A friend was telling me about her family’s cook-out over the weekend. They had the traditional spread of grilled meats, beans, salads, and…
A friend was telling me about her family’s cook-out over the weekend. They had the traditional spread of grilled meats, beans, salads, and…
This week France rather quietly announced that visitors from the U.S. and Canada were allowed to come to the country without any restrictions. Things are still moving in the direction of getting back to normal, and while last year is still sort of a haze to me, I believe the markets in Paris remained open the entire time, operating under different conditions. Outdoor markets are…
This week France rather quietly announced that visitors from the U.S. and Canada were allowed to come to the country without any restrictions. Things are still moving in the direction of getting back to normal, and while last year is still sort of a haze to me, I believe the markets in Paris remained open the entire time, operating under different conditions. Outdoor markets are extremely important in France and, of course, pre-dated les supermarchés which are now everywhere and have more agreeable hours – some are now even open on Sundays, which was controversial when it happened. But the outdoor markets take place six days a week in Paris, and in a country where holidays and vacations, and Sundays, are sacred, they remain open no matter what, even on Christmas, Easter, and New Year’s Day.
The outdoor markets are an integral part of French life and while in Paris there are over 100 marchés alimentaires (food markets), many of the stands are run by négotiants, or middle-men and women, who get their fruits, vegetables, meats, poultry, and fish from Rungis, the wholesale market outside of the city. There are many small farms in France but many stay, and sell, only in their regions due to their size. So I’m always happy when I see signs posted about an upcoming Marché des Producteurs de Pays, where you can buy things directly from the growers and producers, who bring their foods to the city.
Continue Reading Marche des Producteurs de Pays...
Make this easy Country Sausage Gravy from scratch in under 20 minutes for a hearty southern style breakfast at home.
If you don’t live in the south, you might have never tried this classic southern breakfast dish, and believe me when I say you’re missing out. Sausage gravy is rich, comforting, inexpensive, and surprisingly easy to make from scratch. So you don’t have to wait 45 minutes in line at your favorite brunch spot to get some good biscuits and gravy. Let me show you how to do it at home for way less time and way less money.
What Kind of Sausage to Use for Sausage Gravy
The sausage is the most important part of sausage gravy because the herbs and spices in the sausage end up flavoring the gravy, and the fat from the pork makes everything extra rich. Look for a fresh pork sausage (not in links or patties) that is labeled either “pork sausage,” “country sausage,” or “breakfast sausage.” You’ll usually find it packaged in a tube or roll.
Here are some examples of sausage that you can find in most grocery stores in the U.S. that can be used for Country Sausage Gravy: Tennessee Pride Country Sausage, Jimmy Dean Pork Sausage, or Bob Evans Original Sausage Roll. Most major grocery stores also sell their own store brand of country sausage.
What to Serve with Country Sausage Gravy
Traditionally, sausage gravy is spooned over homemade biscuits (or you can use store-bought biscuits as a shortcut), but this rich gravy is pretty good on just about any starchy vehicle. Here are some fun alternatives to biscuits for your sausage gravy:
- Breakfast Potatoes or hashbrowns
- Tortilla Chips (make it like breakfast nachos)
- English Muffins
- Mashed Potatoes
- Hearty toast
And if you want something on the side? Definitely some fried or scrambled eggs!
Can You Make it Ahead?
While this sausage gravy is definitely best when made fresh (and it only takes a few minutes), you can make it ahead if you need to. Sausage gravy will stay good in the refrigerator for a couple of days. To reheat, simply add it back to a skillet and reheat over medium-low, stirring often until heated through, and adding a splash of milk to loosen it up if needed.
P.S. Don’t forget you can double the recipe below by simply changing the number in the “servings” box to 8 and it will automatically double the ingredient amounts for you! :)
Country Sausage Gravy
- 1/2 lb. pork sausage $1.45
- 1.5 Tbsp butter $0.16
- 2 Tbsp all-purpose flour $0.02
- 2 cups whole milk $0.82
- 1/8 tsp garlic powder $0.02
- 1/8 tsp freshly cracked black pepper $0.02
- 1/8 tsp crushed red pepper (optional) $0.02
- 1/8 tsp salt $0.02
- Add the pork sausage to a skillet and cook over medium heat, breaking it into chunks as you stir, until it is cooked through. Do not drain the fat from the skillet.
- Add the butter and flour to the skillet with the pork. Continue to stir and cook for about 2 minutes more.
- Whisk the milk into the skillet, making sure to dissolve all the browned bits off the bottom of the skillet as you whisk. Continue to stir and cook until the milk begins to simmer lightly, at which point it will thicken into a nice gravy (5 minutes).
- Season the gravy with red pepper, freshly cracked black pepper, garlic powder, and salt. Serve over biscuits or your favorite starchy breakfast item.
How to Make Sausage Gravy From Scratch – Step by Step Photos
Add ½ lb. fresh pork sausage to a skillet and stir and cook over medium heat until browned. Break the sausage into pieces as you stir.
Add 1.5 Tbsp butter and 2 Tbsp all-purpose flour to the skillet. Continue to cook and stir for about two minutes more.
Whisk 2 cups whole milk into the skillet, dissolving all the browned bits off the bottom of the skillet as you whisk.
Continue to cook and stir until the milk comes up to a gentle simmer, at which point it will thicken into a nice gravy (5 minutes).
Season the gravy with ⅛ tsp crushed red pepper, ⅛ tsp freshly cracked black pepper, ⅛ tsp garlic powder, and ⅛ tsp salt.
Give the gravy a taste and adjust the seasoning to your liking.
Serve over biscuits or with your favorite starchy breakfast food!
Our boys love pasta nights and their absolute favorite meal is Spaghetti and Meatballs. Juicy, tender meatballs covered in rich marinara sauce and served over a big plate of spaghetti. What’s not to love? This classic Italian dish is always a fav…
Our boys love pasta nights and their absolute favorite meal is Spaghetti and Meatballs. Juicy, tender meatballs covered in rich marinara sauce and served over a big plate of spaghetti. What’s not to love? This classic Italian dish is always a favorite. This spaghetti and meatballs recipe is easy to make at home and is…
The first time you order a country ranchero taco in San Antonio, if you’re from North Texas, you may be surprised to discover…
Of all the books I own on French cuisine, Let’s Eat France is one of my favorites. First up, the book is huge. I don’t mean in terms of scope, which it is. But physically the book is enormous. Think the size of the tablet listing five of the ten commandments, and just as heavy. The book is 13+ inches (33cm) tall and clocks in…
Of all the books I own on French cuisine, Let’s Eat France is one of my favorites. First up, the book is huge. I don’t mean in terms of scope, which it is. But physically the book is enormous. Think the size of the tablet listing five of the ten commandments, and just as heavy. The book is 13+ inches (33cm) tall and clocks in at 5 1/2 pounds (2,5kg). Let’s Eat France certainly merits the heft; each page is crammed with interesting information, well laid out for reading, with plenty of places on the 431 pages for sidebars, anecdotes, photos, charts, asides, maps, and recipes.
You don’t often come across books on French foods that are this much fun. The French certainly have a jovial attitude about food, but usually in the written world, there’s more reverence than irreverence. There’s a lot of like about French food it’s fun to see someone like François-Régis Gaudry, and his friends who contributed material, have fun with the topic.
Continue Reading Let’s Eat France!...
We’ve teamed up with Zatarain’s® Smoked Sausage to help you bring the flavors of a New Orleans Mardi Gras straight to your kitchen with recipe ideas starring their Andouille and Cajun-Style flavors. Up first: the spicy Shrimp and Sausage Creole that Ro…
We’ve teamed up with Zatarain’s® Smoked Sausage to help you bring the flavors of a New Orleans Mardi Gras straight to your kitchen with recipe ideas starring their Andouille and Cajun-Style flavors. Up first: the spicy Shrimp and Sausage Creole that Rosalynn Daniels—a lifestyle blogger, recipe developer, and photographer—makes every year to celebrate the Carnival season.
When you think of New Orleans, Mardi Gras is often one of the first things that comes to mind: Over many years and generations, the celebration has become an essential part of the city’s cultural fabric. For Rosalynn Daniels, a food and lifestyle blogger who spent her high school years living in New Orleans, Mardi Gras is always a special time of year.
This sausage kale skillet gnocchi is weeknight meal perfection! It’s one of those meals that you can throw together quickly, it tastes amazing AND the leftovers are delicious. I mean, it doesn’t get any better than that. This skillet starts with browning some smoked sausage and then adding in kale until it cooks down a […]
This sausage kale skillet gnocchi is weeknight meal perfection!
It’s one of those meals that you can throw together quickly, it tastes amazing AND the leftovers are delicious. I mean, it doesn’t get any better than that.
This skillet starts with browning some smoked sausage and then adding in kale until it cooks down a bit. While this happens, boil some gnocchi then add it into the pan. Throw in your parmesan and a bit of stock and oh MY.
Dinner is served.
I’m all about dinner but one of my goals for the new year is to perfect dinner in our house every weeknight. By that, I mean to have more of a plan, have it ready at a certain time every night and get the kids in a great routine of looking forward to dinner and enjoying it.
Growing up, dinnertime was one of my favorite parts of the day so that’s my goal!
And we’re starting with this delish gnocchi skillet. You may eat everything out of the pan before it makes it to a plate!
Ugh! I just can’t take how good this is.
I like to use prepared smoked turkey sausage for this recipe – as I do with all my smoked sausage recipes. It’s just my preference. But feel free to use a smoked pork sausage or any other pre-cooked sausage that you enjoy!
When it comes to the gnocchi, I buy shelf stable and it’s just so simple. Only takes a few minutes to cook.
The kale is wilty and chewy and delicious flavored. The light sauce comes together with chicken stock and parmesan. It’s not an overly saucy skillet, which is exactly how I like these meals. There is enough to give it some flavor and keep the dish moist, but the ingredients are swimming in anything.
Throwing everything in the skillet is easy and simple. And honestly, you could probably even try my sheet pan gnocchi method with these ingredients too.
Sausage Kale Skillet Gnocchi
Smoked Sausage and Kale Skillet Gnocchi
- 1 pound gnocchi
- 1 tablespoons olive oil
- 1 shallot, minced
- 2 garlic cloves, minced
- 12 ounces precooked smoked turkey sausage, sliced into rounds
- 1 large bunch of kale, stems removed and chopped (you want about 4 to 6 cups)
- ¾ cup chicken stock
- ¾ cup finely grated parmesan cheese
- pinch red pepper flakes
- kosher salt and pepper
- Bring a pot of salted water to a boil. Once it boils, cook the gnocchi according to the package directions.
- While the water is boiling, Heat a large skillet over medium heat. Add the olive oil with the shallots and garlic. Cook for 1 to 2 minutes. Add in the sliced sausage and cook until the sausage is browned on both sides, about 2 to 3 minutes per side.
- Add in the chopped kale and stir. Cook for 5 to 6 minutes, until it wilts a bit. Stir in the chicken stock and let it warm for a few minutes, continuing to wilt the kale.. Add the gnocchi to the pan. Stir in the parmesan cheese. Cook for a few more minutes to bring everything together. Taste and season with salt and pepper if needed. Sprinkle with red pepper flakes and serve!
- Leftovers of this are great - you may want to add a bit of stock if it dries out when reheating.
This flavor is TOPS.
From Thanksgiving to Christmas, it’s officially sausage ball season at my house. These savory snacks made from a blend of breakfast sausage, cheese,…
Breakfast quesadillas are one of my absolute favorite foods. Not just a favorite breakfast food, but a favorite any time food. Normally I stick to a quick fried egg and a slice of cheese, but this weekend I made these Sausage and Egg Breakfast Quesadillas, which are a step above my busy weekday version.
Breakfast quesadillas are one of my absolute favorite foods. Not just a favorite breakfast food, but a favorite any time food. Normally I stick to a quick fried egg and a slice of cheese, but this weekend I made these Sausage and Egg Breakfast Quesadillas, which are a step above my busy weekday version. And the best part? I froze the other five quesadillas so I can reheat them anytime (like I did for lunch today!)
What’s in a Breakfast Quesadilla?
Okay, so I kept these breakfast quesadillas super simple, but I’ve got some ideas for “spicing” them up below, if you’re interested. The only thing you need is sausage, eggs, cheese, tortillas, salt, and pepper. It’s just that easy! Since these quesadillas are super simple, they do have a more mild flavor (this one is for all my friends with sensitive tongues). If you want some extra flavor, read on.
What Else Can I Add?
Quesadillas are great for using up leftovers in your fridge. So whether you want to add more flavor or you just want to use up some things that are floating around in your fridge, here are some good picks for these sausage and egg breakfast quesadillas:
- Sliced green onions
- Crushed red pepper
- Everything bagel seasoning
- Sriracha or chili garlic sauce
- Diced bell pepper (sauté with the browned sausage until tender)
- Crumbled feta
- Fresh spinach
How to Serve Breakfast Quesadillas
If you’re in a hurry, or just lazy like me, you can eat these breakfast quesadillas just as they are. They make a great hand-held meal for when you’re on the go. If you are sitting down to your meal, you can serve them with a side of salsa and sour cream for dipping!
How to Freeze and Reheat
As I mentioned in the intro, I froze most of my quesadillas so I could reheat them later. To freeze the quesadillas, fill and fold the tortillas like you are about to toast them in the skillet, but instead stack them on a plate or baking sheet with parchment between each one. Transfer that to the freezer and freeze for about an hour or until they’re frozen solid. Once solid, transfer to an air-tight freezer bag for long term storage. They’ll probably be good for about three months.
To reheat, place one of the frozen quesadillas in a skillet and heat over medium-low heat. Cook on each side until golden brown and crispy. It’s VERY important not to have the heat too high, or else the tortilla will burn before the filling has time to thaw and heat through. So go slow.
What is Country Sausage?
I used country sausage for these breakfast quesadillas, which is a loose (not in links) raw sausage that is fairly mild in flavor (there are hot varieties). It is sometimes also called breakfast sausage, although it is not sweet like a maple breakfast sausage. I used this brand, but there are many recipes for country sausage online if you want to make your own using ground pork.
Sausage and Egg Breakfast Quesadillas
- 8 oz. country sausage $1.45
- 6 large eggs $1.40
- 1/4 tsp salt $0.02
- 1/4 tsp pepper $0.02
- 6 oz. cheddar $1.27
- 6 medium flour tortillas $0.86
- Add the sausage to a skillet and cook over medium heat until the sausage is browned and crispy on the edges. When the sausage is cooked, remove it from the skillet using a slotted spoon so they grease stays behind in the skillet.
- While the sausage is cooking, crack six eggs into a bowl and season with salt and pepper (about ¼ tsp each). Whisk the eggs. Shred the cheddar cheese.
- Add the whisked eggs to the skillet with the sausage grease, and continue to cook them over medium heat, gently folding them as the eggs set. Cook until the eggs are set, but still moist. Remove the skillet from the heat.
- With the skillet off the heat, add the cooked sausage and shredded cheddar to the skillet with the scrambled eggs. Fold the ingredients together until they are evenly combined.
- Place about ½ cup of the sausage, egg, and cheese mixture into each tortilla, spreading it out to cover half of the tortilla. Fold the tortilla closed. You can either toast or freeze the quesadillas at this point (see freezing instructions above the recipe).
- To cook the quesadillas, add them back to the skillet (I like to do this in a dry skillet) and cook over medium heat on each side until the tortilla is brown and crispy and the cheese on the inside is melted. Slice the quesadilla into three pieces, then serve.
How to Make Sausage and Egg Breakfast Quesadillas – Step by Step Photos
Brown 8oz. country sausage in a skillet over medium heat. Cook it until the edges are brown and crispy, not just until it’s no longer pink. When the sausage is cooked, remove it from the skillet with a slotted spoon, so the grease stays in the skillet.
While the sausage is cooking, crack six eggs into a bowl and season with salt and pepper (about ¼ tsp each). Whisk the eggs.
Shred six ounces of cheddar cheese.
Add the whisked eggs to the skillet with the remaining sausage grease. Continue to cook over medium, gently folding the eggs as they set. Cook the eggs until they are set, but still moist. Don’t overcook the eggs. ;)
Remove the skillet from the heat and add the cooked sausage and shredded cheese.
Fold the ingredients together until they’re evenly combined.
Add about ½ cup of the sausage, egg, cheese mixture to each tortilla, spreading it out over half of the tortilla, then fold it closed. Once filled and folded, they can either be cooked or frozen.
To cook the quesadillas, add them back to the skillet (I don’t add any oil or butter, but you can if you prefer). Cook over medium on each side, or until the tortilla is brown and crispy and the cheese is melted on the inside.
Slice each quesadilla into three pieces, then serve!
To freeze the quesadillas, stack them on a plate or baking sheet with parchment paper between each layer. Freeze for about an hour or until solid, then transfer to a freezer bag. To reheat from frozen, simply add to a skillet and heat over medium-low until they are brown and crispy on the outside and heated through.