Beef Sausage Gravy
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Step 1Prepare Basic Country Beef Breakfast Sausage. Remove from skillet; keep warm.
Basic Country Beef Breakfast Sausage: Combine 1 pound Ground Beef (93% lean or leaner), 2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, 1/4 to 1/2 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium high heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.
Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Step 2Heat oil in same skillet over medium heat. Stir in flour; cook and stir 4 minutes. Stir in milk; bring to a boil, whisking constantly. Reduce heat; simmer 2 to 3 minutes or until sauce thickens slightly, stirring occasionally. Stir in sausage, salt and pepper. Cook 1 to 2 minutes or until beef is heated through, stirring occasionally.
Step 3Serve over biscuits, muffins or asparagus, as desired.
Nutrition information per serving using 93% lean ground beef, without biscuits: 331 Calories; 135 Calories from fat; 15g Total Fat (4.3 g Saturated Fat; 0.2 g Trans Fat; 1.1 g Polyunsaturated Fat; 8.3 g Monounsaturated Fat;) 88 mg Cholesterol; 732 mg Sodium; 16.4 g Total Carbohydrate; 0.5 g Dietary Fiber; 9.2 g Total Sugars; 33 g Protein; 0 g Added Sugars; 242.3 mg Calcium; 3.4 mg Iron; 686 mg Potassium; 2.2 mcg Vitamin D; 0.6 mg Riboflavin; 6.8 mg NE Niacin; 0.5 mg Vitamin B6; 3.7 mcg Vitamin B12; 420 mg Phosphorus; 7.3 mg Zinc; 29.6 mcg Selenium; 124.3 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Calcium, Iron, Potassium, and Vitamin D.
Filed Under:Breakfast & Brunch