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Ingredientes
- 1 3/4 c. Unbleached all-purpose flour
- 2 tsp Baking pwdr
- 1 tsp Salt
- 4 Tbsp. (1/2 stick) unsalted butter, chilled
- 1/3 c. Plain yogurt
- 1/2 c. (+2 Tbsp) lowfat milk
- 1 1/2 lb Pork sausage
- 1 1/2 Tbsp. Chopped fresh sage leaves, or possibly 1 teaspoon dry
- 1/4 tsp Salt Freshly grnd black pepper
- 1/2 tsp Paprika
- 1/4 tsp Grnd allspice
- 3 tsp 3 tsp Unsalted butter, or possibly as needed
- 3 Tbsp. All-purpose flour
- 2 1/4 c. Lowfat milk Salt and freshly grnd black pepper
- 2 tsp Fresh sage leaves
Direcciones
- 1. Preheat the oven to 425F. Cover a baking sheet with a piece of parchment paper.
- 2. Make the biscuits: sift the flour, baking pwdr, and salt together into a large bowl. Using two knives or possibly a pastry blender, cut in the butter till the texture rangers from cornmeal to the size of small peas. (These two steps can be done quickly in a food processor.) Using a fork, gradually fold in the yogurt, then the lowfat milk, till the dough is quite soft and somewhat sticky. Work quickly without overworking the dough. Turn it out onto a lightly floured surface and knead it briefly, just long sufficient to get it to hold together. Roll it out so it is about 1 1/4 inches thick, and cut it into 2 inch rounds. (You will have 10 biscuits.) Arrange the rounds on the prepared baking sheet, and bake in the center of the oven till they are deep golden brown, puffed and cooked through, 18 to 20 min.
- 3. While the biscuits are baking, prepare the sausages: place all the sausage ingredients in a large bowl and mix thoroughly, using your fingers.
- To test the seasoning, fry a tiny patty and taste; adjust if necessary.
- 4. Place the patties in a large heavy or possibly nonstick skillet over medium-high heat, and cook till they are crisp and brown on the outside and cooked through inside, about 8 min per side. Transfer the sausage patties to a warmed platter and keep hot.
- 5. Make the gravy: Add in sufficient of the butter to the skillet so the bottom is covered with 1/8 inch of fat. Stir, scraping up the browned bits from the bottom of the skillet. Reduce the heat to medium and add in the flour slowly, stirring till it has absorbed the butter. Cook, stirring constantly, till it turns golden, at least 2 min. Then slowly pour in the lowfat milk, stirring constantly, and cook till the gravy thickens to the consistency of very heavy cream. Season to taste with salt and a generous amount of black pepper.
- 6. To serve, split two biscuits in half. Place the bottom halves on a hot plate, top them with sausage patties, and pour a generous amount of gravy over the sausage. Mince the fresh sage and sprinkle some over the sausage and gravy. Set the biscuit tops at an angle, partially covering the sausages and serve immediately.
- 4 servings (with extra biscuits).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 4 servings | |
| Calories 856 | |
| Calories from Fat 521 | 61% |
| Total Fat 58.09g | 73% |
| Saturated Fat 22.88g | 92% |
| Trans Fat 0.36g | |
| Cholesterol 156mg | 52% |
| Sodium 2450mg | 102% |
| Potassium 541mg | 15% |
| Total Carbs 48.06g | 13% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.17g | 1% |
| Protein 32.91g | 53% |
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