Calories
1163kcal
Sugar
15g
Fat
83g
Carbs
61g
Protein
42g
Ingredients
- 2 teaspoons Baking powder
- 1/2 cup butter
- 3 tablespoons All-purpose flour
- 2 teaspoons Fresh sage leaves
- 1/4 teaspoon Ground allspice
- 1/2 teaspoon Paprika
- 1 1/2 pounds Pork sausage
- 1 1/2 teaspoons salt
- Salt and freshly ground black pepper
- 1 3/4 cups Unbleached all-purpose flour
- Unsalted butter, or as needed
- 4 cups whole milk
- cup Plain yogurt
Preparation
- Preheat the oven to 425F. Cover a baking sheet with a piece of parchment paper.
- Make the biscuits: sift the flour, baking powder, and salt together into a large bowl. Using two knives or a pastry blender, cut in the butter until the texture rangers from cornmeal to the size of small peas. (These two steps can be done quickly in a food processor.) Using a fork, gradually mix in the yogurt, then the milk, until the dough is quite soft and somewhat sticky. Work quickly without overworking the dough. Turn it out onto a lightly floured surface and knead it briefly, just long enough to get it to hold together.
- Roll it out so it is about 1 1/4 inches thick, and cut it into 2 i
- While the biscuits are baking, prepare the sausages: place all the sausage ingredients in a large bowl and mix thoroughly, using your fingers.To test the seasoning, fry a tiny patty and taste; adjust if necessary.
- Place the patties in a large heavy or nonstick skillet over medium-high heat, and cook until they are crisp and brown on the outside and cooked through inside, about 8 minutes per side.
- Transfer the sausage patties to a warmed platter and keep warm.
