Herbed Biscuits & Creamy Sausage Gravy | How to be Awesome on $20 a Day

Herbed Biscuits & Creamy Sausage Gravy

Herbed Biscuits & Creamy Sausage Gravy | How to be Awesome on $20 a Day

I went back to work this week, and thankfully it was only for two days because any longer might have killed me. Two and a bit weeks of being totally chill was absolute bliss, so any level of responsibility after that is a bit of a shock to the system. It reminded me how grateful I am to work indoors in a clean, heated office, even if not everyone I work with smells extremely awesome. That’s what they make air freshener for, right?

Eating at work is definitely not as fun, though I do consume a lot fewer calories when I’m at the office. To be honest, I’ve spent the past few days randomly stuffing popcorn and peanut M&Ms in my face that were left over from last time we went to the movies. Maybe I should make 2018 the year I eat well at work. Does anybody know how to do that? Send tips.

Herbed Biscuits & Creamy Sausage Gravy | How to be Awesome on $20 a Day

We’re still doing it up right at the weekends, though. I made you some Herbed Biscuits & Creamy Sausage Gravy. Don’t panic, British friends. Please trust me when I tell you that this recipe is completely awesome. 

The biscuits are so tender and flavorful with the perfect thin crispy crust on the outside. They’re flecked with green onion and fresh parsley for added flavor, and they smell completely perfect coming out of the oven. I don’t even bother to use a biscuit cutter. I just pat out the dough and divide it into four with a pizza cutter. 

The gravy is not strictly traditional, but pork is so lean these days, making a roux ensures that you have plenty of gravy to go around. We actually had a little leftover that still tastes awesome on some buttered toast. My favorite sausage for gravy in the US has got to be Jimmy Dean Hot, but in the UK the sausage is, shall we say, a bit more subtly flavored. Cumberland sausage is the way to go, and just make sure you check your gravy for seasoning. You may need to add a bit more salt, pepper, and cayenne. 

Herbed Biscuits & Creamy Sausage Gravy | How to be Awesome on $20 a Day

I’m falling more and more in love with food as time goes on. Let’s spend all our time in the kitchen and make everything. Starting with Herbed Biscuits & Creamy Gravy. It’s gonna be so awesome.

Herbed Biscuits & Creamy Sausage Gravy
Serves 4
Herbed Biscuits & Creamy Sausage Gravy is an awesome version of an American classic that deserves some love on all sides of the pond.
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
For the biscuits
  1. 1 cup all-purpose flour
  2. 1/8 teaspoon baking soda
  3. 1/2 teaspoon baking powder
  4. 1/2 teaspoon coarse salt
  5. 3 tablespoons unsalted butter, cold
  6. 1/2 cup buttermilk
  7. 1 green onion, green top only
  8. 2 tablespoons chopped fresh parsley
For the gravy
  1. 1 green onion, white part leftover from the biscuits
  2. 1 pound pork sausage
  3. 4 tablespoons unsalted butter
  4. 4 tablespoons flour
  5. 1 cup single cream
  6. 1 cup milk
  7. Cayenne, salt, and pepper to taste
For the biscuits
  1. Preheat your oven to 450F.
  2. In a mixing bowl, combine flour, baking soda, baking powder, and salt. Cut in your butter in your favorite way. I find it easiest just to use my fingers to squish the butter and flour together until I have a coarse mixture.
  3. Add in the buttermilk and use your scissors to cut in the green onion and parsley. Mix it all until it just starts to come together. Overmixing will make your biscuits tougher. I had to add another small drizzle of buttermilk to make it work.
  4. Turn your biscuits dough out onto a lightly floured surface and fold it together just a few times until it comes together and then pat it out until it's about an inch thick. Use your pizza roller to cut your dough into four sections then transfer your biscuits to a parchment lined baking sheet.
  5. Bake for 10-12 minutes or until very lightly golden. Set your biscuits aside until they're ready for gravy action.
For the gravy
  1. Scissor the white part of your green onion into a large skillet and add your sausage. If you have links, remove the casing, obviously. Cook these together over medium high heat, crumbling the sausage as it cooks. Once your sausage is cooked through, remove the sausage and onion to a plate or bowl using tongs or a slotted spoon.
  2. Add your butter to your skillet and melt it. Once it stops foaming, sprinkle in the flour and whisk it together with the butter. Depending on how much grease your sausage left behind, you may need to another sprinkle of flour. You want the mixture to be pasty. Cook this mixture until it starts to smell nutty.
  3. Slowly whisk in your cream and milk in small installments whisking out any lumps before you add more. Eventually you'll have a creamy, dreamy mixture.
  4. Add your seasonings and fold your sausage and onions back into your gravy. Taste for seasoning and adjust as needed.
  5. Split open your biscuits, scoop on a bunch of gravy, and go to town.
Adapted from Bev Cooks
Adapted from Bev Cooks
http://awesomeon20.com/
Cran-Orange-Apple Juice | How to be Awesome on $20 a Day
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Breakfast Nachos | How to be Awesome on $20 a Day

Breakfast Nachos

Breakfast Nachos | How to be Awesome on $20 a Day

Good morning, sunshine! I love you dearly. Let’s eat breakfast.

Breakfast nachos are the perfect platform for some Sunday brunch realness. Mix up a pitcher of outrageously spicy Bloody Marys. Have it all.

Breakfast Nachos | How to be Awesome on $20 a Day

We’re gonna thinly slice some potatoes, season the, and roast them in a hot oven. We’re going to top it with tasty sausage, and some smooth and spicy cheese sauce. From there, you can throw on all your favorite nacho toppings. I like to keep it simple with sour cream and some chopped green onions. But I know and you know that we’re really just here for that runny egg. Make one for each person who’s getting in on this action.

Breakfast Nachos | How to be Awesome on $20 a Day

Breakfast is life. Make it nacho!

Breakfast Nachos
Serves 2
Layers of roasted potatoes, cheese, sausage, and fried egg make for a super awesome breakfast.
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
Ingredients
  1. 1/2 teaspoon salt
  2. 1/2 teaspoon black pepper
  3. 1/4 teaspoon garlic powder
  4. 1/4 teaspoon cayenne pepper
  5. Approximately 1 pound russet potatoes, thinly sliced (enough to cover a baking sheet)
  6. 1 tablespoon olive oil
  7. 8 ounces of your favorite sausage, casings removed
  8. 1 clove garlic, minced
  9. Pinch of crushed red pepper flakes
  10. 1 tablespoon butter
  11. 1/2 tablespoon flour
  12. 1 cup milk
  13. 1 cup shredded white cheddar
  14. 2 eggs
  15. Toppings such as sour cream, salsa, chopped green onions
Instructions
  1. Preheat your oven to 425 and line a baking sheet foil.
  2. In a small dish, combine salt, pepper, garlic powder, and cayenne pepper. Set aside.
  3. Arrange your potato slices in a single layer on your baking sheet. Drizzle the potatoes with olive oil and sprinkle about half of your seasoning mix evenly over the potatoes. Bake the potatoes for about 30 minutes until soft and slightly crispy around the edges.
  4. In the meantime, heat a skillet over medium heat, and cook the sausage, breaking it up with a wooden spoon as you go. Once your sausage is cooked through. Add the garlic and crushed red pepper flakes. Cook for another two minutes or so, then remove the sausage to a paper towel lined plate.
  5. Put the pan back on the stove and turn the heat down to medium low. Melt the butter, then sprinkle in the flour and whisk to form a paste. If your sausage gave off a lot of fat, you may need to add a bit more flour until all the fat is absorbed. Keep whisking while adding in the milk a little bit at a time to make sure you don't get any lumps. Add the remaining seasoning mix and keep whisking until the sauce starts to bubble and becomes thick. Remove the pan from the heat and whisk in the cheese until smooth.
  6. Once all the elements are ready, grab a clean skillet and fry up your eggs just the way you like them.
  7. Arrange your potatoes on a plate or platter, scatter the sausage, then spoon the cheese sauce over your potatoes. Add whatever toppings you like, plus an egg for each person.
Adapted from Homemade Decadence by Joy Wilson
http://awesomeon20.com/
Spaghetti with Sausage Meatballs | How to be Awesome on $20 a Day

Spaghetti and Sausage Meatballs

Spaghetti with Sausage Meatballs | How to be Awesome on $20 a Day

Are you one of those people who does stuff on week nights? Like you leave the house and do activities after work, talk to people and accomplish things. I don’t understand those people. Where do you get the energy from?

I’m one of those people who comes home from work and almost instantly puts on pajamas. I’m one of those people who goes on Facebook and reads food blogs and watches Netflix until I can come up with an excuse to go to bed and read three different books until I fall asleep. 

Spaghetti with Sausage Meatballs | How to be Awesome on $20 a Day

Those kinds of people need a dinner that comes together with minimal effort and tastes so amazing that you’ll eat until you can’t move and then be happy because you know you don’t have anywhere to go anyway. Those are the kinds of people who need Spaghetti with Sausage Meatballs.

The trick is that we’re just hot Italian sausages, slipping them out of their skins, and breaking them up into cute little spicy meatballs. No eggs or bread crumbs or squishing or mixing. Each sausage makes about five meatballs. If you like a chunkier sauce, you can used diced tomatoes and some tomato puree to create your sauce. I like it smooth, so I used pasata. Jazzed up canned tomato sauce would work just as well. 

Spaghetti with Sausage Meatballs | How to be Awesome on $20 a Day

Dinner on the table in 20 to 30 minutes means more time to be lusciously lazy. Spaghetti with Sausage Meatballs is what all the cool kids are eating.

Spaghetti with Sausage Meatballs
Serves 2
Spaghetti with Sausage Meatballs comes together quickly so you can spend more time eating.
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Prep Time
5 min
Cook Time
25 min
Prep Time
5 min
Cook Time
25 min
Ingredients
  1. 8 ounces spaghetti
  2. 4 hot Italian sausages
  3. 1 tablespoon olive oil
  4. 1 clove garlic, peeled
  5. 2 green onions
  6. 1/2 teaspoon Italian seasoning
  7. 1/8 cup white wine
  8. 1 can pasata or tomato sauce
  9. 1 bay leaf
  10. Salt and pepper, to taste
Instructions
  1. Put a large pot of water on to boil. When the water is bubbling away, add a fat pinch of salt and cook your spaghetti according to the package instructions, stirring occasionally to prevent sticking. Drain your pasta when it's cooked through.
  2. While your pasta is cooking, use a small sharp knife to cut through the casing on your sausages and gently pull the casing off and discard. Break up each sausage into about five pieces and roll them into meatballs.
  3. Put your olive oil and clove of garlic into a large skillet over medium heat. When the oil is hot, add the sausage meatballs and brown them on all sides.
  4. Use scissors to snip your green onions into thin slices. You can do this right over the pan. Add the Italian seasoning and give a quick stir.
  5. Add in the wine and pasata or tomato sauce and bay leaf. Allow everything to simmer for about 20 minutes. The sauce will thicken a bit as it simmers.
  6. Remove your pan from the heat and fish out the garlic clove and bay leaf. You can toss your pasta and sauce together in the pan, or spoon the sauce over your pasta on the plate. Whichever floats your boat.
  7. Eat and be lazy.
Adapted from Nigella Lawson
Adapted from Nigella Lawson
http://awesomeon20.com/
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