How to make sausage gravy

The word biscuit predates America, genius.

We sent all the inbreds and wastrels off our island a few years ago. They landed ashore and had babbies, and promptly forgot most of the English language or made it up as they went along. You people couldn't even remember the difference between scones and biscuits, jelly and jam.

More recipes...go!

OK - question for the forum...

Is there a way you could make a respectable biscuit without an oven? Where I live ovens are rare. Could something even similar be done on a range top with a heavy skillet or pan and a top - kind of like a big round cake? I know I saw Robert Duvall making them in a pot over the fire in Lonesome Dove, and Robert Duvall would never deceive!

We've got plenty of fresh free range pork here, fresh unpasteurized non-homogenized milk right from the udder, and all the seasonings for the gravy - just no oven.

Just Trina,

Have I told you yet today that YOU ROCK!!!!

Thanks so much for the reply. We also have plenty of carbon here (charcoal) for grilling and such. I can't wait to try it. I was just at the butcher here this morning and he had all kinds of pig that was killed just today. I almost think I could achieve a real trail breakfast if I try. Totally free of any preservatives, pasteurization, packaging, etc.,. A fantasy of mine since I learned what a friggin' bubble we live in!

I don't know what the hell karma is good for, but have one on me!

sausage gravy on biscuits? as in the ones you dunk in your tea or coffee? YUCK.

Now, here´s how you can make your own sausage patties: really good,,,and EASY Amaze your friends.....

Breakfast Sausage
Makes: 12–14 Patties
Total Time: 10 Minutes + Chilling
Combine and Shape:
1 lb. unseasoned ground pork
2 t. paprika
2 t. fresh ginger, minced
1 t. lemon zest, minced
1 t. fennel seed, crushed
1 t. ground sage
1 t. kosher salt
1/2 t. crushed red pepper flakes
1/4 t. ground nutmeg

Slice and Fry:
Refrigerated sausage, cut into patties

After making your own homemade sausage, you may never go back to store-bought.
Combine all ingredients in a large bowl, using your hands to gently blend the mixture. Divide sausage in half and mound one half in the center of a piece of plastic wrap. Shape sausage into a cylinder by wrapping the plastic around the meat and rolling it back and forth. Twist the ends tightly and freeze until slightly firm, about 1 hour (or chill overnight). Repeat process with remaining sausage.

Slice sausage into 1/2"-thick patties and fry in a heavy nonstick skillet over medium-high heat. Brown on both sides, frying just until cooked through, about 10 minutes total. Drain sausage patties on a paper towel-lined plate before serving.

Sausage gravy on the biscuits and
the hashbrowns! With a side of bacon!

Mmmmmm