CHORIZO GRAVY RECIPE RECIPES

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BEST SAUSAGE GRAVY RECIPE: HOW TO MAKE IT - TASTE OF HOME



Best Sausage Gravy Recipe: How to Make It - Taste of Home image

This gravy is a specialty among the country folds in our area. It’s the best sausage gravy recipe, especially when served over fresh hot, biscuits. It makes a real “stick to the ribs” dish that we always enjoy and carries a traditional flavor that can showcase locally produced sausage. —Mrs. J. N. Stine, Roanoke, Virginia

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 cups.

Number Of Ingredients 10

1 pound sage-flavored bulk pork sausage
2 tablespoons finely chopped onion
6 tablespoons all-purpose flour
3 to 4 cups whole milk
1/2 teaspoon poultry seasoning
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Dash Worcestershire sauce
Dash hot pepper sauce
Biscuits

Steps:

  • In a large saucepan over medium heat, cook sausage and onion until no longer pink, breaking into crumbles, 5-7 minutes. Drain, discarding all but 2 tablespoons of drippings. Stir in flour. Gradually stir in milk. Add seasonings. Bring to a boil; cook and stir until thickened 2-3 minutes. Serve over biscuits.

Nutrition Facts : Calories 289 calories, FatContent 20g fat (7g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 612mg sodium, CarbohydrateContent 13g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 13g protein.

CREAMY GNOCCHI WITH CHORIZO AND PEPPERS RECIPE - FOOD NE…



Creamy Gnocchi with Chorizo and Peppers Recipe - Food Ne… image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 35 minutes

Cook Time 35 minutes

Yield 4 to 6 servings

Number Of Ingredients 16

1 tablespoon vegetable oil
6 ounces Spanish chorizo, sliced into half moons 
6 scallions, white and green parts, sliced
2 cloves garlic, chopped 
1 small orange bell pepper, cored and sliced
1 small red bell pepper, cored and sliced
1 small yellow bell pepper, cored and sliced
2 tablespoons tomato paste 
1 teaspoon Cajun seasoning 
Pinch kosher salt and pinch freshly ground black pepper
1 cup chicken broth 
1 cup heavy cream 
2 teaspoons Worcestershire sauce 
One 1-pound container refrigerated potato gnocchi 
1/2 cup grated Parmesan 
Basil leaves, for garnish 

Steps:

  • Heat the vegetable oil in a large skillet over medium-high heat. Add the chorizo, scallions, garlic and orange, red and yellow peppers and cook, stirring occasionally, until the chorizo is browned and has turned the oil red, 6 to 8 minutes.
  • Add the tomato paste, Cajun seasoning, salt and pepper, then stir and cook for 1 minute more. Stir in the chicken broth, heavy cream and Worcestershire sauce. Next, add the gnocchi and bring to a simmer. Simmer the mixture until the gnocchi has softened and cooked, 3 to 5 minutes. Stir in the Parmesan and sprinkle with basil leaves to serve.

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