“Blue Biscuit” Sausage with Smothered Pepper Gravy ~
~ Skirt in the Kitchen ~
Set oven temp to 450 degrees Fahrenheit.
Stir together: 2 cups all-purpose flour, 1/2 teaspoon salt, 4 teaspoons baking powder, and 3 teaspoons sugar. Fork in dry ingredients 1/2 cup butter-flavored shortening (Not the same result with white shortening for this; use the yellow shortening.) Set aside.
Whisk 2 large eggs, frothy; add and whisk altogether with 1 1/3 cups whole milk.
Stir until just moistened.
Spoon into 2 buttered cake pans or 1 oblong.
Bake until lightly golden. Brush salted butter over the tops and sides when fresh out of the oven.
For the gravy, on medium-low heat, brown and cook pork sausage patties in 1 teaspoon olive oil to get it started, but make sure the skillet is hot, first. When patties are cooked evenly all the way through, pour into the skillet 1 can of beef broth. Whisk to prevent lumps. Bring to a good heat, a light boil, then whisk in enough flour to “ball up”… Add water from here on out, a little at a time, to make brown gravy. Reach a slight thickening point, turn down to the lowest heat setting just to keep it warm. Stir in a little bit of Kitchen Bouquet, kosher salt and freshly grated black pepper (not much). Taste it. Cover the skillet.
Chop 1 red bell pepper
and a good amount of fresh cilantro.
Begin sauteing in a medium-large skillet in 3/4 stick of unsalted butter.
Saute 1 chopped purple onion and 1 minced garlic clove. Sprinkle red pepper flakes. After sauteing, drain, add and stir combination into the gravy.
Build your biscuit–
Pour gravy over the sausage biscuit with the peppers and cilantro mixed into the gravy. This is very good (My husband loves it.).
Leave a Reply