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Homemade Breakfast Sausage and Gravy

Sausage

  • 2 Pounds-Ground Pork
  • 1/2 Pound-Hickory Smoked Bacon-sliced into thin strips
  • 2 Tablespoons-Brown Sugar
  • 2 Teaspoons-Kosher Salt
  • 2 Teaspoons-Black Pepper
  • 1 1/2 Teaspoons-Ground Coriander
  • 1 Teaspoon-Crushed Red Pepper
  • 3 Teaspoons-Fresh Sage-finely chopped

Gravy

  • 3 Tablespoons-All Purpose Flour
  • 2 ½ Cups-Whole Milk
  • To Taste-Hot Sauce
  • To Taste-Kosher Salt/Black Pepper

Directions

  1. Combine pork, bacon with remaining ingredients.
  2. Mix together, cover and refrigerate for at least 1 hour.
  3. Form sausage mixture into patties.          
  4. Use immediately or keep refrigerated for up to 5 days, also can be frozen.
  5. Warm a large iron skillet over medium heat.
  6. Cook sausage patties slowly, flip when slightly brown, about 3 to 5 minutes.
  7. Cook to brown other side and cooked through.
  8. Remove from pan, leaving fat in skillet, and drain sausage on a paper towel lined plate.
  9. Add flour and quickly stir into sausage drippings to combine using a wooden spoon.
  10. Scrape any sausage bits off bottom of skillet and incorporate.
  11. Cook, stirring constantly, until flour starts to turn a light brown, about 1 minute.
  12. Add the milk in small increments, about a ¼-½ cup at a time, begin whisking milk into flour.
  13. Continue adding milk, whisking constantly, until all has been incorporated, lower heat slightly if needed.
  14. Low heat to lowest setting and season to taste with salt/pepper/hot sauce.
  15. Crumble a sausage patty or two into gravy and serve over warm biscuits.