Homemade Sausage Biscuits and Gravy

The product page lists salt, spices, and pepper and describes sage, pepper, and a hint of nutmeg, which is exactly the country sausage flavor a pan of gravy is built on. Fatty trim through a fine plate gives you the drippings you need to make the roux.

Made with

• Old Style Breakfast Sausage Seasoning

Ingredients and steps

Makes: one 25 lb batch of fresh breakfast sausage (the gravy for 6 uses 1 lb; freeze the rest in 1 lb packs)

Amounts: one package is sized for a full 25 lb batch. Follow the package directions. This kit has no cure pack, so it's fresh sausage.

Ingredients

• 25 lb fatty pork trim or boneless pork shoulder (about 70-75% lean), very cold, cut into 1-inch pieces
• 1 package Frisco Old Style Breakfast Sausage Seasoning
• For the gravy: 1/4 cup flour, 3 cups whole milk, black pepper, and salt only if needed
• 6-8 warm biscuits, homemade or store-bought

Steps

1. Keep the meat and grinder parts ice cold. Grind the pork through a 1/8" plate.
2. Add the seasoning package and mix until sticky and well blended, as the package directs.
3. Fry a small test patty to check the flavor. Then pack the sausage into 1 lb bulk bags. Refrigerate what you'll use in 1-2 days and freeze the rest; USDA suggests using frozen fresh sausage within 1-2 months for best quality.
4. Gravy: Brown 1 lb of the sausage in a large skillet over medium heat, breaking it up, until no pink remains and it reaches 160F.
5. Leave about 1/4 cup of fat in the pan. Sprinkle in the flour and stir 1-2 minutes.
6. Slowly whisk in the milk. Simmer, stirring, 5-7 minutes, until thick. Season with plenty of black pepper, taste, and add salt only if it needs it.
7. Split the biscuits and ladle the gravy over the top.

Pair it with

Chorizo Sausage Seasoning. For breakfast burritos on the next Saturday, the product page gives a 25 lb fatty pork batch and a venison option with hog jowl.