Southern Sausage Gravy Biscuits
Recipe by Joe Urban.
Southern Comfort, Designed for School Breakfast Programs
Designed for K-12 foodservice, this Southern-style breakfast puts an All Natural Jones Pork Sausage Patty at the center of a warm, split biscuit smothered in scratch-made country gravy. Rich, filling, and built to satisfy, it meets USDA meal pattern requirements and holds up well in high-volume morning service.
Ingredients
- Biscuit Sandwich:
- 50 lower-sodium biscuits, sliced
- 50 Jones Dairy Farm Pork Sausage Patties
- 1⅓ c. vegetable oil
- 1⅓ c. all-purpose flour
- 2 qt., 1 pt., ⅔ c. whole milk
- 2⅔ teaspoons salt
- 1 tbsp., 1 tsp. black pepper, ground
- 1⅓ tsp. garlic powder
- ⅓ tsp. cayenne pepper
Directions
Preheat oven to 350°F and tilt skillet to 375°F.
Place biscuits on lined sheet pans. Bake for 5–7 minutes, until golden brown. Transfer to hot holding cabinet. Hold at 135°F or above until service.
Place Jones Pork Sausage Patties on a parchment-lined sheet pan. Bake for 12–15 minutes, until hot (165°F). Transfer to a steam table pan. Hold at 135°F or above until service.
Add oil to preheated tilt skillet. Sprinkle flour evenly over oil and stir continuously for 1–2 minutes to fully incorporate. Do not allow flour to brown. Gradually add milk while stirring constantly to prevent lumps. Bring to a gentle simmer.
Cook for 5–7 minutes, stirring frequently, until gravy thickens to a smooth, pourable consistency. Add salt, black pepper, garlic powder, and cayenne. Stir until evenly blended. Cook until gravy reaches 165°F. Transfer to hotel pans. Hold at 135°F or above until service.
Assembly: Split each biscuit in half and place both halves cut-side up. Add 1 sausage patty in the center. Top with one 3 oz. spoodle of country gravy over both biscuit halves. Serve immediately.
This recipe features
Pork Sausage Patties* – 2.0 oz
This recipe features
Pork Sausage Patties* – 2.0 oz
