Best 2 Cheesy Sausage Gravy Recipes

**Cheesy Sausage Gravy: A Southern Comfort Food Delight**

Indulge in the irresistible flavors of Cheesy Sausage Gravy, a classic Southern comfort food dish. This rich and savory gravy, made with succulent sausage, creamy milk, and a generous helping of cheese, is a versatile culinary creation that can elevate any meal. Whether you're looking for a comforting breakfast treat, a hearty dinner option, or a flavorful addition to your favorite dishes, Cheesy Sausage Gravy is guaranteed to satisfy your taste buds. This article presents a collection of delectable Cheesy Sausage Gravy recipes that cater to diverse preferences and dietary needs. From the traditional sausage gravy to lighter variations featuring turkey sausage or plant-based alternatives, these recipes offer a range of options to suit every palate. Prepare to embark on a culinary journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHEESY SAUSAGE GRAVY

Cheesy Sausage Gravy image

I appreciate the make-ahead convenience of this breakfast dish shared by a friend many years ago. I've served this to overnight guests, and they never fail to ask for the recipe. -P.J. Prusia, Raymore, Missouri

Provided by Taste of Home

Time 15m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 pound bulk pork sausage
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon pepper
2-1/2 cups whole milk
2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
6 hard-boiled large eggs, chopped
1 jar (4-1/2 ounces) sliced mushrooms, drained
Warm biscuits

Steps:

In a large skillet, cook sausage over medium heat until no longer pink; drain and remove sausage. In the same skillet, melt butter. Stir in flour and pepper until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly., Stir in soup until blended. Stir in eggs, mushrooms and sausage. Transfer to a 3-qt. slow cooker. Cover and cook on low for 7-8 hours. Stir; serve over biscuits.

Nutrition Facts : Calories 318 calories, Fat 25g fat (11g saturated fat), Cholesterol 210mg cholesterol, Sodium 761mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 13g protein.

CHEESY HASH BROWNS WITH COUNTRY SAUSAGE GRAVY

Cheesy Hash Browns with Country Sausage Gravy image

I worked on this one a bit and played about with the ingredients, and cooking method. The country sausage gravy is pretty traditional. I got it from my ex mother-in-law, man can that lady cook. The hash browns are a bit different because we're going to make then in a waffle iron. So, you ready... Let's get into the...

Provided by Andy Anderson !

Categories Waffles

Time 35m

Number Of Ingredients 17

Ingredients

THE HASH BROWNS
2 medium russet potatoes, peeled, about 1 pound
1/4 medium yellow onion, about 2 ounces
1/4 c freshly shredded sharp cheddar cheese, about 1 ounce
1 large egg
1/4 c sour cream
1 Tbsp grapeseed oil
salt, kosher variety, to taste
black pepper, freshly ground, to taste
1 pinch cayenne, or to taste
1 pinch paprika, or to taste
THE COUNTRY SAUSAGE GRAVY
1 c milk, whole fat, at room temperature
1/2 lb good country sausage
2 Tbsp flour, all-purpose variety
salt, kosher variety, to taste
black pepper, freshly ground, to taste

Steps:

1. THE HASH BROWNS
2. Chef's Note: The amount of potatoes used in this recipe will depend on the size, and type of your waffle iron.
3. Gather your ingredients.
4. Using the large holes on a box grater shred the potatoes, and the onion.
5. Lay them on paper towels, and press to remove as much moisture as possible.
6. Add the onions, and the potatoes to a bowl, and then combine with the seasoning, ingredients: salt, pepper, cayenne, and paprika.
7. Place the ingredient in the middle of a tea towel.
8. Squeeze the towel to remove most of the remaining liquid.
9. Chef's Note: The removal of the excess liquid is essential to producing a nice crispy hash brown.
10. Return to the bowl, and carefully mix in the egg, cheddar cheese, and sour cream.
11. Brush the grapeseed oil on the top and bottom portions of the waffle iron.
12. Preheat the waffle iron.
13. Chef's Note: If the waffle iron you are using has a heat setting, place it at 100 percent. This should give you a crispy outside and a soft inside.
14. Add a generous portion of hash browns to the waffle iron.
15. Close the lid and allow them to cook until crispy, about 12 to 15 minutes.
16. Chef's Tip: All waffle irons are different, so the timing for yours might be longer, or shorter. Take a peek now and then.
17. They should look something like this. Crisp on the outside, soft and warm on the inside.
18. THE COUNTRY SAUSAGE GRAVY
19. While the hash browns are cooking, gather your ingredients.
20. Add the sausage to a skillet over medium heat.
21. Cook, breaking up the sausage with a wooden spoon, until no longer pink, about 5 to 7 minutes.
22. Whisk the flour and milk together.
23. Add to the cooking sausage.
24. Continue to stir the mixture as it begins to thicken, and then reduce heat to low.
25. At this time begin seasoning the gravy with the salt and pepper... especially the pepper. When I can feel the kick of the pepper in the back of my throat, then I know it's ready.
26. Chef's Note: You can add a lot of seasoning ingredients to a good sausage gravy; however, traditional country gravy is mostly milk, flour, sausage, salt, and pepper.
27. Chef's Tip: Have a bit of extra milk, and flour on hand. Just in case you need to thicken, or thin down the gravy.
28. PLATE/PRESENT
29. Place the hash brown on a nice sized plate.
30. Ladle a generous portion of gravy on top.
31. Finish with sunny-side-up egg. Enjoy.
32. Keep the faith, and keep cooking.

Tips:

For a creamy gravy, use a combination of whole milk and heavy cream. If you prefer a thinner gravy, use more milk and less cream, or even just all milk.
For a richer flavor, use a good quality sausage. Look for one that is made with pork or beef, and that has a nice smoky flavor.
If you don't have any all-purpose flour, you can use cornstarch instead. Just use 2 tablespoons of cornstarch for every 1 tablespoon of flour.
To make a gluten-free gravy, use gluten-free all-purpose flour or gluten-free cornstarch.
If you don't have any fresh parsley, you can use dried parsley instead. Just use 1 teaspoon of dried parsley for every tablespoon of fresh parsley.
Serve the gravy over biscuits, mashed potatoes, or even waffles for a delicious and hearty meal.

Conclusion:

Cheesy sausage gravy is a quick and easy meal that is perfect for a busy weeknight. It is also a great way to use up leftover sausage. The gravy is creamy, cheesy, and flavorful, and it is sure to be a hit with the whole family. So next time you are looking for a quick and easy meal, give this cheesy sausage gravy a try.

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