Breakfast
Biscuits & Gravy
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Prep
30 min + overnight rest
Cook
30 min
Total
1 hr
Serves
4 servings
A classic brunch plate with a Southern California twist, a house-made maple pork sausage patty sits in maple syrup over a toasted butter biscuit, finished with smoked milk gravy and fried sage.
Ingredients
- [Maple Pork Sausage]
- 230 g (8 oz) ground pork
- ¾ tsp fresh sage, chopped
- ½ tsp kosher salt
- ¼ tsp + 2 tsp fennel seed
- ¼ tsp + 2 tsp red chile flake
- ¼ tsp + 2 tsp onion powder
- ¼ tsp + 2 tsp granulated garlic
- [For Plating]
- Biscuits (see note), halved and toasted in butter
- Maple syrup
- Fried sage leaves
- 2 fl oz (60 ml) Smoked Milk Gravy per plate
Instructions
- 1[Maple Pork Sausage] 1. Combine ground pork with all seasonings. Mix thoroughly. 2. Rest overnight in the refrigerator to develop flavor. 3. Portion using a greased ring mold into 113 g (4 oz) patties. 4. Cook patties in a hot pan until cooked through, about 3–4 minutes per side.
- 2[Biscuits] 1. If using frozen: Bake on a sheet tray at 165 °C (325 °F) for 24–48 minutes.
- 3[To Plate] 1. Drop a small amount of gravy on the bottom of a toasted biscuit half. 2. Place a cooked sausage patty sitting in a small pool of maple syrup. 3. Top with the other toasted biscuit half. 4. Ladle 60 ml (2 fl oz) Smoked Milk Gravy over the top. 5. Garnish with 2–3 fried sage leaves.
Cook's Note
The overnight rest on the sausage mix isn't optional, the fennel and sage need time to bloom into the pork. Mixed and cooked same-day tastes flat.
Best Served With
Serve as a full brunch plate with coffee or orange juice. A Bloody Mary or a mimosa also works.
Why This Recipe Works
Maple syrup under the patty turns into a thin glaze as the hot sausage sits on it, which pairs with the smoked milk gravy without competing. Fried sage adds a crispy, herbal finish that cuts through the richness.
Make It Yours
- Add a pinch of black pepper and a small amount of brown sugar to the sausage mix for a sweeter, spicier patty.
- Swap Smoked Milk Gravy for a standard pork sausage gravy if the smoked version isn't available.
- Add a fried egg on top for a more complete brunch plate.
Leftover Strategy
Uncooked sausage mix keeps refrigerated for 2 days or frozen for up to 1 month. Cooked patties keep for 3 days, reheat in a pan to crisp the outside again.
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Pairing
A Bloody Mary is the natural match here, the savory, spiced drink plays against the sweet maple and smoky gravy. A cold lager or a mimosa also works.