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Categories:
flour baking powder salt butter yogurt milk sausage sage salt black pepper paprika allspice ground butter flour milk salt black pepper sage
Viewed: 63 - Published at: 6 years agoIngredients
- 1 3/4 cup flour, unbleached all-purpose
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoons butter unsalted, chilled (1/2 stick)
- 13 cup yogurt, plain plain
- 1/2 cup milk + 2 tb
- 1 1/2 pound sausage
- 1 1/2 tablespoon sage leaves, fresh, minced OR 1 ts dried
- 1/4 teaspoon salt
- black pepper freshly ground, to taste
- 1/2 teaspoon paprika
- 1/4 teaspoon allspice ground
- 3 teaspoons butter unsalted
- 3 tablespoons flour, all-purpose
- 2 1/4 cups milk
- salt to taste
- black pepper freshly ground, to taste
- 2 teaspoons sage leaves, fresh
Method
- Preheat the oven to 425F (220C).
- Cover a baking sheet with a piece of parchment paper.
- Make the biscuits: sift the flour, baking powder, and salt together into a large bowl.
- Using two knives or a pastry blender, cut in the butter until the texture ranges from cornmeal to the size of small peas.
- (These two steps can be done quickly in a food processor.)
- Using a fork, gradually mix in the yogurt, then the milk, until the dough is quite soft and somewhat sticky.
- Work quickly without overworking the dough.
- Turn it out onto a lightly floured surface and knead it briefly, just long enough to get it to hold together.
- Roll it out so it is about 1 1/4 inches thick, and cut it into 2 inch rounds.
- (You will have 10 biscuits.)
- Arrange the rounds on the prepared baking sheet, and bake in the center of the oven until they are deep golden, puffed and cooked through, 18 to 20 minutes.
- While the biscuits are baking, prepare the sausages: place all the sausage ingredients in a large bowl and mix thoroughly, using your fingers.
- To test the seasoning, fry a tiny patty and taste; adjust if necessary.
- Place the patties in a large heavy or nonstick skillet over medium-high heat, and cook until they are crisp and brown on the outside and cooked through inside, about 8 minutes per side.
- Transfer the sausage patties to a warmed platter and keep warm.
- Make the gravy: Add enough of the butter to the skillet so the bottom is covered with 18 inch of fat.
- Stir, scraping up the browned bits from the bottom of the skillet.
- Reduce the heat to medium and add the flour slowly, stirring until it has absorbed the butter.
- Cook, stirring constantly, until it turns golden brown, at least 2 minutes.
- Then slowly pour in the milk, stirring constantly and cook until the gravy thickens to the consistency of very heavy cream.
- Season to taste with salt and a generous amount of black pepper.
- To serve, split two biscuits in half.
- Place the bottom halves on a warm plate, top them with sausage patties, and pour a generous amount of gravy over the sausage.
- Mince the fresh sage and sprinkle some over the sausage and gravy.
- Set the biscuit tops at an angle, partially covering the sausages and serve immediately.
