This great start to a brunch is a Greek 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.
We sometimes sprinkle some feta cheese and chives on each serving to dress it up a little bit and add some extra flavor. Also the cool feta is a nice layer of texture and enhances the flavor profile. Greek meets the south, you cannot as for better than that. Opa!
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
Making It
- 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 crumbled lamb 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 two minutes 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
More tasty recipes:
- Appetizer
- Barbecue
- Breakfast
- Brunch
- Candy
- Cocktail Party
- Cocktails
- Cooking Skils
- Dessert
- Dips
- Drinks
- Entree
- Entrees
- Featured
- Hors D'oeuvres
- Lunch
- Menus
- Salad
- Sauces and mixes
- Side Dish
- Snack
- Soup
- Staple
- Test Kitchen
- Tips
Pingback: Fall Breakfasts – Cooking Conveniently and with Purpose #LPBcooks