Best 6 Creamed Sausage For Biscuits Recipes

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Craving a hearty and delectable breakfast or brunch dish? Look no further than creamed sausage for biscuits! This classic comfort food combines savory sausage, creamy sauce, and fluffy biscuits for a delightful culinary experience. Whether you prefer a rich and velvety sauce or a chunky and rustic texture, there are countless variations to satisfy every palate. Embark on a culinary journey as we explore the diverse world of creamed sausage recipes, uncovering secrets to creating the perfect dish that will leave your taste buds tantalized and your loved ones asking for more.

Let's cook with our recipes!

BISCUITS WITH CREAM GRAVY, SAUSAGE AND SCRAMBLED EGGS



Biscuits With Cream Gravy, Sausage and Scrambled Eggs image

Provided by Bobby Flay

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 24

8 Black Pepper Buttermilk Biscuits (see below)
8 Sausage Patties (see below)
Cream Gravy (see below)
Chopped fresh parsley leaves, for garnish
Scrambled eggs, for serving
1 pound ground pork
2 cloves garlic, smashed and chopped into a paste
1 teaspoon onion powder
2 tablespoons finely chopped fresh sage
1 tablespoon finely chopped fresh thyme
2 tablespoons canola oil
Kosher salt and freshly ground pepper
2 cups whole milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Kosher salt and freshly ground pepper
4 cups all-purpose flour, plus more for shaping
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces, plus 4 tablespoons ( 1/2 stick), melted
1 1/2 cups buttermilk, chilled
1/2 cup heavy cream
Freshly ground pepper

Steps:

  • Slice each biscuit in half and put a sausage patty on the bottom half of each. Top with cream gravy and parsley. Serve 2 biscuits per person with eggs on the side.
  • Combine the pork, garlic, onion powder, sage, thyme and oil in a large bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 8 hours to allow the flavors to meld.
  • Form the mixture into 8 patties, each 1/2 inch thick. Heat a nonstick pan over medium-high heat. Cook the patties until golden brown and just cooked through, about 5 minutes per side.
  • Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute without browning. Slowly whisk in the warm milk. Raise the heat to high and continue whisking until the sauce begins to thicken and the raw taste of the flour has been cooked out, about 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Serve warm.
  • Put the milk in a small saucepan and bring to a simmer over medium heat.
  • Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper.
  • Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and mix gently until the mixture just begins to come together.
  • Scrape the dough onto a lightly floured counter. Pat into a 10-by-12-inch rectangle, about 3/4 inch thick. Use a 2-inch round cutter to cut out biscuits. Press together the scraps and repeat.
  • Place the biscuits 2 inches apart on the baking sheet; brush the tops with the cream and sprinkle with pepper (use 2 teaspoons total). Bake until light golden brown, 12 to 15 minutes. Brush the biscuits with the melted butter and transfer them to a wire rack to cool at least slightly.

PRETTY DAMN AMAZING BISCUITS WITH SAUSAGE GRAVY RECIPE - (4.2/5)



Pretty Damn Amazing Biscuits with Sausage Gravy Recipe - (4.2/5) image

Provided by rrxing

Number Of Ingredients 7

1 package refrigerated biscuits (I prefer frozen Southern Style Pillsbury Grands! biscuits)
1 pound ground maple-flavored sausage
2 tablespoons butter
1 8-ounce block cream cheese, cubed
1/2 to 1 cup milk
Salt to taste
At least 1 tablespoon black pepper

Steps:

  • Prepare biscuits according to package directions. Meanwhile, brown sausage in 2 tablespoons butter over medium-high heat. When sausage is cooked through, reduce heat to medium and add cream cheese, stirring to melt and combine. Add milk to desired thickness (I like a thick gravy, so I usually only use about 1/2 cup). Add salt and pepper and heat until bubbly. Serve over open-faced buttered biscuits.

CREAMY BISCUITS AND GRAVY



Creamy Biscuits and Gravy image

This is a perfectly rich, great-tasting breakfast option for that occasional Sunday morning when you don't care about calories!

Provided by user

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 50m

Yield 10

Number Of Ingredients 14

2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon white sugar
½ teaspoon salt
½ cup shortening
1 egg, beaten
⅔ cup milk
1 tablespoon butter, melted
1 (16 ounce) package bulk pork breakfast sausage (such as Jimmy Dean®)
¼ cup butter
¼ cup all-purpose flour
1 (12 fluid ounce) can evaporated milk
1 ½ cups water
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Whisk 2 cups flour, baking powder, sugar, and salt together in a bowl; cut shortening into flour mixture with a pastry cutter until mixture is crumbly. Mix in egg and milk until incorporated. Turn dough out onto a well-floured work surface and knead for 1 minute.
  • Roll dough out to a thickness of 3/4 to 1-inch thick, cut with a biscuit cutter, and place biscuits onto prepared baking sheet. Brush tops of biscuits with melted butter.
  • Bake in the preheated oven until biscuits are golden brown, 8 to 10 minutes.
  • Cook and stir sausage in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain excess grease. Stir 1/4 cup butter into sausage until butter has melted and mix in 1/4 cup flour until thoroughly combined. Pour evaporated milk and water into sausage mixture, bring gravy to a simmer, and reduce heat to low; simmer gravy until thickened, about 5 minutes. Season gravy with salt and black pepper to taste.
  • Serve biscuits with sausage gravy.

Nutrition Facts : Calories 431.1 calories, Carbohydrate 28.1 g, Cholesterol 72.1 mg, Fat 29.7 g, Fiber 0.8 g, Protein 12.9 g, SaturatedFat 11.7 g, Sodium 812.6 mg, Sugar 5.9 g

BEST SAUSAGE GRAVY AND BISCUITS



Best Sausage Gravy and Biscuits image

For the best sausage gravy with biscuits, try this recipe at home and you won't even have to wait to order them at a restaurant. Creamy, meaty, and savory... each bite is nice and salty with a slight kick of spice from the hot sauce.

Provided by NicoleMcmom

Time 30m

Yield 6

Number Of Ingredients 8

1 pound bulk country sausage
2 tablespoons butter
¼ cup all-purpose flour
2 ½ cups milk, or more as needed
2 teaspoons hot sauce
½ teaspoon ground black pepper
¼ teaspoon salt
6 hot biscuits, split

Steps:

  • Heat sausage in a large skillet over medium-high heat. Cook, crumbling with a spoon and stirring often, until browned and cooked through, 5 to 7 minutes.
  • Add butter to skillet and melt. Sprinkle flour evenly over skillet and stir for 1 minute. Whisk in 2 1/2 cups milk and scrape up any bits off the bottom of the skillet. Bring mixture to a simmer.
  • Reduce heat to low and cook, stirring often, until thickened, about 10 minutes. If mixture becomes too thick, thin slightly by adding more milk or water. Season with hot sauce, pepper, and salt; cook for 1 more minute.
  • Serve immediately over hot biscuits.

Nutrition Facts : Calories 483 calories, Carbohydrate 34.1 g, Cholesterol 62.1 mg, Fat 30.6 g, Fiber 0.9 g, Protein 17.4 g, SaturatedFat 10.6 g, Sodium 1418.6 mg, Sugar 6.6 g

CREAMED SAUSAGE FOR BISCUITS



Creamed Sausage for Biscuits image

This sausage mixture takes very little time to put together, and when poured over freshly baked biscuits, the results are out of this world! It's a great dish for breakfast or brunch. (See my recipe for Southern Bisquits.)

Provided by Stella Mae

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs bulk pork sausage (I like Jimmy Dean's regular)
2 medium onions, diced
3 tablespoons butter
3 -6 tablespoons all-purpose flour
1 -2 cup milk
salt and pepper

Steps:

  • Sausage Mixture: Break sausage into bits in a large frying pan.
  • Add diced onions.
  • Fry onions and sausage together until both are browned.
  • Drain mixture onto paper towels and set aside.
  • White Sauce: To make a white sauce, an easy method is to use a medium or large saucepan, and it requires constant attendance, but it only takes a few minutes to make a delicious sauce.
  • Melt the butter over a low flame.
  • Add the flour and stir continuously.
  • (You do not want the flour to brown; rather, stir the flour and butter and watch carefully as this slow cooking method takes the starch flavor away and makes for a better sauce.) Just as the flour mixture is beginning to color and looks like it might get brown, slowly add some milk and keep stirring.
  • As the mixture thickens, add more milk and keep stirring, careful that the sauce doesn't burn.
  • Soon, the sauce will be at the right consistency depending upon how much milk you use-- you'll want a thick sauce, not thin.
  • Add the sausage and onion mixture to the sauce, and mix well.
  • Salt and pepper to taste.
  • Pour the creamed sausage over freshly baked bisquits.
  • (Cooking time is included in preparation time.).

SAUSAGE BREAKFAST GRAVY (FOR BISCUITS)



Sausage Breakfast Gravy (For Biscuits) image

I've found that adding a little cream to the sausage gravy makes all the difference in the world! Easy (and delicious) biscuit recipe = Recipe #263699

Provided by Galley Wench

Categories     Breakfast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb pork sausage (Jimmy Dean works great)
2 tablespoons butter
1/4 teaspoon sage, ground (optional)
6 tablespoons flour
4 cups milk
1/2 cup cream (adjust to need)
1/2 teaspoon Worcestershire sauce
salt and black pepper

Steps:

  • Saute sausage in a large saucepan over medium heat until done.
  • Drain off excess grease.
  • Stir in the butter until its melted; stir in sage.
  • Slowly sprinkle flour over the sausage, stirring continuously until the flour has coated the sausage.
  • Gradually stir in the milk, and worchestershire.
  • Bring the gravy to a boil and cook and stir for 2 minutes until thickened.
  • Stir in cream as desired.
  • Serve immediately.

Tips:

  • Use high-quality, fresh breakfast sausage for the best flavor.
  • If you don't have heavy cream, you can use milk or half-and-half instead. However, the sauce will be thinner.
  • Season the sauce to taste with salt, pepper, and garlic powder. You can also add other spices, such as paprika or cayenne pepper, if desired.
  • Serve the creamed sausage immediately over biscuits, waffles, or toast. It can also be used as a filling for omelets or breakfast burritos.
  • Creamed sausage can be made ahead of time and reheated when ready to serve. To reheat, simply place the sausage in a saucepan over low heat and cook until warmed through.

Conclusion:

Creamed sausage is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be tailored to your own taste preferences. Whether you serve it over biscuits, waffles, toast, or omelets, creamed sausage is sure to be a hit with your family and friends.

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