Beef Sausage Gravy
Serve a classic for brunch. Start with a batch of Country Beef Breakfast Sausage, then mix up a rich gravy and serve over warm biscuits, English muffins, or even asparagus.
Cook Time: 35 Minutes
Servings: 4
Ingredients: 7
Ingredients
Serving Suggestions:
Preparation
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Step 1
Prepare 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.
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Step 2
Heat 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.
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Step 3
Serve over biscuits, muffins or asparagus, as desired.
Nutrition Information
331 Calories
4.3g SAT FAT
33g PROTEIN
3.4 mg IRON
7.3 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
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.
363 Calories
6g SAT FAT
28g PROTEIN
2.7 mg IRON
5.7 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving using 80% lean ground beef, without biscuits, 1 cup: 363 Calories; 181.8 Calories from fat; 20.2g Total Fat (6 g Saturated Fat; 0.6 g Trans Fat; 1.1 g Polyunsaturated Fat; 10.8 g Monounsaturated Fat;) 71 mg Cholesterol; 729 mg Sodium; 16 g Total Carbohydrate; 0.5 g Dietary Fiber; 9.2 g Total Sugars; 28 g Protein; 0 g Added Sugars; 252.6 mg Calcium; 2.7 mg Iron; 603 mg Potassium; 2.2 mcg Vitamin D; 0.5 mg Riboflavin; 8.2 mg NE Niacin; 0.4 mg Vitamin B6; 3.1 mcg Vitamin B12; 371 mg Phosphorus; 5.7 mg Zinc; 25.1 mcg Selenium; 94.8 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Calcium, Iron, Potassium, Vitamin D, and Choline.
The Essential Ingredients
- Ground Beef: Also called ‘hamburger,’ it’s made by grinding beef cuts and beef trim. It works well in dishes that require crumbles, and typically any leanness of Ground Beef works well in dishes – just be sure to drain any remaining fat after cooking.
- Milk: One of the most common dairy items on grocery shelves, milk has many use cases. Available in whole, skim, and 2%, it can be a beverage or used in cooking. It adds richness, creamy texture, and moisture to recipes.
- All-Purpose Flour: It’s exactly as it sounds… a finely-milled flour that’s great to use in any recipe. Good for sweet or savory, baking and cooking.
- Olive Oil: A golden, flavorful natural oil made by pressing olives. It has a rich yet neutral flavor and is commonly used for cooking, sauteing, and drizzling over salads or vegetables. It has a relatively high smoke point and is good for cooking while using high heat.
- Black Pepper: A bold, aromatic spice made from dried peppercorns. Add black pepper to enhance nearly any dish, without overpowering it for a warm, zesty kick of flavor.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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What's a common mistake when cooking ground beef?
Overcrowding the pan is most common. The temperature of the pan drops and prevents the maillard reaction, which helps with flavor, texture and prevents soggy ground beef.
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Can I make the sausage in batches and freeze?
Yes, you can prepare in batches and freeze in one pound bags, to pull out whenever you need it.
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What is ground beef sausage?
As the name implies, it’s ground beef mixed with seasonings, fat and binders that’s formed into patties or stuffed into casings. It’s a great alternative for other protein sausages.
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What is the best way to serve beef sausage gravy?
The gravy is great alone, but is commonly served on numerous breakfast items like biscuits, English muffins or toast.
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