Biscuits and Sausage Gravy

As a kid, I’d eat this dish traveling South to visit Mamaw Johnson, usually at a “Stuckeys”, and at Uncle George’s house in Arkansas. I use our breakfast sausage, and Carolyn makes jalapeno biscuits from the “Essential Emeril” cookbook, which are perfect for this. Louisiana hot sauce provides a nice 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 avocado oil
1 tbsp Louisiana hot sauce

Cut each biscuit in half, place on heated griddle or pan and brown, heat up the other side also. Place 3 biscuits browned sides up on two plates.
Heat the oil in a wide nonstick pan, drop in the sausage and cook for about 5 minutes, until it starts to brown slightly, breaking it apart as it cooks.
Once the pork is done remove from the pan and set aside, lower the heat, then add the butter, stirring it while it melts. Next add the flour and mix with the butter, then slowly stir in the milk raising the heat slightly.
Continue to cook the sauce 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 it’s in the pork, so check here, and adjust as necessary.
Spoon the gravy onto the biscuits, then drizzle on some hot sauce and its done.

Emeril’s biscuits are found on page 51 of “Essential Emeril”, which we have modified to include 1 tsp of brown sugar, more buttermilk, and bake at 425 °F rather than 375 °F.