  chopped cooked chicken
  • 3  cups  uncooked long-grain rice
  • 2  (10 1/2-ounce) cans French onion soup, undiluted
  • 1  (14 1/2-ounce) can chicken broth
  • 1  (14 1/2-ounce) can beef broth
  • 2  to 3 teaspoons Creole or Cajun seasoning
  • 2  to 3 teaspoons hot sauce
  • Garnish: fresh cilantro sprigs

Preparation

Sauté first 3 ingredients in hot oil in a Dutch oven 4 to 5 minutes or until sausage is browned. Stir in chicken and next 6 ingredients.

Bake, covered, at 350° for 40 minutes, stirring after 30 minutes. Garnish, if desired.