Buttermilk Biscuits & Pork Sausage Gravy
with Fried Eggs & Sweet Potato Hash
For a hearty, comforting meal, look no further than our easy homemade pork sausage gravy spooned over flaky, freshly baked biscuits. Top this enticing Southern-style classic with eggs fried just the way you like them, then serve alongside roasted sweet potato hash with onion and green pepper (plus a splash of your favorite hot sauce, if you like!).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Sweet Potatoes
1 unit
Long Green Pepper
1 unit
Onion
¼ ounce
Sage
1 tablespoon
Fry Seasoning
6 ounce
Buttermilk Biscuits
(Contains Wheat)
9 ounce
Italian Pork Sausage Mix
1 tablespoon
Brown Sugar
1 teaspoon
Dried Thyme
8 ounce
Cream Sauce Base
(Contains Milk)
1 unit
Chicken Stock Concentrate
1.5 tablespoon
Sour Cream
(Contains Milk)
2 unit
Eggs
(Contains Eggs)
Not included in your delivery
Salt
Pepper
5 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potato into 3⁄4-inch pieces. Core, deseed, and dice green pepper into 3⁄4-inch pieces. Halve, peel, and dice onion into 1⁄2-inch pieces. Pick sage leaves from stems; mince until you have 1 TBSP (2 TBSP for 4 servings).
• Toss sweet potato, green pepper, and three-quarters of the onion on a baking sheet with a large drizzle of oil, 2 tsp Fry Seasoning (4 tsp for 4 servings), and a big pinch of salt and pepper (you’ll use the rest of the Fry Seasoning in Step 4). • Roast on top rack until veggies are browned and tender, 20-25 minutes.
• Lightly oil a second baking sheet. • Remove biscuits from package; separate biscuits. Place on prepared sheet, spaced about 1 inch apart. • Bake on middle rack until golden brown, 7-10 minutes.
• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add remaining onion and a pinch of salt. Cook, stirring occasionally, until slightly softened and translucent, 2-3 minutes. • Remove sausage* from casing if necessary; discard casing. Stir in sausage, remaining Fry Seasoning, 2 tsp brown sugar, and 3⁄4 tsp thyme (4 tsp brown sugar and 11⁄2 tsp thyme for 4 servings). Cook, breaking up meat into pieces, until sausage is browned and cooked through and onion is tender, 4-6 minutes.
• Stir sage, cream sauce base, and stock concentrate into pan with sausage mixture. Cook, stirring, until thickened, 2-3 minutes. • Reduce heat to low; stir in sour cream until combined. (TIP: For thinner gravy, add a splash of water.) Season with salt and pepper. Keep covered off heat until ready to serve.
• Heat a drizzle of oil in a second large, preferably nonstick, pan over medium-high heat. Crack eggs* into pan and cover. (For 4 servings, you may need to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper.
• Halve biscuits. TIP: If necessary, warm gravy over medium-low heat, adding small splashes of water as needed. • Divide biscuits and hash between plates. Spoon as much gravy as you like over biscuits; top with fried eggs. Serve with any remaining gravy on the side.
Pork Sausage is fully cooked when internal temperature reaches 160°. Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.
