Thursday, May 13, 2010

Savory Sausage Gravy Share Tags: entree This recipe makes a perfect Country Gravy ~ every time! Simply by omitting the sausage and exchanging the stock and fat flavors you can make a superb chicken, beef, ham or bacon gravy. This is a one gravy for all recipe! Prep time: 5 minutes | Cook time: 20 minutes | Total time: 25 minutes | Servings: 4 1 pound(s) of bulk sausage
1/4 cup(s) of sausage drippings or oil
1/4 cup(s) of all-purpose flour
1 cup(s) of hot chicken bouillon or stock
4 ounce(s) of Philadelphia Cream Cheese – room temp.
1/2 tsp. of Poultry seasoning
1/2 tsp. of Garlic powder
1/2 tsp. of Onion powder
1/4 tsp. of Celery seed
1 pinch of black pepper
4 prepared biscuits
Cut sausage into ½” thick slices and flatten as thin as possible. Fry over medium heat until cooked through. Remove pan from heat. Transfer patties to a platter, keeping warm.
Measure out ¼ cup drippings, return to pan, stir in flour. You may substitute any type of fat (bacon, ham, butter, oil). If mixture is too pasty add a little more drippings or oil. Return pan to medium-low burner, allowing mixture to bubble slightly for one minute. Remove from heat, cooling for a minute or two. The Top Secret-Secret to making perfect gravy anytime is to stir the hot liquid into a fat/flour mixture that is not too hot, then place it on the heat to thicken. This process eliminates the possibility of lumps.
While still off the heat, stir in hot chicken bouillon. You may substitute chicken stock for any type of hot broth or stock. Return to heat and stir until desired consistency. Additional hot bouillon or water may be added if thinning is needed.
With heat on low, stir in Philadelphia Cream Cheese and spices.
Reserve 4 sausage patties for placing on biscuits and crumble remaining patties into gravy. (All patties may be crumbled in if you prefer.)
To serve, break a biscuit in half, place a sausage patty on top of the biscuit, then spoon gravy over top of the patty.