For the Breakfast Sausage:
- 2 1/2 lb ground pork (we used 80% spare rib tips & 20% fat cap from the Boston butt)
- 2 tbsp fresh sage, minced
- 2 tbsp black pepper, coarse fresh ground
- 2 tbsp Noble Saltworks Whiskey Barrel Smoked Finishing Salt
- 4 tsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- 1 tbsp brown sugar
- 1/4 tsp nutmeg
For the Buttermilk Biscuits:
- 2 cups self rising flour
- 1 tsp sugar
- 1/2 cup (1 stick) unsalted butter, frozen
- 1 cup buttermilk
- 2 tbsp unsalted butter, melted (for brushing)
- Cattleman’s Grill California Tri-Tip Seasoning
For the Gravy:
- 1 1/4 lb sausage
- 1/4 cup butter
- 1/3 cup flour
- 4 cups whole milk
- Oakridge BBQ SPOGOS Seasoning
To make the Breakfast Sausage, set up the Ankarsrum Mixer with the Meat Grinder Attachment and grind the pork using a medium sized die while the meat is very cold. Add all of the seasonings to the pork and quickly mix. Grind the ground pork mixture again. Transfer the mixture to a stand mixer. Using the paddle attachment, beat the mixture on medium until the sausage holds together well and becomes tacky to the touch. Transfer the sausage to a storage container and refrigerate until ready to use.
Preheat your Yoder Smokers YS640 Pellet Grill to 425ºF set up for indirect grilling.
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To make the Buttermilk Biscuits, combine the flour and sugar in a medium mixing bowl and whisk well.
Grate the frozen butter with a box grater, using the larger sized grate.
Add the butter to the dry ingredients. Quickly toss the butter in the dry ingredients to coat and distribute evenly. Using a fork, form a well in the center of the mixture. Pour the buttermilk into the well. Mix the butter milk into the flour and butter with a fork until the dough starts to clump together. Dump the mixture out onto a floured work surface. Knead and press into a square. Cut the square into quarters. Stack the quarters. Press down and roll out into a rectangle. Cut the biscuits into 6 equal sized squares. Brush with melted butter. Bake at 450 until cooked through and browning around the edges, about 25 minutes.
To make the gravy, brown the sausage in a Lodge 12” Cast Iron Skillet. Remove the sausage from the skillet and set aside. Add the butter to the skillet and let melt. Add the flour and stir constantly until the flour puts off an nutty aroma and has just slightly darkened in color. Slowly add the milk, whisking constantly until all 4 cups are incorporated. Add a shake of Oakridge BBQ SPOGOS Seasoning (a little at first, then taste and adjust). Add the browned sausage back to the skillet. Let the gravy simmer until it reaches your desire consistency.
Serve the Biscuits topped with the Sausage Gravy.