Breakfast Sausage and Peppercorn Gravy for Buttermilk Biscuits, Pasta, Mashed Potatoes Or Fries
Posted By: Delish582674
Pro Chef Or Baker? No
Is This Recipe In Your Cookbook? Yes
Origin: Unknown
Local Name: Breakfast Sausage in Peppercorn Gravy
Primary Ingredients: Pork
Primary Spices: Thyme, sage, allspice, nutmeg, cayenne pepper
Prep Time: 15 Minutes
Cook Time: 1 Hours
Skill Level: 1
Categories: Breakfast, Lunch, Dinner, Party
Intro By Creator: This recipe is amazing! We make a spice mix for 10 batches and keep it in a jar. Makes a meal in under 20 minutes.
Creator's Notes & Tips
This is a fantastic and versatile dish. You can use beef if you prefer, or a 50/50 pork/beef mix. We prefer pork because it’s juicier.
When you have the spices pre-mixed in a jar, the meal then really becomes a mid-week gourmet dish. Serve with any kind of salad or greenery you like.
This is the SAME MEAT recipe you’ll find under “Breakfast Sausage“.
The only difference is that the meat is fried and broken into chunks in a skillet and mixed with the gravy, instead of shaping them into patties.
That said… you can shape them into patties or little sausages and pour the gravy on top. It goes perfectly with “Peppercorn Gravy“, which is the same recipe filed separately that’s here with the sausages.
It’s all especially yummy when served with “Southern Buttermilk Biscuits“.
How To Make It Delishier
Ingredients
For the Meat Mix
- 1 lb. of ground pork
- 1/2 tsp salt (5 tsp for 10)
- 1/2 tsp pepper (5 tsp for 10)
- 1/2 tsp thyme (5 tsp for 10)
- 1/2 tsp sage (5 tsp for 10)
- 1/4 tsp allspice (2.5 tsp for 10)
- 1/8 tsp onion powder (1.25 tsp for 10)
- 1/8 tsp nutmeg (1.25 tsp for 10)
- 1/8 tsp cayenne pepper (1.25 tsp for 10)
- 1/8 tsp red pepper flakes (1.25 tsp for 10)
- 1/4 tsp garlic powder (2.5 tsp for 10)
- 1/4 tsp marjoram (2.5 tsp for 10)
- 1tspn (packed) brown sugar – add when cooking, not in the spice premix
- ***When making a spice mix for a batch of 10, add 1 tbsp + 1 tsp per batch of the spice mix + 1 tsp of packed brown sugar. The sugar might get clumpy if you put it into your 10 batch mix, so it’s best to add it when mixing the meat.
Peppercorn Gravy
- 4 tablespoons butter
- 4 tablespoons flour
- 2 teaspoons fresh cracked ground pepper
- 1 teaspoon salt
- ½ teaspoon garlic salt
- 2 ½ cups milk
Instructions – For The Meat
- In a large bowl mix the spices and the meat.
- In a large skillet, cook the meat until just a little brown and most of the juices have been cooked off. You can break up the larger clumps with a spoon so no clump is too big to fit on a fork.
- Once cooked, remove from the heat and set aside.
Instructions – For The Sauce
- To make the gravy, melt the butter in a medium sauce pan and then whisk in flour and pepper, and while continuously whisking stir in the salt and garlic salt.
- Slowly pour in the milk and turn heat to medium, whisk occasionally and it will thicken (about 5 minutes) then remove from heat and serve.
Instructions – Final Step
- Once the sauce has thickened up, pour the sauce over the meat you set aside. Mix gently, return to medium heat, then serve with Buttermilk Biscuits, or with pasta, mashed potatoes or even French fries.
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