Simply Delicious Sausage Gravy

Simply Delicious Sausage Gravy

Ingredients:

• 1 pound breakfast sausage
• 1/4 cup all-purpose flour
• 2 cups milk or half & half, heavy whipping cream, evaporated milk – pretty much any dairy product ;)
• Black pepper to taste – I use lots of cracked black pepper
• pinch of sugar {cause that’s what my Nana used!}

Directions:

• Brown sausage. Season liberally with black pepper. 
• Sprinkle flour over the cooked sausage and stir. 
• Let flour cook for 1-2 minutes and then gradually add milk, stirring as you pour. 
•  Bring gravy to a simmer and let thicken. 
• This is where my Nana adds a pinch of sugar and so do I. She told me that it helps the gravy brown and I guess that makes sense because the sugar is caramelizing.

Spiral-Wrapped Sausages on a Stick

Spiral-Wrapped Sausages on a Stick

Ingredients

1 cup whole wheat flour
1 envelope Fleischmann's® RapidRise Yeast
1/2 teaspoon salt
2 tablespoons brown sugar
3/4 cup cottage cheese
1/4 cup water
1 tablespoon Mazola® Vegetable Plus! Oil
1 egg
1-1/4 to 1-3/4 cups all-purpose flour
12 polish sausages, brats, or any other fully cooked sausage/dog
12 popsicle sticks
Dipping Sauce:
1/3 cup yellow mustard
2 tablespoons dill pickle relish, lightly drained

Instructions

Mix whole wheat flour, yeast, salt and sugar in a mixer bowl.
Combine cottage cheese, water and oil; heat to very warm, between 120° to 130°F.
Add to flour mixture along with the egg. Beat for 3 minutes on medium speed.
Add 1/2 cup all-purpose flour; beat 1 minute. Gradually add enough remaining all-purpose flour to form a soft dough.
Turn out onto a lightly floured surface and knead for 6 to 8 minutes, until dough is smooth and elastic. Cover and let dough rest for 10 minutes.
Roll dough into a 12 x 10-inch rectangle. Cut twelve 1-inch strips (each 10 inches in length). Wrap a strip around each sausage, tucking ends under sausage.
Place on a parchment-lined or greased baking sheet.
Cover and let rise 20 minutes, until puffy (dough will not double).
Place in preheated 350°F oven and bake for 15 to 20 minutes until golden brown.
Remove and insert stick in one end. Serve immediately with dipping sauce.
Dipping Sauce: Combine mustard and relish in a small bowl.
Recipe Tip: These can be frozen after baking. To do, simply wrap tightly in foil, then freeze for up to 3 weeks. Thaw in refrigerator, then either heat in 350° oven for 10 to 15 minutes, until heated through OR place Polish dog(s) on a plate and microwave about 45 seconds per dog until heated.

Spiral-Wrapped Sausages on a Stick

Spiral-Wrapped Sausages on a Stick

Ingredients

1.     1 cup whole wheat flour
2.     1 envelope Fleischmann's® RapidRise Yeast
3.     1/2 teaspoon salt
4.     2 tablespoons brown sugar
5.     3/4 cup cottage cheese
6.     1/4 cup water
7.     1 tablespoon Mazola® Vegetable Plus! Oil
8.     1 egg
9.     1-1/4 to 1-3/4 cups all-purpose flour
10.     12 polish sausages, brats, or any other fully cooked sausage/dog
11.     12 popsicle sticks
12.     Dipping Sauce:
13.     1/3 cup yellow mustard
14.     2 tablespoons dill pickle relish, lightly drained

Instructions

•     Mix whole wheat flour, yeast, salt and sugar in a mixer bowl.
•     Combine cottage cheese, water and oil; heat to very warm, between 120° to 130°F.
•     Add to flour mixture along with the egg. Beat for 3 minutes on medium speed.
•     Add 1/2 cup all-purpose flour; beat 1 minute. Gradually add enough remaining all-purpose flour to form a soft dough.
•     Turn out onto a lightly floured surface and knead for 6 to 8 minutes, until dough is smooth and elastic. Cover and let dough rest for 10 minutes.
•     Roll dough into a 12 x 10-inch rectangle. Cut twelve 1-inch strips (each 10 inches in length). Wrap a strip around each sausage, tucking ends under sausage.
•     Place on a parchment-lined or greased baking sheet.
•     Cover and let rise 20 minutes, until puffy (dough will not double).
•     Place in preheated 350°F oven and bake for 15 to 20 minutes until golden brown.
•     Remove and insert stick in one end. Serve immediately with dipping sauce.
•     Dipping Sauce: Combine mustard and relish in a small bowl.
•     Recipe Tip: These can be frozen after baking. To do, simply wrap tightly in foil, then freeze for up to 3 weeks. Thaw in refrigerator, then either heat in 350° oven for 10 to 15 minutes, until heated through OR place Polish dog(s) on a plate and microwave about 45 seconds per dog until heated.