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What's Cooking: April 1

Chef Michael Allemeier stops by with a recipe for Buttermilk Biscuits and Pork Sausage.


Recipe after the jump...

Buttermilk Biscuits

Yield: 12

450g all purpose flour
1/2ts baking soda
2ts baking powder
3/4ts salt
120g butter - room temperature
325ml buttermilk

Method
Preheat oven to 425°F.
Sift the dry ingredients into a bowl.
Mix in the butter until its pea sized and mixed well into the dry ingredients.
Gently mix in the buttermilk. 
Roll out the dough, on a lightly floured surface so it 2cm thick on lightly floured board.
With cutter dipped in flour cut biscuits out and place on a sheet tray.
Carefully fold scrapes up and continue to cut out - until all the dough is used up! Bake for 11-13minutes until golden.
Let cool on a rack.

Sausage Gravy

500g pork sausages
1L chicken stock
25g butter
50g flour
2 bay leaves
4 fresh sage leaves
1ts ground black pepper
200g fresh cheese curds

Method
Cook the pork sausages in a heavy bottomed pan. Once done remove sausages and keep warm. Add the butter to the pan drippings and melt.
Add the flour to the melted butter and pan drippings and whisk to make a roux. Over low heat cook the roux until to turns golden brown - stir often.
Slowly whisk in the chicken stock and add the bay leaves, sage and black pepper - simmer for 20 minutes or until the gravy is thick and doesn't taste of flour.
Strain the gravy and adjust seasoning.

To Serve:

Break open a biscuit and pour gravy over top of the two halves.
Top biscuits with fresh cheese curds.
Enjoy the reserved sausages with this deeply satisfying dish.

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