You know those moments when you taste something incredible? Not just good food, but something that could quite possibly be the best version of a dish or an individual ingredient you’ve ever put in your mouth.
I had that experience this week and with something that was unexpected – sausage.
I wouldn’t say we eat a lot of sausage. Although, German sausage is in my top 5 of all time favorite meals, and I have to say a piece with waffles or an omelet can really complete a breakfast. However, it has been a long while since I’ve had any.
I’ve been steering clear of ordering meat out at restaurants and buying meat from the supermarket since the beginning of the year. It’s just a personal choice I’ve made. I want the meat I consume to come from grass-fed, pastured and humane (as possible) sources. The last time I tried to order sausage from the farm that has become our regular resource, they were all out. A restaurant had completely wiped them out of all their pork sausage. Bummer.
But a few weeks ago, I placed an order for eggs and Teresa let me know that there would be sausage available in a week, so I signed up and waited patiently. This week, I finally got around to trying it.
I took one nibble from the skillet after I browned it up and I knew. This is what sausage is supposed to taste like! Not greasy, not dry and overcooked, not so salty and seasoned that you can barely taste anything else. This was perfection.
The lack of fat, I’m sure, has to do with it being pastured meat. The seasoning, perhaps it was their processor, but somebody is doing something right. The meat was tender and that familiar sausage flavor was there, but mild and there was just a tiny bit of heat that lingered.
Seriously, I can’t believe I’m going on about sausage like this, but this is some good stuff.
Since I really don’t think it is a good idea to sit down to a bowl of sausage I needed something with which to eat this tasty meat. I love the way apple and cheddar cheese go together, so I thought why not put them in a biscuit.
However, you know me; it couldn’t be just a plain white biscuit, so I decided to combine white whole wheat flour and whole wheat flour for some lesser refined brown biscuits. The sausage pairs up with them nicely and I love the tiny bits of sweet apple I get among the salty flavors.
Next up? Bacon. I’m on the waiting list, though, so the anticipation will be building until May!
Apple Cheddar Brown Biscuits
1 cup white whole wheat flour
¾ cup whole wheat flour
1 tbsp baking powder
½ tsp salt
1 tsp dried parsley
¼ tsp garlic powder
4 tbsp butter
¾ cup milk
1/3 cup shredded cheddar cheese
¼ cup apple, finely diced
Preheat the oven to 400 degrees F. Combine the flours, baking powder, salt, parsley and garlic powder in a mixing bowl. Cut the butter into cubes and add to the bowl. Mix using a pastry blender until the butter is transformed into pea-sized pieces. Make a well in the center of the dry mix and add the milk. Stir to combine.
Add in the cheddar and apples and gently mix in. It is easier to use your hand for this. Place the dough on a floured surfaced and roll it out to about a 1 to 1 ½ inch thickness. Using a glass or biscuit cutter, cut into biscuits and place on an ungreased cookie sheet.
Bake for about 12 minutes or until golden brown. Allow to cool to touch, slice open and place a sausage patty inside. Makes about 12, 2-inch biscuits. (Mine made 11, but I think they were slightly bigger than 2 inches.)