Homemade breakfast sausage with laminated buttermilk biscuits and gravy
Binging with Babish · ♥ 10.3K likes · 735.6K views · 87 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 lb fatty pork butt
- 1 lb bacon
Trim the pork butt and cut it into one inch cubes; slice the thick cut bacon into one inch pieces and toss the two together.
Spread them out on two parchment-lined baking sheets without crowding and freeze 15 to 20 minutes until firm around the edges, with the grinder parts frozen at least 30 minutes.
Grind on a relatively coarse plate, feeding a consistent amount of bacon in with the pork so it distributes evenly.
- 1½ tsp fresh sage
- 1 tsp fresh rosemary
- 1 tsp fresh thyme
- 1 tsp light brown sugar
- ¼ tsp garlic powder
- ¼ tsp red pepper flake
- 0.125 tsp nutmeg
- ¼ tsp ground fennel
- 1 tsp kosher salt
- ¾ tsp freshly ground black pepper
Spread the ground meat on a rimmed baking sheet and sprinkle the sage, rosemary, thyme, brown sugar, garlic powder, red pepper flake, nutmeg, ground fennel, salt and pepper as evenly as possible per pound, then mix with gloved hands until homogenous.
- butter
Press out a test patty and fry it in a little butter to check the seasoning, adjusting salt or herbs as needed.
- 15 oz flour
- 2 tbsp sugar
- 4 tsp baking powder
- ½ tsp baking soda
- 1½ tsp kosher salt
For the biscuits, whisk the flour, sugar, baking powder, baking soda and salt together.
- 8 oz butter
Grate the frozen butter into the dry ingredients on the large holes of a cheese grater and toss, preferably gloved, until every piece is coated and evenly distributed.
- 1¼ cup buttermilk
Make a well, add the cold buttermilk and mix with a rubber spatula until it just comes together into a shaggy ball.
Turn out onto a generously floured surface and laminate: roll to a rectangle about 12 by 9 inches, fold in thirds with a bench scraper, reflour, rotate 90 degrees and repeat, five times in all.
Pat into a rectangle, wrap tightly in plastic and refrigerate at least 30 minutes, up to overnight.
Flour generously and roll out to a rectangle about 10 by 6 inches, trim the edges with the sharpest blade and cut six biscuits with clean cuts, lifting them with a spatula or bench scraper so the edges are not pinched.
- melted butter
- finishing salt
Brush with melted butter, sprinkle with finishing salt and bake at 400F for 20 to 25 minutes until doubled in height and golden brown.
- 1 lb homemade sausage
Cook and mash about a pound of the homemade sausage in a large saucepan over medium high heat until lightly browned and cooked through.
Sage sausage gravy and serving
- 1 tbsp fresh sage
- 2 tbsp flour
- 1 cup milk
Lower the heat, add the optional chopped sage, butter if necessary and the two tablespoons of flour, cook about a minute to a pasty roux, then add the milk in little splashes, whisking constantly.
- nutmeg
Cook two to three minutes to the desired consistency, season with kosher salt, pepper and a little freshly grated nutmeg.