WELCOME!

I'm all about Cooking Light recipes all the time. Hopefully you will find something that peaks your interest and inspires you to use Cooking Light everyday!

Sunday, October 17, 2010

Biscuits and Vegetarian Sausage Gravy





The hubs' family makes an amazing biscuits and gravy--I had it for the first time a few years ago.  So when I came across this recipe, I wondered if it would be as good, especially since it calls for fake sausage.  I don't know why, but I was intrigued by this recipe.  Finally, a night with a vegetarian friend who spent the night gave us an opportunity to try it. 

It was good! Even B said 'you can't tell it's not real sausage'. 


This took a looooong time to reduce but may be because I used skim instead of 1% in the sauce.  I think it took like 30 to 45 minutes to really get it reduced to the right consistency.I definitely need to work on my sausage gravy skills.   I must also admit that it took us a while to find this fake sausage in Wegman's, not being veggie people we aren't as familiar with that section. 

As of today's post, 6 people rated this 5 out of 5.  I would give it a 4.

Recipe by Lorrie Hulston Corvin, Cooking Light, September 2004



Yield: 8 servings

Ingredients

  • 1  (16.3-ounce) can reduced-fat refrigerated biscuit dough
  • 1  tablespoon  vegetable oil
  • 1/2  (14-ounce) package meatless fat-free sausage (such as Lightlife Gimme Lean)
  • 1/4  cup  all-purpose flour
  • 3  cups  1% low-fat milk
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper

Preparation

Prepare biscuits according to package directions.
Heat oil in a large nonstick skillet over medium-high heat. Add sausage; cook 3 minutes or until browned, stirring to crumble. Remove from heat; cool slightly. Crumble sausage into 1/2-inch pieces; return to pan.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1% low-fat milk, stirring with a whisk until smooth. Add milk mixture, salt, and freshly ground black pepper to pan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 3 minutes or until thick. Split the biscuits in half. Place 2 biscuit halves on each of 8 plates; top each serving with about 1/3 cup gravy. Serve immediately.

Nutritional Information

Calories: 268 (29% from fat)
Fat: 8.7g (sat 2.4g,mono 4g,poly 1g)
Protein: 11.4g
Carbohydrate: 36.9g
Fiber: 0.6g
Cholesterol: 4mg
Iron: 1mg
Sodium: 910mg
Calcium: 131mg

No comments:

Post a Comment