Sausage Gravy Casserole with Cheddar-Cornmeal Biscuits

Sausage Gravy Casserole with Cheddar-Cornmeal Biscuits

from southernliving.com
135 min
1 servings

You can easily make a sausage gravy casserole that is so good your Grandma will be calling for the recipe, and you will definitely add this casserole to your list of delicious make-ahead casseroles.

Ingredients

  • 1 pound hot ground pork sausage (such as Odom's Tennessee Pride Hot Country Sausage)
  • .5 cup chopped sweet onion (from 1 small onion)
  • .25 cup chopped red bell pepper (from 1 small bell pepper)
  • .25 cup butter
  • .33 cup all-purpose flour
  • 3 cups whole milk
  • .75 teaspoon kosher salt
  • 1.75 cups self-rising soft-wheat flour (such as White Lily Enriched Bleached Self-Rising Flour), plus more for work surface
  • .25 cup plain yellow cornmeal
  • .5 cup cold butter, cut into ½-inch cubes
  • 3 ounces sharp Cheddar cheese, shredded (about ¾ cup)
  • 4 tablespoons chopped fresh chives, divided
  • 1 cup heavy whipping cream
  • 1 tablespoon butter, melted

Directions

  1. 1

    Prepare the gravy: Coat a 13- x 9-inch baking dish with cooking spray; set aside. Cook sausage, onion, and bell pepper in a large skillet over medium, stirring often, until sausage is crumbled and browned and vegetables are tender, 10 to 12 minutes. Transfer mixture to a plate lined with paper towels to drain. Wipe skillet clean.

  2. 2

    Add butter to cleaned skillet; cook over low, whisking often, until melted. Whisk in all-purpose flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk. Increase heat to medium. Cook, whisking occasionally, until thick and bubbly, 8 to 10 minutes. Stir in sausage mixture and salt; remove from heat. Spoon into prepared baking dish. Cool completely, about 45 minutes.

  3. 3

    Meanwhile, prepare the biscuits: Whisk together self-rising flour and cornmeal in a large bowl. Add butter cubes; cut into flour mixture using a pastry blender or 2 forks until mixture is crumbly and resembles small peas. Stir in cheese and 2 tablespoons of the chives. Stir in cream until ingredients are just moistened. Turn dough out onto a floured work surface, and lightly knead until dough comes together, 3 or 4 times. Pat dough into an 8- x 6-inch rectangle. Cut into 12 (2-inch) squares, and cut each square in half diagonally. Cover; chill until ready to use. Arrange biscuits spaced ¼ to ½ inch apart on top of cooled gravy.

  4. 4

    Preheat oven to 350°F. Bake until casserole is bubbly and biscuits are golden brown, about 40 to 45 minutes. Remove from oven. Brush tops of biscuits with melted butter; sprinkle with remaining 2 tablespoons chopped chives. Serve hot.