Country-Style Biscuits and Pork Sausage Gravy With Shallot, White Wine, and Cracked Peppercorns
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 1 Shallot
- 2 Garlic Cloves
- 1 Sage Sprig
- 2 Thyme Sprigs
- 8 oz. Ground Pork
- 1/4 Cup Flour
- 2 oz. White Cooking Wine
- 8 oz. Milk, Low-Fat
- 1 tsp. Home Chef Gravy
- Seasoning Blend
- 6 Biscuits
- 1/4 oz. Baby Arugula
Directions
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Preheat the oven to 350 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Peel and cut shallot into fine dice. Mince garlic. Stem and mince sage. Stem and mince thyme.
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Heat a medium pan over medium-high heat. Add 1 tsp. olive oil, shallots (to taste), and garlic. Cook until soft, about 1 minute. Cooking garlic and shallots (aromatics) in oil at the beginning of a dish helps release all the flavor of the aromatics into the oil, which in turn, flavors the whole dish.
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Add ground pork to pan and cook for 6-8 minutes, or until no pink remains and meat has begun to brown. Use a spatula or spoon to break up the meat into small pieces as it cooks.
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Keep pan over medium-high heat and add flour to pan. Stir to coat meat evenly. Add white wine and cook for 1 minute. Add milk, ΒΌ cup of water, gravy seasoning blend, sage, and thyme. Stir to combine. Boil, reduce to simmer and cook 4-6 minutes, or until desired thickness is achieved. Season to taste with salt and pepper. Set aside. Adding flour to fat in order to thicken a sauce is a technique called making a “roux”, pronounced “roo”. Starches in this flour and fat mixture are what turn liquids into smooth sauces when brought to a boil.
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While gravy is cooking, arrange biscuits evenly on baking sheet. Lightly brush with 1 tsp. olive oil. Bake for 5 minutes, or until warmed through.
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Arrange 3 warmed biscuits on each plate. Cover biscuits with pork sausage gravy. Garnish with arugula and freshly ground black pepper if desired.