Spicy Lamb Gravy and Biscuits

This great start to a brunch is a twist on an old southern staple, sausage gravy and biscuits.  Our true southern neighbor in Washington D.C., Jan, is an expert on all traditional southern regional dishes and has given this new approach a double 👍 thumbs up.  It has a kick to it and the spice in the sausage really wakes up the flavor of this dish that is traditionally fueled just by freshly ground pepper.

Serves 6 


  • 2 cups chopped yellow onion
  • A pinch of red pepper flakes
  • 1/2 pound of merguez sausage, casings removed
  • 1/2 pound of ground lamb, casings removed
  • 1/3 cup flour
  • Up to 4 cups of whole milk, heated
  • Salt to taste and a minimum of two teaspoons of freshly ground black pepper
  • Biscuits

The Tools

  • For cooking consistency I prefer to use a 3 1/2 quart Le Creuset cast-iron round dutch over
  • Sauce pan to heat the milk

Time to cook

  • Put tablespoon of olive oil on the dutch over and put over medium-high heat
  • Saute the onions with a pinch of red pepper flakes until translucent
  • Add the sausage meat and cook until the pink is gone
  • Turn the heat to medium and add the flour, quickly stirring it in with a wooden spoon, let cook for a minute so it is full absorbed
  • Slowly pour in 3 1/2 cups of the milks, stirring as you go
  • Turn heat to medium-low
  • Cook for 15 minutes stirring every 3-4 minutes to ensure the bottom does not burn
  • Add salt and pepper
  • Serve over a biscuit





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