After all the disruption in the meat industry that happened in the early part of the year due to the Corona virus, pork shoulder prices suddenly dropped and I was able to pick up some pork shoulder for 1.29 a pound. Given that my favorite spicy sausage (Bob Evans) was going for 6.99 a lb, I decided to give it a go.
I use my KitchenAid mixer with the KitchenAid food grinder. The kit has everything you need to make and stuff sausage.
Run it through the coarse grinder first.
Grinding is easier with frozen meat.
Then add your seasoning. I used AC Legg because comments in the reviews let me to believe it was close to Bob Evans Spicy, and it was. I did add just a bit extra crushed red peppers.
After adding the seasoning, I will usually take a teaspoon of the sausage and cook in the microwave in a ramekin for about 30 seconds (until heated through) then taste and adjust the seasoning. Re-doing the seasoning after is just a real pain.
Then…I made my favorite breakfast with it…biscuits and gravy.
It’s super easy.
Heat your sausage through, and add your flour and seasonings. Cook for just a minute.
Add your milk and heat through until thickened. This goes faster if the milk has been warmed in the microwave.
I also made a second batch of this, and added the same seasonings, but also added ground fennel power, to make it an Italian style spicy sausage.
And there you go. This time I served these with Cheesy Garlic Butter Biscuits and that was a very flavorful combination!
And served with a Bloody Mary. Here, garnished with Penrose Pickled Sausage Copycat, Zippy Marinated Mushrooms, Dilly Beans, and Byzantine Olives. Fresh, homemade Bloody Mary mix was generously provided by a coworker, and could not have been more tasty!
- 1 pound spicy breakfast sausage (I prefer Bob Evans)
- 1/4 cup flour
- 4 cups milk
- salt and pepper to taste
- Brown sausage in pan. Add flour and cook for several minutes to drive off flour flavor. Add milk and cook and stir on medium until thickened. Season to taste and serve over biscuits.