I bought some of your mild breakfast sausage at the Charlotte Farmer’s Mkt on Sat. Although I can’t eat it due to the spices, my family absolutely LOVED it! My husband, who normally doesn’t care for pork products, couldn’t stop eating the sausage. My mother, who rarely eats more than a few bites of her food, ate two patties. My daughter also conceded that it was much better than what I normally buy at Target. Thank you so much! I’m hopeful that you sell beyond the Charlotte Farmer’s Mkt as it is a good distance from our home. I will keep an eye out for your products. Many thanks for making this morning’s breakfast such a hit! - Lynn A.
- 1/4 cup Grateful Growers rendered lard
- 2 cups self-rising flour
- aboutÂ 3/4 cup milk or buttermilk
Heat oven to 450 degrees. Use a pastry blender or 2 knives in scissor fashion to cut lard into flour until the mixture is crumbly. With a fork, stir in enough milk to form a soft dough. DO NOT OVERMIX, or the biscuits will be tough. Turn dough onto a floured cloth and pat down to about 1 inch thick. Cut biscuits with a floured cutter or jelly glass, place them on a baking sheet and bake for 10-12 minutes.
- 1 pound of Grateful Growers breakfast sausage (mild or hot)
- AboutÂ 1 cup of flour
- About 2 cups of milk
Brown sausage in a skillet over low-medium heat.
Toss in flour a few tablespoons at a time, stirring as you go. When the meat and bottom of the pan are coated, continue stirring and cook for a couple of minutes until the mixture begins to brown lightly. Stir in milkÂ 1/4 cup at a time, until the bottom of the skillet is covered. Cook for a few minutes, stirring occasionally. Add more milk until you achieve the desired consistency. If the gravy is too thick, add milk, if it’s too thin, keep cooking.
Serve over split biscuits or use toasted sliced bread instead of biscuits if you’re in a hurry. For a really decadent meal, serve with sunny-side-up Grateful Growers eggs.