Prep time: 10 min
Cooking time: 10 to 15 min
Total time: 20 to 25 min
Yield: 6 Servings
Maple flavored sausage: 1 (12 ounce) package
Butter: 3 tablespoons
All-purpose flour: ¼ cup
Milk: 3 cups
Salt and pepper: (to taste)
Take a large deep skillet and heat it to medium high heat. Add sausage to the hot skillet and cook it until it is evenly browned, breaking the sausage up into small pieces with the spoon while cooking. Once done, remove the sausage from the pan using a slotted spoon and set it aside. Now melt three tablespoons of butter in the same skillet over medium heat. Add flour to the pan and cook until light brown, stirring continuously. Gradually add three cups of milk to the browned flour and cook until the mixture has thickened.
Season your white sauce with salt and pepper, and add cooked sausage. Reduce the heat and allow the mixture to simmer for 10 to 15 minutes. Your sausage gravy is now ready, serve over biscuits.
Image courtesy: tickledred.com
Macaroni and Cheese:
Prep time: 10 min
Cooking time: 35 min
Total time: 45 min
Yield: Serves 4 to 6
Wagon wheels or other small pasta shapes: 7 to 8 ounces
Vegetable oil: 1 to 2 teaspoons
Andouille sausage (thinly sliced): 12 to 16 ounces
Green bell pepper (chopped): ½
Green onions (thinly sliced): 6 to 8
Garlic (finely minced): 2 cloves
Butter: 4 tablespoons
Flour: 1/4 cup
Cajun seasoning: 1 teaspoon
Ground black pepper: 1/8 teaspoon
Milk: 2 1/3 cups
Sharp Cheddar cheese (shredded): 3 cups
Start by preheating the oven to 350 degrees Fahrenheit and lightly greasing a 2-quart baking dish. Cook the pasta following the package directions; then, run the cooked pasta through a colander, rinse with cold water, drain well, and set aside. Cook the sausage with chopped bell pepper over medium high heat in a heavy bottomed skillet, with just enough oil to coat the bottom. Once the sausage is lightly browned and the bell pepper is softened, add onion and garlic, and cook for another couple of minutes.
Remove the sausage mixture from the pan with a slotted spoon and melt butter in the same pan over medium heat. Add flour to the melted butter and cook until light brown. Gradually stir in milk and cook, stirring continuously with a whisk, until thick. Season the white sauce with ground black pepper and Cajun seasoning. Stir in 2 cups of the shredded cheddar cheese and cook until melted, stirring continuously. Add the sausage mixture and pasta, and toss to combine. Now pour this mixture into the prepared baking dish, top with the remaining one cup of cheese, and bake for 20 to 25 minutes.
Image courtesy: blog.timesunion.com