Southern Biscuits and Sausage Gravy

Version v1 current made ✓ · History (1)

Serves 3

Ingredients

• 60 g cold butter (kalte Butter)
• 300 g Bratwurst meat (Bratwurstbrät)
• 1 tsp dried sage (getrockneter Salbei)
• 0.5 tsp black pepper (schwarzer Pfeffer)
• 1 pinch nutmeg (Muskatnuss)
• 0.25 tsp brown sugar (brauner Zucker)
• 252 g Weizenmehl Type 405 (all-purpose flour)
• 8 g Backpulver (baking powder)
• 0.25 tsp salt (Salz)
• 180 ml cold Buttermilch (cold buttermilk)
• 1 tbsp butter
• 400 ml Kochsahne (cooking cream)
• 1 pinch dried thyme (getrockneter Thymian)
• 1 pinch dried rosemary (getrockneter Rosmarin)
• 1 pinch Chiliflocken (chili flakes)

Steps

1. Cube cold butter (60 g) for the biscuits and put in the freezer while you prep.
2. Preheat oven to 220°C. Line a baking sheet with parchment.
3. Squeeze Bratwurst meat (300 g) from casings into a bowl. Knead in dried sage (1 tsp), black pepper (0.5 tsp), nutmeg (1 pinch), and brown sugar (0.25 tsp). Set aside.
4. In a large bowl, whisk Weizenmehl Type 405 (240 g), Backpulver (8 g), and salt (0.25 tsp).
5. Add the frozen butter to the flour. Rub in with fingers until pea-sized and smaller bits — work fast.
6. Pour in cold Buttermilch (180 ml). Stir with a fork just until the dough holds together. Stop immediately — overworking makes tough biscuits.
7. Dump onto a floured counter. Pat into a 2cm-thick rectangle. Fold in thirds like a letter, pat down, fold again. Pat to 2.5 cm thick.
8. Cut into 5 squares with a sharp knife. Place on the sheet so they're touching. Chill on the sheet in the fridge while the oven finishes heating.
9. Bake at 220 °C for ⏲ biscuits (12 minutes), checking at 12, up to 15 min max. Start the gravy now.
10. Heat a wide pan over medium-high. Add the seasoned sausage and break into small crumbles with a wooden spoon. Cook ⏲ brown (5 minutes) until browned with no pink. Don't drain the fat.
11. Add butter (1 tbsp) to the pan, let it melt into the fat.
12. Sprinkle flour (12 g) over everything. Stir constantly for ⏲ 90 seconds to cook out the raw flour taste.
13. Slowly pour in Kochsahne (400 ml) while stirring.
14. Add dried thyme (1 pinch), dried rosemary (1 pinch), and Chiliflocken (1 pinch).
15. Bring to a gentle simmer, stirring often, until thick-pourable, about ⏲ simmer (4 minutes).
16. Taste and add salt — go easy, Bratwurst is already salty.
17. Pull biscuits when golden on top. Split open hot, ladle gravy over. For Cozy: gravy on the side as a dip, biscuit split open next to it.