Flaky buttermilk biscuits swathed in creamy sausage gravy and crowned with two farm eggs… now, that’s a fine reason to climb out of bed in the morning!

Serves 4

For the “Hog Wild” sausage gravy:                                                             

8 ounces Dorsey Lynn’s Country Sausage

1 to 2 tablespoons lard, as needed

2 tablespoons organic all-purpose flour

2 to 2 ¼ cups organic whole milk

Sea salt

Freshly ground black pepper

Tabasco sauce

8 eggs

2 tablespoons lard

8 Miss Grace’s Buttermilk Biscuits

Make the “Hog Wild” sausage gravy: Crumble the sausage in a 10-inch cast-iron skillet over medium heat and cook for 3 to 5 minutes, until browned. Remove with a slotted spoon.

Add lard to the skillet, as needed, to make about 2 tablespoons pan drippings.

Over medium heat, slowly sift in the flour, whisking all the time with a wire whisk. Once it’s incorporated, stir in 2 cups of the milk, add the sausage back to the skillet, and season to taste with salt, pepper, and Tabasco sauce. Lower the heat and simmer for 5 to 7 minutes, until the gravy thickens, adding a little more milk if it becomes too thick.

Prepare sunny-side-up or over-easy eggs in a skillet to assemble, split the biscuits and cover with the sausage gravy, then place two eggs atop each serving. Serve with fresh sliced tomatoes.

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