Homemade Sausage and White Gravy

By NicoleS

Ingredients

• Sausage:
• 1 pound ground pork
• 2 cloves garlic, smashed and chopped to a paste
• 2 tablespoons finely chopped fresh sage (2 tsp. dried)
• 1 tablespoon finely chopped fresh thyme (1 tsp. dried)
• 1 teaspoon onion powder
• 1/2 teaspoon fennel seed
• 2 tablespoons canola oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• White Gravy:
• 2 cups whole milk
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Details

Servings 4
Adapted from cookingchanneltv.com

Preparation

Step 1

For the sausage: Combine the pork, garlic, sage, thyme, onion powder, fennel, and oil in a large bowl and season with salt and pepper. Cover the sausage and refrigerate for at least 30 minutes to allow the flavors to meld. Cook's Note: The sausage can be prepared 8 hours in advance and refrigerated. Form the sausage mixture into 8 patties. 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.

For the cream sauce: Put the milk in a small saucepan and bring to a simmer over medium heat. Melt the butter in a second small saucepan over medium heat, whisk in the flour and cook for 1 minute, do not allow the flour to color. Slowly whisk in the warm milk, increase 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; add any grease from cooking the sausage; season with the salt and pepper. Keep warm. Yield: 2 cups

For the eggs: Beat the eggs in a large bowl and season with salt and pepper. Melt the butter over low heat in a large nonstick skillet. Add the eggs and cook slowly, stirring constantly with a wooden spoon, until soft curds form.

Slice each biscuit in half and put a sausage patty on the bottom of each biscuit and place the other half on top. Serve 2 sausage biscuits per person. Serve with cream sauce and scrambled eggs.