Sausage Sage Biscuits Food

BISCUITS AND SAGE SAUSAGE GRAVY

Steps:

• Fry sausage in large skillet. Crumble sausage as you go.
• Add sage.
• When sausage is completely cooked, add flour a little at a time soaking up the grease from the sausage. Stir it around. DO NOT DRAIN GREASE! Depending on how lean your sausage is you may need more or less flour. More will make it thicker. If the sausage is too lean, cut back on the milk.
• Keeping burner on medium low heat, Add milk a little at a time. Constantly stirring.
• Add cream. Your gravy should be thickening. If it is too thin, add some flour and small amount of milk in a cup. Stir and add slowly until desired gravy thickness is achieved.
• Add salt and pepper to taste. The more pepper you add, the more the flavor comes out and makes your gravy a little hotter.
• Pour over fresh hot biscuits. Warning: They may lick the plate clean!

SAGE BUTTERMILK BISCUITS WITH SAUSAGE AND CHEDDAR

Steps:

• Make biscuits:
• Preheat oven to 450°F.
• Whisk together flour, sage, baking powder, sugar, baking soda, and salt. Blend in butter with your fingers or a pastry blender until mixture resembles coarse meal. Stir in grated cheese, then buttermilk, stirring until a dough forms. Gather dough into a ball and gently knead on a lightly floured surface 8 times. Pat dough into an 8- by 4-inch rectangle and cut into 8 (2-inch) squares.
• Arrange squares about 1 inch apart on a greased baking sheet and brush tops with additional buttermilk. Bake in middle of oven until golden brown and biscuits are cooked through, about 15 minutes. Leave oven on. Transfer biscuits to a rack to cool 10 minutes.
• Cook sausage while biscuits bake:
• Cut sausage crosswise into 8 equal pieces and flatten each into a 3-inch round. Cook sausage in 2 batches in a large nonstick skillet over moderate heat, turning, until cooked through, about 8 minutes per batch. Transfer to paper towels to drain.
• Make sandwiches:
• Split biscuits, then make sandwiches, each with 1 biscuit, 1 slice cheese, 1 sausage round, and another slice of cheese. Bake sandwiches on baking sheet in middle of oven until cheese is melted, about 10 minutes.

BLACK PEPPER AND SAGE BISCUITS

Steps:

• Preheat the oven to 450 degrees F.
• Stir together the flour, powdered milk, baking powder, sugar, salt, pepper, cream of tartar and sage in a medium bowl.
• Using a pastry cutter, cut the cold butter and shortening into the dry mixture until blended thoroughly.
• Stir in the buttermilk so the dough comes together.
• On a lightly floured surface, turn out the dough and use hands to press into a circle 1 to 1 1/2 inches thick.
• Cut out the circles with a biscuit cutter or glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted butter.
• Bake until golden brown, 10 to 12 minutes.

SAUSAGE SAGE BISCUITS

Steps:

• Put the sausage in a large cast-iron or other heavy skillet. (If it's in links, squeeze it into the pan, and discard the casing.) Turn the heat to medium and cook, stirring and breaking the sausage into tiny bits, until browned and cooked through, about 8 minutes. If the sausage sticks to the pan, add 1/2 teaspoon neutral oil. Remove from the heat and cool to room temperature. You should have a scant 2 cups cooked sausage bits.
• Heat oven to 425 degrees. Line a large baking sheet with parchment paper.
• In a medium bowl, whisk the flour, baking powder, baking soda, salt and pepper.
• Add the butter and toss to coat with the dry ingredients. Using your fingers or a pastry cutter, press and cut in the butter until coarse crumbs form with some peanut-size pieces remaining. Toss in the chopped sage and sausage until evenly coated. Add the buttermilk and mix with a fork until no dry bits remain and mixture forms a mass.
• Lightly flour a work surface and turn the dough out onto it. With lightly floured hands or rolling pin, pat or roll the dough into an 8-by-10-inch rectangle (about 1/2-inch thick). Using a sharp knife or bench scraper, cut the dough into 2-inch squares. Put on the prepared sheet, spacing 1 inch apart.
• If the dough has softened, refrigerate or freeze until stiff. Brush the tops of the dough squares with butter and press a sage leaf onto each. Grind pepper on top.
• Bake until well risen, and the edges are just beginning to brown, about 20 to 25 minutes.
• Cool on the pan on a rack for 5 minutes. Serve warm or room temperature, wrapped in a napkin to eat out of hand.

SAUSAGE-CHEDDAR BISCUITS

Steps:

• Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
• In a medium skillet over medium heat, cook the sausage until well-browned, breaking it up into small pieces. Let cool completely, either on the counter or in the freezer.
• Mix together the butter and sour cream in a stand mixer. Mix in the flour, 1 cup at a time, mixing until fully combined. Add the sausage and cheddar, and mix until well incorporated.
• Drop heaping spoonfuls of the dough onto the prepared baking sheets. Bake until lightly browned, 20 to 25 minutes.

SAUSAGE CHEESE BISCUITS

Steps:

• Preheat oven to 400°. Roll out each biscuit into a 5-in. circle; place each in an ungreased muffin cup. Cut sausages into fourths; brown in a skillet. Drain. Divide sausages among cups., In a small bowl, combine eggs, cheese and onions; spoon into cups. Bake until browned, 13-15 minutes.

SAUSAGE GRAVY AND BISCUITS

Steps:

• Cook sausage and onions in a skillet until sausage is done.
• Meanwhile, in a separate bowl, combine milk, Worcestershire sauce, and salt/pepper (to taste); set aside.
• When sausage/onion mixture is done,remove and drain excess grease.
• Return sausage/onion mixture back to skillet.
• Over medium/low heat, gradually add flour.
• Turn to coat sausage and cook until golden (approx).
• Return heat to medium.
• Slowly stir in milk/seasoning mixture.
• Cook until gravy reaches desired thickness (stirring frequently).
• Cook biscuits according to package directions.
• Serve gravy over biscuits split in half.

CORNMEAL-SAGE BISCUITS AND SAUSAGE GRAVY

Steps:

• Preheat oven to 450 degrees F. In a large bowl stir together flour, cornmeal, baking powder, sugar, cream of tartar, salt, the 2 tablespoons green onion, and the sage. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened.
• Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2 1/2-inch round cutter; reroll scraps as necessary. Dip cutter into flour between cuts.
• Place dough rounds 1 inch apart on an ungreased baking sheet. Bake for 12 to 14 minutes or until golden. Remove biscuits from baking sheet. Cool slightly.
• To serve, split biscuits and place on serving plates. Top with Sausage Gravy. If desired, top with additional green onions.
• SAUSAGE GRAVY:.
• In a very large skillet cook bulk pork sausage and chopped onion over medium-high heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Do not drain.
• Sprinkle all-purpose flour over meat mixture; stir into the meat mixture. Cook and stir over medium heat for 1 minute. While whisking, gradually add milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season with salt and pepper. Stir in snipped fresh thyme, if desired. Makes about 5 cups.
• TO MAKE AHEAD:.
• Prepare biscuits as directed; cool completely. Place biscuits in a resealable plastic freezer bag; seal, label, and freeze for up to 2 months.
• Prepare sausage gravy as directed. Place in an airtight container; seal and chill for up to 48 hours. To serve, thaw biscuits at room temperature (allow about 2 hours). If desired, preheat oven to 350 degrees F. Place biscuits on a baking sheet. Bake for 10 minutes. In a medium saucepan reheat sausage gravy over medium-low heat for 10 to 15 minutes or until heated through. If necessary, stir in additional milk to make desired consistency.

SAGE BREAKFAST SAUSAGE

Steps:

• In a large bowl, combine the first five ingredients. Crumble pork over mixture and mix well. Shape into six patties. Chill at least 1 hour. , Fry in a skillet for 3-4 minutes on each side or until a thermometer reads 160°.

SAUSAGE GRAVY

Steps:

• Set a large, heavy-bottomed skillet over medium heat and cook the sausage, breaking it up with a wooden spoon, until it is loose and no longer pink, approximately 10 minutes. Taste sausage and adjust seasonings - you may wish to add sage and fennel aggressively.
• Sprinkle the flour and pepper over the sausage and cook, stirring constantly, until the flour has been absorbed by the fat and has gathered its flavors close, approximately 2 to 5 minutes.
• Slowly stir in the milk and cook at a bare simmer until the gravy gets thick and the roux covers the back of a spoon. If it is too thick for your liking add more milk and stir. Check seasonings and serve over split or roughly crumbled biscuits.

SAGE BISCUITS

Steps:

• Preheat the oven to 450 degrees. Sift together the flour, baking powder, baking soda and salt. Cut the cold butter into the flour until it resembles coarse meal. Stir in the sage. Stir in the buttermilk until the dry ingredients are just moistened.
• Lightly flour your hands and gather the dough into a ball. Lightly flour a work surface and place the dough on it. Using your hands, form the dough into a square about 1/2 inch thick and roughly 7 inches by 7 inches. Cut the dough into 9 squares and transfer them to a baking sheet. Brush the tops with the melted butter and bake until golden brown, 12 to 14 minutes. Serve warm.

SAUSAGE GRAVY AND BISCUITS

Steps:

• Gravy:.
• Melt butter. Add flour. Mix well until no lumps are left.
• Gradually add milk to make a thick gravy. Add sausage, salt and pepper to taste.
• Biscuits:.
• Combine all dry ingredients. Cut in shortening. Add milk.
• Roll out and cut into desired size.
• Bake at 450 degrees for about 12 minutes.
• To serve- split biscuits and top with sausage gravy.

SAGE BISCUITS

Steps:

• Pre-heat oven to 425°F.
• Whisk together milk and egg until blended in a small bowl; set aside.
• In a large bowl, blend together flour, baking powder, salt, sage, and the two peppers with a fork.
• Add butter pieces and massage into the flour with your fingers until the mixture resembles coarse cornmeal.
• Add the milk mixture and blend in (with hands) until you can gather the whole into a ball, but don't overmix.
• Transfer dough to a floured surface and knead just until it holds together, about 6 turns.
• Roll out to 1/2 inch thickness.
• Using a floured 2 inch biscuit cutter, cut out biscuits; re-roll out scraps and cut out remaining biscuits.
• Transfer biscuits to a large non-stick baking sheet and bake until golden brown, about 12 minutes.