Serves: 4
Total Calories: 887

GRAVY
12 ounces bulk pork sausages, plain, sicy, or seasoned as you prefer
3/4 cup chopped onion (1 small)
1/4 cup all-purpose flour
2 1/4 cups milk
salt and freshly ground black pepper
BISCUITS
2 cups al-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cold vegetable shortening, cut into 1/4-inch cubes
3/4 cup buttermilk
1/4 cup unsalted butter, melted (optional)
Freshly chopped parsley for garnish (optional)
hot sauce, for garnish (optional)

1. To make the gravy: In a heavy saucepan over medium heat, sauté the sausage, breaking it up and turning as needed, until well crumbled and browned. Using a slotted spoon, transfer the cooked sausage to a paper towel to drain. Pour off the drippings, leaving at least 2 tablespoons in the skillet (adding vegetable oil or butter, if needed). Stir in the onion, reduce the heat to medium-low, and cover. Cook, stirring occasionally, until the onions are slightly caramelized, about 20 minutes. Increase the heat to medium-high. Sprinkle the flour over the onions and stir until the flour has blended into the fat and the onions. Cook for 1 minute. Stir in the milk, a little at a time, whisking constantly, until the sauce thickens. Add the sausage, reserving 1/2 cup for garnishing. Season to taste with salt and pepper, and set aside.
2. To make the biscuits: Preheat the oven to 350ºF. Line a baking sheet with parchment paper or leave ungreased and set aside.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well blended. Using your fingers or a pastry blender, work the shortening into the flour mixture until it resembles fine crumbs.
4. Make a well in the center of the flour-butter mixture and add the buttermilk all at once, stirring until it forms a soft, sticky ball. Turn out onto a lightly floured work surface. Using lightly floured hands, gently form a ball, then gently knead the dough a couple of times, and pat it out 3/4 inch thick. Using a 2-inch biscuit cutter, cut the dough straight down into even rounds. Pat the scraps together and cut out more rounds. If desired, for crisp tops, brush the biscuit tops with melted butter, then place the biscuits, buttered side up, 1/2 inch apart on the baking sheet. Bake in the upper third of the oven until lightly golden on top, 10 to 12 minutes.
5. To assemble: During the last 5 minutes the biscuits are baking, reheat the gravy over low to medium heat until hot, stirring as needed. Place 3 to 4 hot biscuits on a plate and divide the gravy over them. Garnish with the reserved sausage and parsley, if desired. For added zip, streak the top with Tabasco sauce.


From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 887
Calories from Fat: 524

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