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 

Ingredients

  • 2 cups chopped yellow onion
  • 1/2 teaspoon of red pepper flakes
  • 1/2 pound of merguez sausage, casings removed
  • 1/2 pound of ground lamb
  • 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

Time to cook

  • Put tablespoon of olive oil on the dutch over and put over medium-high heat.  Then sauté the onions with the red pepper flakes until translucent
  • Add the 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 milk, stirring as you go, add more if needed
  • 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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