Pork sausage and sausage gravy

Pork sausage and sausage gravy

By
From
Deep South
Serves
4
Photographer
Andy Sewell

This is a simple chilli/sage pork sausage recipe that can be used in multiple ways. Shaped into patties and fried, it makes the perfect breakfast sandwich with a buttermilk biscuit – the ubiquitous ‘sausage biscuit’. Folded into a creamy béchamel with cracked black pepper, as in this recipe, it becomes a veiling sauce for fresh biscuits in sausage gravy.

Ingredients

Quantity Ingredient
1 1/2 tablespoons salt
2 teaspoons freshly ground black pepper
a bunch fresh sage leaves, dried and ground to a powder
1 teaspoon chilli flakes
3 garlic cloves, crushed
350g lean pork, sinew removed, cut into 2.5cm cubes
475g pork fat, cut into 2.5cm cubes

For the gravy:

Quantity Ingredient
100g bacon fat
50g plain flour
1 litre milk, warmed
2 teaspoons coarsely ground black pepper
1 teaspoon chilli flakes
sea salt

Method

  1. Using a pestle and mortar, grind the salt, pepper, sage, chilli flakes and garlic to a loose paste. Transfer to a bowl, add the lean pork and the pork fat and mix well. Cover and leave in the fridge to marinate for 24–48 hours; the longer you leave it, the more time the salt and spices will have to get to know the meat.
  2. Place the meat in the freezer 2 hours before mincing so it will firm up. Mince through the finest disk of a mincer and turn out into a large bowl. Mix well by hand to make sure everything is evenly distributed. Cover and store in the fridge. Before using it in your recipe, fry a small piece to check the seasoning and adjust if necessary with more salt or spice.
  3. Melt the bacon fat for the gravy in a frying pan over a medium heat. Add the sausage mixture and cook until browned, crumbling it with the back of a spoon in the pan. Spoon out the sausage from the pan and add the flour. Cook gently, stirring constantly, to make a light roux, then season with salt. Slowly stir in the warm milk, then raise the heat to medium- high and cook until thickened. Return the sausage to the sauce and season with the black pepper and dried chilli flakes, adding more salt if needed. Serve immediately.
Tags:
American
Southern cooking
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