As the holidays near, we are not the only ones gathering around the table. I met with Kansas Farm Bureau CEO Terry Holdren as he invited all members to join us at the KFB Annual Meeting! On December 6-8 in Manhattan, Farm Bureau members will come together to celebrate the successes of the past year, talk about the challenges coming up in the future, and share opportunities to tell the story about food and agriculture. Yours truly will be teaching a breakout session with my dietitian cohort, Karen Hansen, to help take the stress out of Holiday Cooking. You don’t want to miss it! Register to attend through your county farm bureau and find out more right here!
This recipe came from Cuisine at Home several years back and I feel as though I’ve made it hundreds of time for my boys – they love, love, love it. For some reason, I was tempted to skip the sage in the gravy, but I’m so glad I didn’t – talk about an ingredient that really makes a difference in this recipe. Don’t skip the sage!
1 lb. pork breakfast sausage
8 eggs, beaten
1 1/2 cups milk
3/4 cup whipping cream
1 tsp. each kosher salt and freshly ground black pepper
10 frozen buttermilk biscuits, partially thawed, sliced in half, horizontally
1 1/2 cups shredded cheddar cheese
sausage drippings (approx. 3 Tbs.)
3 Tbs. butter
3 Tbs. flour
2 cups milk
1 Tbs. minced fresh sage (or substitute 1/2 tsp. rubbed sage)
Salt and pepper, to taste
red pepper flakes, to taste
1 Tbs. minced fresh sage
crumbled, cooked bacon for garnish, if desired
Melt butter in skillet with sausage drippings over medium heat; add flour, whisking constantly until smooth, cooking about 2 minutes until mixture is nicely tan in color.
Now You’re Cookin’,
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