Minnesota Delights: Fried Egg Country Sausage Gravy and Biscuits

This recipe I made recently just may need to be my new New Year’s Day tradition!

Fried Egg Country Sausage Gravy and Biscuits

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Biscuits:
2 cups (10 ounces) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon sugar
¾ teaspoon salt
1 cup buttermilk
8 tablespoons butter, melted and slightly cooled

Gravy:
1 cup ground Breakfast or andouille sausage
1/2 cup unsalted butter
1/2 cup all purpose flour
1 quart whole milk
4 oz thyme
Salt and black pepper

Eggs
Salt & pepper

Make Ahead Biscuits: Heat oven to 475 degrees F. Line a rimmed baking sheet with parchment or a silpat liner.

In a large bowl, whisk together the dry ingredients. In a 2-cup liquid measure, stir together the chilled buttermilk and melted butter until the butter forms small clumps. Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl.

Using a greased ¼-cup measure, scoop out mounds of the dough and drop them onto the prepared baking sheet, spacing about 1 ½ inches apart. Bake the biscuits until the tops are golden brown and crisp, 12 to 14 minutes. Remove from the oven, brush with additional melted butter. Serve warm or can be reheated.

To Make Gravy: In a medium saucepan, melt half of the butter over medium heat. Add sausage and saute, stirring continually, until sausage has broken apart and browned thoroughly. Add remaining butter and melt. Whisk in flour 1 TB at a time, until butter, flour, and sausage form a roux. Continue to cook for 5 minutes, stirring continually.

Gradually add milk and whisk in until all roux has dissolved into the milk, creating a smooth gravy. Pick thyme off stem and rough chop. Add to gravy. Grind fresh black pepper into gravy and add salt to taste.

Fry eggs. Salt and pepper to taste.

Serve over your favorite buttermilk biscuits and top with a fried eggs.

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