Thursday, April 7, 2011

Recipe: Biscuits and Gravy with Goat Breakfast Sausage

I am blessed to work for a local meat farm. The meat we raise and sell is mostly organic, pastured, free of chemicals, hormones, anitbiotics, and other nasties. The animals are happy and appreciated. And my understanding of different types and cuts of meats has expanded quite a bit in the 2 1/2 years I have worked for Deck Family Farm.

For example, prior to working for the Decks, I probably wouldn't have voluntarily eaten goat. But as long as I am trying to sell meats to people, I need to know what those meats are like. And it turns out that goat is one of our family favorites. A little more meaty than chicken, not as heavy as beef or pork, and packed with good flavors.

I was so excited to see that we developed a breakfast sausage over the winter and couldn't wait to try it out. This past weekend I had the opportunity to throw this basic Sausage Gravy together and it turned out really well.

The really important thing here is the addition of the yogurt which balances the goat. Also, goat is not as fatty as pork, so it is important to add the extra olive oil to get enough of a grease/flour rue.

Biscuits and Gravy with Goat Breakfast Sausage

*Biscuits – use your favorite recipe!

1 pack Deck Family Farms Goat Breakfast Sausage (Maple or Pepper)

2 tbl. olive oil

3-4 tbl. flour

2 cups of milk

1 cup yogurt

Salt a pepper to taste

*Optional – onions, garlic, herbs, Tabasco…

Goat sausage makes an excellent breakfast gravy and is lighter on the stomach than a pork-based gravy. The goat sausage needs a little extra something in the basic gravy flavor – provided here by the tartness of the yogurt. Fresh fruit makes the best side dish for this hearty breakfast.

1) Slice the sausages or remove them from their casings. In a large frying pan, heat the olive oil and cook the sausage over medium heat till done. Remove the sausage with a slotted spoon and set aside. *Here you would add onions or garlic and sauté them with the sausage.

2) Whisk the flour into the remaining fat to form a thickening rue. Work quickly so no lumps form.

3) Still whisking, add the milk to the pan and mix until the rue is smoothly combined. Whisk in the yogurt. If the gravy is already too thick, add a little more milk. If the gravy feels to thin allow it to simmer for a few minutes to thicken.

4) Stir in reserved meat. Salt and pepper to taste.

5) Serve poured over split biscuits.

1 comment:

  1. A friend sent me this link, and it sounds like a great recipe! Will have to try this against my fave gravy recipe, which I got from my Southern great-aunt (Aunt Betty’s Sausage Gravy - Antsaint - Anthony St. Clair