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1
Combine the pork, garlic, onion powder, sage, thyme, and oil in a large bowl and season with salt and pepper.
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2
Cover and refrigerate for at least 30 minutes and up to 8 hours to allow the flavors to meld.
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3
Form the sausage mixture into 8 patties, each 1/2 inch thick.
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4
Heat a large nonstick pan over high heat and cook the patties until golden brown on both sides and just cooked through, about 5 minutes per side.
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5
Beat the eggs in a large bowl and season with salt and pepper.
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6
Melt the butter over low heat in a large nonstick skillet.
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7
Add the eggs and cook slowly, stirring constantly with a wooden spoon, until soft curds form.
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8
Slice each biscuit in half, put a sausage patty on the bottom of each biscuit, and top with cream gravy and some parsley.
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9
Serve 2 biscuits per person, with the eggs and biscuit tops on the side.
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10
Put the milk in a small saucepan and bring to a simmer over medium heat.
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11
Melt the butter in a small saucepan over medium heat.
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12
Whisk in the flour and cook for 1 minute without browning.
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13
Slowly whisk in the warm milk.
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14
Raise the heat to high and continue whisking until the sauce begins to thicken and the raw taste of the flour has been cooked out, about 5 minutes.
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15
Season with the salt and pepper.
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16
Serve warm.
