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Tyler didn't want to pose.



Biscuits and Gravy

Here in Africa we have to make due with what's available.  Or we have to make it ourselves.  We have all become proficient at making things from scratch,  mixing seasoning blends, and learning the "South African" names of spices and cooking components.

Un fortunately here in SA you can't find American style savoury pork sausage flavored with sage, pepper, and some spicy crushed red pepper.

The pork sausage will be in casing so you’ll have to split the casing and squeeze the sausage out. You can also use ground pork. It’s not as greasy and lower in fat.

I’ve found the pork sausage and ground pork consistently at the Super Spar in Broadacres and occasionally at the Woolworth’s in Woodmead. You may be able to find it at the Berliner/Triolean Meats as well but you will need to call ahead. It’s the butcher that is off Witkoppen and Newmarket Road in Northriding .

Pork Sausage
Ingredients:
2 lbs Pork (Sausage or Ground)
½ tsp Cayenne/Red Pepper
2 tsp Ground Sage
½ tsp Brown Sugar
1 ½ tsp Salt
½-1 tsp Crushed Red Pepper (More if you like it SPICY!)
1 ½ tsp Pepper

Directions:
Mix all ingredients together in a large mixing bowl. Shape into patties, links, or crumble.

They had also asked for a recipe for biscuits.

Biscuits Supreme
Ingredients:
3 Cups All-purpose flour
¾ tsp Cream of tartar
4 tsp Baking powder
 ¾ cup Butter
1 Tbs Sugar
1 ¼ cup Buttermilk or 1 cup of milk
1 tsp Salt

Directions:
1.  In a large bowl stir together the flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbles. Make a well in the center of the flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened.

2. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 4 to 6 strokes or just until dough holds together. Pat or lightly roll dough until ¾ inch thick. Cut the dough with a floured 2 ½ inch biscuit cutter.

3. Place biscuits 1 inch apart on an ungreased baking sheet. Bake in a 450 degree oven for 10-12 minutes or until golden. Remove biscuits from baking sheet and serve immediately.

I have a couple of shortcuts if you’d like to give them a try. You can put all the dry ingredients into a food processor and add the butter, cube it first, then pulse the processor until you get a crumbly texture. Then dump everything back into a mixing bowl and proceed. Saves a lot of achiness on the wrist.

You can also roll the biscuits into a log and cut them out into rounds. This is also great if you want to freeze it and save it for later.

And here is the recipe for the gravy.

Sausage Gravy-Just your basic country gravy!
About 6 servings
Prep time: 20 Minutes

Ingredients:
1 lb Pork Sausage
¾ tsp Pepper (More or less to taste)
6 Tbs Butter/Margarine
2-4 Cups Milk
¼ Cup Flour Warm Biscuits
½ tsp Salt (Optional)

Directions:
In a skillet, cook sausage over medium heat until no longer pink; drain. Add butter and heat until melted. Add the flour, salt and pepper; cook and stir until blended. Gradually add the milk, stirring consistently. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with biscuits.

NOTE: Add more or less milk according to how you like your gravy. Stop at 2 if you like it REALLY thick or add 4 if you like it a bit runny.

Here you are. Let me know if you need help with anything or cannot find something!

CHEERS!

Stephanie