Spicy Sausage And Biscuit Sandwich Food

THE BOMB ITALIAN SAUSAGE SANDWICH

Steps:

• Preheat oven to 350 degrees
• Prepare the Homemade Red Sauce in Less Then 40 Minutes! as directed.
• Place 10 Italian sausage links on a cookie sheet.
• Bake for 30 minutes turning once until cooked though and brown on both sides.
• Slice sausages lengthwise and across for 4 pieces per link.
• Slice pepper jack into thick slices.
• Slice Italian bread loaves lengthwise.
• Sauce the insides of both halves of the bread and lay them side by side on a large cookie sheet.
• Lay the cheese slices on the sauce on the bread half that will be the sandwich top.
• Place the sausage link pieces on top of the sauce on the bread half that will be the bottom of the sandwich.
• Carefully place the top of the sandwich on top of the bottom.
• Cover the sandwiches on the cookie sheet tightly with foil.
• Bake for 15-20 minutes until the cheese melts.
• Using a bread knife, slice into sandwich size pieces and serve.
• Enjoy!

SPICY SAUSAGE GRAVY & BISCUITS

Steps:

• 1. Cook pork sausage in a skillet until no longer pink. Drain the fat off, and add in cayenne pepper, hot sauce, and red pepper flakes. Cook stirring until the meat is completely. Stir in all the flour and mix until it is dissolved into the meat (2-3 minutes). Add in milk and Worcestershire sauce. Cook over medium-low heat until thickened. Add in salt and pepper, and serve over biscuits.

CHEDDAR BISCUIT BREAKFAST SANDWICHES

Steps:

• For the biscuits: Preheat your oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
• Stir together the flour, baking powder, garlic powder and salt in a large bowl. Add the butter and snap and rub it in until the butter is pea sized. Stir in the Cheddar and chives, then make a well in the center and add in 1 1/4 cups of the buttermilk. Stir until just combined.
• Using a large tablespoon or a 1/4 cup ice cream scoop, scoop 9 biscuits onto your prepared baking sheet. Place the biscuits in the fridge while you prepare the eggs.
• For the eggs: Place a nonstick skillet over medium heat and add the sausage meat. Cook, breaking it apart with a wooden spoon, until golden brown and cooked through, 8 to 10 minutes. Remove the sausage from the pan and set aside.
• Lightly grease a 9-inch square baking pan with cooking spray. Beat the eggs and milk together in a large bowl. Season with the salt and pepper. Add the Cheddar and dill and pour into the prepared pan. Scatter over the cooked sausage and tomatoes.
• Retrieve the biscuits from the fridge and brush with the remaining 2 tablespoons of buttermilk. Bake the biscuits and the eggs for 15 minutes, then remove the eggs from the oven and set aside to cool slightly. Rotate the biscuits and continue baking until golden brown, 5 to 10 minutes.
• Cut the eggs into 9 equal pieces. If serving right away, split the biscuits in half and sandwich in the eggs. If prepping ahead, transfer the eggs to a resealable container and place in the fridge. Cool the biscuits to room temperature and transfer to a resealable container or zip top bag and place in the fridge. Both can be stored for up to four days. To reheat, simply reheat in the microwave. Biscuits can also be split and lightly toasted in the toaster.