Savory “sausage” gravy and biscuits

11 10 2010

Really fatty, nasty, sausage gravy and biscuits- the kind you almost only find in the South- is one of my favorite foods.  I admit it.  The thicker the gravy, the greasier the sausage, the better.  As a kid, I’d horrify my mom by getting a second helping of it at sunday brunch in Florida.  My husband feels much the same way I do.  But then and again, he hasn’t met a sausage he didn’t like.

This recipe is so good that even if you’re a carnivore, you’ll be asking for guilt-free seconds.  my mom will be so proud.


2 c. all-purpose unbleached flour
5 tsp. baking powder
1 tsp. kosher salt
3 tbsp. nonhydrogenated shortening
2 tbsp. vegan butter or margerine
2/3 c. vanilla rice milk

Preheat the oven to 450.  Lightly grease a cookie sheet.  Sift the dry ingredients together, and add the shortening and butter and milk.  Mix together until you get a nice dough. I throw it in my kitchenaid with the dough hook on speed 2 for 4 minutes to make sure the shortening was nicely mixed.  Flour a workspace and roll the dough out until it’s about 1/2″ thick.  Use a cutter to make 2″ rounds.  Make for 12 minutes or until golden brown.  You’ll have more biscuits than gravy, but enjoy them with other things or all alone.

Sausage Gravy

1 tube of Gimme Lean sausage product
4 tbsp. penzy’s sausage seasoning
1 15 oz. can of navy beans, drained and rinsed
1/4 c. water
1/4 tsp. kosher salt
10 sage leaves, chopped

In a skillet (cast iron works well), cut open the tube of sausage and cook using olive oil to heat the pan if necessary.  Add 2 tbsp. of penzy’s sausage seasoning as cooking until product is well seasoned.  Puree the beans, water, 2 tbsp. of sausage seasoning, and a splash of olive oil in a food processor until smooth.   Add mixture to the pan with the sausage and cook until heated through.  Add sage leaves and cook for another few minutes and serve.

Pancetta-Wrapped Asparagus with Citronette

4 02 2009


2 pounds medium asparagus
1/2 pound very thinly sliced pancetta
Finely grated zest and juice of 1 orange
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
2 teaspoons chopped thyme


1. Tightly wrap each asparagus spear in a slice of pancetta and refrigerate until chilled, about 20 minutes.

2. Light a grill or preheat a grill pan. In a small bowl, stir the orange zest and juice with the mustard and olive oil; season with salt and pepper. Grill the asparagus over moderate heat, turning often, until they are just tender and the pancetta is crisp, about 5 minutes total. Transfer the asparagus to a platter and drizzle with the dressing. Sprinkle with the thyme and serve.

Recipe from: