Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Sausage-Gravy Pockets
- add review
- #107166
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 pound pork sausage
2 cups milk
1 package country gravy mix
1 can (16 ounce size) buttermilk biscuits
directions
Crumble and cook sausage in skillet over medium heat until well browned, then drain.
Combine gravy mix and milk in saucepan. Bring to a boil, stirring constantly. Simmer one to two minutes. Stir one cup of prepared gravy into cooked sausage. Reserve remaining gravy.
Preheat oven to 400 degrees F.
Separate each biscuit in half to make thin biscuits. Spoon 1 heaping tablespoon of gravy mixture on one side of each biscuit. Fold biscuit over filling and seal edges with a fork.
Arrange on ungreased baking sheet. Bake 15 minutes or until golden brown.
Serve remaining gravy as a dipping sauce.
added by
jeffy
nutrition data
Nutritional data has not been calculated yet.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
reviews & comments