EAST TEXAS EGGS BENEDICT
with “Hog Wild” Sausage Gravy
Flaky buttermilk biscuits swathed in creamy sausage gravy
and crowned with two farm eggs… now, that’s a fine reason
to climb out of bed in the morning!
Serves 4
Ingredients
For the “Hog Wild” sausage gravy:
8 ounces Dorsey Lynn’s Country Sausage
1 to 2 tablespoons lard, as needed
2 tablespoons organic all-purpose flour
2 to 2 ¼ cups organic whole milk
Sea salt
Freshly ground black pepper
DORSEY LYNN’S
COUNTRY SAUSAGE
On my grandparents’ dairy farm, it wasn’t the farm report
on the kitchen transistor radio that stirred me from slumber
at 5 a.m. Nor did the aroma of brewing coffee fire up my
olfactory neurons; as a youngster, rich milk from the “house
cow,” a doe-eyed Jersey named Sally, was my preferred
morning beverage. It was the first sizzle of country sausage
hitting the cast-iron skillet that snapped me upright in bed,
ready to bolt for the kitchen. My uncle Dorsey passed the
family recipe along to me, and as good as the sausage of my
childhood was, it’s even leaner and more flavorful made
with wild hog. Keep the meat refrigerated until just before
you begin, so it doesn’t become a mushy mess when you
start mixing it with your hands.
Tabasco sauce
8 eggs
2 tablespoons lard
8 Miss Grace’s Buttermilk Biscuits
Yields 5 to 6
(2-pound) sacks of sausage
Directions
1.
Make the “Hog Wild” sausage gravy: Crumble the
sausage in a 10-inch cast-iron skillet over medium
heat and cook for 3 to 5 minutes, until browned.
Remove with a slotted spoon.
Ingredients
10 pounds feral hog meat, cut into chunks
2.
Add lard to the skillet, as needed, to make about
2 tablespoons pan drippings.
1 pound feral hog fat trimmings, cut into chunks
3.
Over medium heat, slowly sift in the flour, whisking
all the time with a wire whisk. Once it’s incorporated,
stir in 2 cups of the milk, add the sausage back to the
skillet, and season to taste with salt, pepper, and
Tabasco sauce. Lower the heat and simmer for 5 to
7 minutes, until the gravy thickens, adding a little
more milk if it becomes too thick.
1 tablespoon ground cayenne
Prepare sunny-side-up or over-easy eggs in a skillet
to assemble, split the biscuits and cover with the
sausage gravy, then place two eggs atop each serving.
Serve with fresh sliced tomatoes.
1/2 cup freshly ground black pepper
4.
82 Fall 2016 Adventure Outdoors
7 tablespoons kosher salt
1 tablespoon red pepper flakes
1/3 cup dried sage, pulverized
1/3 cup organic cane sugar
1/2 tablespoons pink salt