Friday, December 7, 2018 • Recipes
The holidays are SUCH a busy time of year, and if you’re hosting the festivities, there’s a lot of meal planning and food prep involved. Larry knows how crazy things can be and is here to offer a few suggestions on quick, easy, mind-blowing recipes great for feeding a crowd. Grab your shopping list and prepare to add to it – you’ll want to!
3 Tbsp. Olive Oil
4 Fresh Sage Leaves, chopped
1 Pkg. Pancetta, chopped
1 Sleeve of Ground Pork Sausage Fresh-Ground Pepper to taste
1⁄4 C. Flour
2 1⁄2 - 3 C. Whole Milk
1 Pkg. Biscuits
Mix the olive oil and sage together in a small dish and set aside to infuse. The longer, the better – we recommend overnight.
In a large, cast-iron skillet or Dutch oven, brown the pancetta and pork sausage together over medium-high heat, and add pepper to taste. Do not salt – the pancetta has enough salt for this dish.
Add the flour to the pan and stir until flour is mixed into the meat, then turn the heat off. Add the milk to the pan in batches, stirring as you go, to make the gravy. You don’t want your gravy to be thick in the pan now, so make sure it’s on the thinner side.
Add the biscuits to the top of the meat mixture, then brush with the sage olive oil and top with the sage leaves.
Bake pan in the oven at a lower temperature than called for on the biscuit package, to allow for the biscuits to rise taller. Bake until biscuits are golden-brown, then remove from the oven and allow to cool for 15 minutes before serving.
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