Biscuits & Gravy With Green Chile Heritage Pork Sausage
Biscuits and gravy is definitely a southern thing. Growing up in North Carolina, it was incredibly common for breakfast. There’s even an entire fast food chain dedicated to biscuits and gravy. This dish may have been around since as early as the Revolutionary War. Most historical accounts place the origin of biscuits and gravy somewhere in the southern Appalachian Mountains during the late 1800’s. However, now that I live in New Mexico, this breakfast classic is much harder to come by.
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The southwest is the land of breakfast burritos and green chiles, which I absolutely adore. When I first tried our green chile heritage pork sausage, I knew it would be perfect for recreating this southern classic with a subtle New Mexican spin. If you’ve never had it before, biscuits and gravy is a humble dish. Flaky buttermilk biscuits (homemade is best, obviously) with a generous helping of sausage gravy over top. When done right, it’s heavenly, and this version with green chile gives just the right amount of heat. It’s cozy, satisfying and all around delicious.
Also Read: Breakfast Burritos With Green Chile Heritage Pork Sausage
Make Your Own Biscuits, It’s Worth It
Now, about the biscuits. You can use the store bought variety in a can if you want. This will still taste great. But if you want this to be truly amazing, you have to make homemade biscuits from scratch to go with it. The thing about making biscuits is that it’s actually really simple and requires super basic ingredients that you already have in your pantry. If you’re going to make homemade biscuits, just do a quick internet search to find instructions - I won’t go over it here because there’s already so many amazing and easy to follow biscuit recipes out there. But I will say that it’s definitely worth the extra bit of effort! However, I will admit that there are some pretty tasty ready made canned ones available these days - they just can’t compete with the real deal made-from-scratch biscuits.
Free Range Heritage Pork Raised On The Rio Grande River
Our heritage pork is raised completely free range on a beautiful small farm here in Northern New Mexico. Each animal has approximately one half acre of land. These pigs roam as they please, swimming in the Rio Grande river. The farm is a rehabilitation center for those struggling with drug addictions. The center features agricultural therapy through caring for and interacting with the pigs. These animals get daily interaction, treats and live a completely stress-free life. Living stress-free is important for all animals, but particularly essential for pigs because they are quite sensitive. This pork is USDA Certified and grain fed with a nutritionally balanced diet. The pigs consume a nutritionally ideal ratio of crude protein, crude fiber and plant fiber. This pork is completely hormone, steroid and antibiotic free - like all of the meat we offer.
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- 8 freshly made biscuits
- 1 pound green chile heritage pork sausage
- 2 tablespoons + 1 teaspoon flour
- 2 ½ cups whole milk
- 1 tablespoon grass fed butter
- Sea salt & freshly ground black pepper to taste
- Prepare the biscuits first. Keep warm.
- Cook the green chile sausage in a cast iron skillet over medium-high heat.
- When it’s well browned, pour off any excess grease from the skillet. Add the flour, whole milk and butter to the pan. Reduce the heat to medium-low. Cook, stirring frequently, until the gravy gets thick. Season with sea salt and freshly ground black pepper to taste.
- Serve the sausage gravy spooned generously over the biscuits. Enjoy immediately!
Reach Out To The Beck & Bulow Team
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Also Read: Heritage Pork Rib Chops With Orange Coriander Spice Butter
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.