Biscuits and Sausage Gravy

Background: Part of our “Pork Shoulder Playbook” is to use the smaller pieces from breaking it down for ground pork, which is similar to sausage however doesn’t have the additional fat. The first batch doesn’t get any spices and is used for “Lion’s Head Meatballs”, then the remainder is seasoned and used for several recipes including one of my personal favorites these biscuits with sausage gravy. Carolyn makes her homemade jalapeno biscuits which are perfect for this, and Louisiana hot sauce provides a vinegar kick.

Ingredients:
6 oz. BJs ground pork
3 homemade jalapeno biscuits (or similar)
1 ½ cup milk
3 tbsp butter
3 tbsp All Purpose flour
1 tbsp grape seed oil
1 tbsp Louisiana hot sauce

Steps:

Cut each biscuit in half then place on heated griddle or pan and brown them, also heat up the other side when browned. Place browned side up on two plates.
Drop the oil into a wide nonstick pan and allow to heat up, then drop in the sausage and allow to cook for about 5 minutes, or until it starts to brown slightly, breaking it apart as it cooks.
Once the pork is done remove from the pan to a bowl or plate and set aside, lower the heat, and add the butter, stirring it while it melts. Next add the flour and mix that with the butter as best as possible, then slowly stir in the milk and raise the heat slightly.
Continue to cook the sauce while stirring often for about 4 minutes, the center will start to bubble, then add the pork back in and mix together well. Stop the cooking process before it seems done as it will thicken up as it cools. I don’t add salt or pepper since its in the ground pork so check for it here.
Spoon the gravy onto the biscuits, then drizzle on some hot sauce and its done.