April 08, 2017
Breakfast, Lunch, Pork,
Pork Sausage, Dairy, Southern, Budget-Friendly, Quick Meals, Winter, Weeknight Meals, Stove Top, Low Carbohydrate, No Eggs, Make it from scratch, Heavy Cream, Spicy more
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"This is in memory of a dear sweet lady, Kchurchill5 who unexpectedly passed away. Those of us who knew her on FB,decided to have a Cook-A-Thon. Out of many of her wonderful recipes,this is the one that I chose to make.Since it was posted to another site, I decided to put it here so others might enjoy it. Thanks Kim. :)Posted to " ZAZZ "on 4/8/2017. " Keep Smiling :) "
Great for breakfast served with scrambled eggs, or just enjoy it as is for a hearty lunch or have breakfast for dinner. This is so easy to make, 30 minutes or less and it is on the table. My friend took advantage of quick cooking grits, but you could easily serve this over croissants, toast, burritos, or even some "canned" biscuits as I did brushed with A spicy butter (see note below) - or just top some poached eggs. This is not my recipe - my girl friend got it from...her boy friend's sister who got it from "who knows where." However ... she made it for me and I thought it was absolutely delish! So, I just wanted to pass it on. I will definitely be making it again. She posted it there on 7/2/10."
Sausage -- In a medium sauce pan, saute the sausage, breaking it up as it cooks, on medium heat until cooked through. Make sure to drain the sausage well before making the rest of the sauce. I use hot breakfast sausage, but use what you like best).
Once the sausage is drained well, return to the sauce pan and add the green chilies, scallions, cream, red pepper flakes, cumin and oregano.
Mix well to combine and taste for any additional seasoning (salt or pepper).
Let it simmer on medium to medium low for 4-5 minutes. The cream will help it thicken naturally.
After the gravy cooks 4-5 minutes, stir in the cheese and heat through just to melt the cheese. This should be done just a few minutes before serving.
Prepare the Base -- As I said, you can really use anything. Grits were excellent, croissants would be wonderful too. I happen to use Pillsbury (or a canned) biscuit, or you could certainly make your own too. I cooked the biscuits according to package directions. But NOTE, I brushed the biscuits (before baking) with a mix of butter, chili powder, and cumin for a little extra flavor.
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