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SAUSAGE: Ingredients for sausage!
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Adjust cayenne pepper to desired spice level.
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Nutmeg is optional.
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Mix together all spices and salt with pork.
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Use a fork and don't mash too much.
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Let sit for a few hours if possible.
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BISCUITS: Ingredients!
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You can use shortening or lard in place of butter.
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If you don't have buttermilk, mix 120 ml milk + 120 ml yogurt (OR 225 ml whole milk + 1 Tablespoon lemon juice or vinegar + pinch salt.
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Let it sit for 30 minutes.)
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Mix flour with baking soda, baking powder, salt and sugar.
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Cut in chilled butter using two forks, or massage in with hands, until it forms pea-size lumps.
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It will look something like this.
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Slowly add the buttermilk and mix roughly with a fork.
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Be careful not to knead it.
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Mix until the dough sticks together in a big lump.
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Line a baking pan with wax paper, etc.
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Using a spoon, scoop out chunks of biscuit dough and just drop it on the pan.
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Leave a little space in between biscuits.
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Preheat oven to 425/220.
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Bake for 15-16 min until golden brown.
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Remove from oven and brush with melted butter.
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Let sit for 2-3 min on the pan.
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GRAVY: While biscuits are baking, prepare the gravy!
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Heat a frying pan on medium and fry the sausage until browned.
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Crumble it up into chunks as you're frying.
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Remove browned sausage, leaving the fat in the pan.
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Add 1 Tablespoon flour to the pan and 1 Tablespoon butter if there isn't much oil from the sausage.
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Saute the flour and fat/butter for 2-3 minutes, stirring constantly.
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Slowly pour in about 1 cup of milk.
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Bring the milk to a simmer on medium.
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Stir frequently to prevent burning.
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Add the browned sausage and simmer for about 3 minutes until the gravy thickens.
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Stir frequently.
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Add more milk if it's too thick.
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Add salt and pepper to taste (I added about 1/4 tsp each).
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Serve with hot biscuits.
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There's a couple ways to eat: - You can break up the biscuits and pour gravy over top - Slice the biscuit and half and pour over gravy - Or just leave the biscuits whole and pour over top!
