Dinner Time Sausage, Gravy over Feta-Herb Beer Biscuits
1 1/4 lb ground pork butt
1 lb ground skinless chicken thighs
2 1/2 tsp Chukar Dave's Season Blend (Sea Salt, garlic, tomato, oregano, fennel, habenaro and secret spices, too)
1 10oz jar Delallo Sun-dried tomato bruschetta (salt, tomatoes, olive oil, garlic, oregano) drained (reserve 2 TBS of the drained oil)
1 sliced Vadelia sweet onion
1 12oz bottle of beer, room temp
2 cup flour
3 tsp baking powder
1 tsp salt
1 TBS sugar
3/4 tsp Herbes de Provence (or any herbs you enjoy)
1/2 cup Shortening
1/2 cup feta crumbles
1 TBS butter melted
1 1/2 cup half & half
3 TBS Wondra Flour
Salt and pepper
Combine ground chicken, ground pork, Chukar Dave's seasonings and the drained sun-dried tomato brushetta
Blend well, then run through a meat grinder once. This makes the tomato chunks smaller and more distributed.
Form 8 big patties and slice the sweet onion. These are cold smoked for 1 hour using pecan pucks.
While they are smoking make your biscuits
In a large bowl blend flour, baking powder, salt, sugar and Herbes de Provence.
Add the shortening and cut it into the dry ingredients.
Add the feta and cut that into the mixuture until the largest pieces are about the size of a pea.
Measure 3/4 cup of the beer and blend it in. Save what's left in the bottle for your gravy.
Once blended, turn the dough onto a floured surface and lightly.
Roll out to 1/2" thick and cut into biscuits, I used about a 4" cutter to make big ones.
Brush tops with melted butter.
I baked mine in a gas grill at 450F on an ungreased pizza stone for 15 mins.
Remove the onions from the smoker during the last 10 mins of smoking and dice them.
Heat up the two tablespoons of oil that you reserved from the bruschetta on the grill or side burner if you have one.
Saute and carmelize the onions. Remove from the pan.
After the sausage patties are done with the hour of cold smoke, immediated place them in the same pan once it has been heated again.
Cook the patties over med-high heat for 8-10 mins on each side. You want them nicely browned and fully cooked (IT 165F)
Once cooked remove from the pan and keep warm. Drain all but 3 TBS of the grease from the sausage patties.
Heat up the oil on medium heat and add the remaining beer (you better not have drank it!)
Deglaze the pan with the beer until all the brown tasty bits are off the bottom of the pan. Bring this to a simmer.
In a pint jar mix the half and half with the 3 TBS Wondra Flour, add this to the simmering beer.
Cook while constantly stirring until it boils for one minute and thickens. Return carmelized onions to the pan. Salt and pepper to taste. Remove from heat.
Split biscuits, place sausage on top and pour gravy all over it...Enjoy!