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Today’s recipe comes from guest chef Leslie Hamilton of Avita Health & Rehab at Reeds Cove.
1 lb. ground pork sausage, browned
1 5 oz. can evaporated milk
2 Tbsp. butter
4 cups sausage gravy (see recipe below, or use packaged gravy)
16 biscuits (see recipe below or use 2 tubes of biscuits)
- Pan Drippings from 1 lb. ground pork sausage
- ¼ cup all-purpose flour
After browning sausage, transfer ground meat to a paper-towel lined plate
Pour pan drippings into a large measuring cup, scraping browned bits into the cup. Skim and reserve fat from the drippings. Place ¼ cup of the fat in a medium saucepan. Stir in flour. Add enough water to remaining drippings in the measuring cup to equal 2 cups. Add all at once to the flour mixture. Cook and stir over medium heat until thick and bubbly. Cook and stir one minute more. Season to taste with salt and pepper.
- 10 cups all-purpose flour, or six cups all-purpose flour and 4 cups whole wheat flour
- 1/3 cup baking powder
- ¼ cup sugar
- 2 cups shortening
- 2 tsp. salt
- ¼ cup milk
In a bowl, stir together flour, baking powder, sugar, and 2 teaspoons salt. Cut in shortening till mixture resembles coarse crumbs. Add ¼ cup milk, and stir with a fork until dough clings together. On a lightly floured surface, knead dough gently for 10-12 strokes. Roll or pat to ½ inch thickness. Cut with a 2 ½ inch biscuit cutter, dipping into flour between cuts.
To prepare casserole:
Prepare sausage, gravy and biscuits according to directions above (or used packaged gravy and biscuits). In a large stainless steel bowl, whisk eggs, evaporated milk, and salt. Scramble, using butter to soften, until just before done. (Leaving them a little undone improves casserole texture, as the eggs are cooked further when the casserole is baked.)
In a rectangular pan (9×13), layer gravy & sausage, eggs, gravy & sausage, eggs, gravy & sausage, and then add a layer of the biscuits on top, completing the casserole. Bake at 350 degrees until biscuits are golden brown.