Sausage Gravy and Dumplings
This recipe turns biscuits and gravy into a one-pot meal. Cook the light, tender, and flaky biscuitlike dumplings atop the gravy in your slow cooker.
Ingredients
Directions
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In a very large skillet cook sausage, onions, and garlic over medium-high heat until sausage is brown and onions are tender, using a wooden spoon to break up sausage as it cooks. Do not drain. Sprinkle the 1/4 cup flour over sausage mixture; stir flour into the sausage mixture. Cook and stir over medium heat for 1 minute. While stirring, gradually add the 3 cups milk. Cook and stir until thickened and bubbly. Stir in fennel seeds, sage, and pepper. Transfer mixture to a 3-1/2- or 4-quart slow cooker.
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Cover and cook on low-heat setting for 2 to 3 hours.
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For dumplings, turn slow cooker to high-heat setting. In a medium bowl combine the 3/4 cup flour, the cornmeal, baking powder, and salt. In a small bowl combine the egg, the 1/3 cup milk, and the butter. Add egg mixture to flour mixture. Stir with a fork until moistened. Make 8 dumplings by using two spoons to drop dough directly on top of sausage gravy in slow cooker.
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Cover and cook for 25 to 30 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) If desired, sprinkle tops of dumplings with parsley.
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If desired, keep gravy and dumplings warm, uncovered, on warm setting or low-heat setting for up to 1 hour.
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