Sausage and Biscuit Skillet (Boma)

By dadfrommichigan

Ingredients

• 1 pound Bulk Sausage
• 1 each Green Pepper, large dice
• 1 each Red Pepper, large dice
• 2 each Yellow Squash, large dice
• 1 each Zucchini, large dice
• 2 each Russet Potatoes, medium dice
• 1 tablespoon Granulated Garlic
• 1 tablespoon Ground Cumin
• 1 tablespoon Ground Coriander
• 1 teaspoon Turmeric
• 2 teaspoon Kosher Salt
• 1/4 teaspoon Cayenne Pepper
• 1 1/2 teaspoon Black Pepper
• 1 tablespoon sugar
• Boursin Cheese Sauce
• 2 ounces Butter
• 2 ounces Flour
• 1 tablespoon Fresh Thyme
• 1 pint Heavy Cream
• 1 package Boursin Cheese
• To taste Salt and Pepper

Details

Servings 10

Preparation

Step 1

In a skillet over medium high heat, add the sausage and cook until brown using a metal spatula to break the sausage apart. While the meat is cooking, add half the spices.

Once the meat cooks for 10 minutes, add all the vegetables including the potatoes. Add the remaining half of the spices. Cook another 10 minutes until the vegetables are tender, but not mushy.

Remove the skillet from the heat and drain the fat. Set the sausage mixture aside for later.

To make the boursin cheese sauce: In a saucepot over medium high heat, melt the butter. Slowly add the flour using a whisk to form a roux. Cook the roux for one minute. Add the heavy cream, whisking as you go, to incorporate the cream. Turn the heat down to low and cook for 5 minutes.

Add the boursin cheese and fresh thyme, stirring as you cook for an additional 5 minutes. Add salt and pepper to taste. Remove from heat and chill.

When it is time to serve this dish for breakfast or brunch, place the sausage mixture in a large mixing bowl. Slowly add the boursin cheese sauce to make a mixture similar to a pot pie filling. Preheat the oven to 350o. Place the sausage and cheese mixture in a casserole dish and top with your favorite store-bought biscuit. (The biscuits need to be raw.) Bake about 20 minutes or until the biscuits are brown. Serve immediately.

Both the sausage and cheese sauce can be made the day ahead and mixed together on the day of service.