Biscuits and Gravy with Pasture Raised Pork

Biscuits and gravy has been a favorite meal of ours for years.  We used to make it with ground beef, until we found a source for pasture raised pork that we could trust- Matt and Jamie Lindeman with Lindy Land and Livestock.  Now we enjoy this simple and satisfying meal made with clean ground pork over sourdough biscuits. 

Here is my recipe for long-fermented sourdough biscuits.

While most recipes for sausage gravy use premade sausage that's already seasoned, I prefer to start with pure ground pork so that I can control the ingredients in the seasoning.

I prefer to mix my spices in bulk ahead of time and keep a jar of homemade sausage seasoning in my cupboard to make meal prep quick, but I've also listed the amounts of spices you will need if you only want enough seasoning for this recipe.

Jar of Sausage Seasoning

Mix and store in an airtight container.

Use 1 1/2 T of seasoning per 1 lb of meat.  Add the seasoning while browning the meat. 

This recipe makes enough seasoning for approximately 6.5 lbs of meat.

Sausage Gravy

• 1 lb pasture raised ground pork from Lindy Land & Livestock
  
  
• 1 1/2 T. homemade sausage seasoning OR the following:
• 1 tsp sage
• 1/2 tsp basil
• 1/2 tsp thyme
• 1/4 tsp cumin
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp pepper
• 3/4 - 1 tsp salt (taste and adjust)
  
  
• 3 T. flour
  
  
• 2 cups milk

Heat a medium sized skillet and add the ground pork.  Sprinkle with seasoning and cook until done, stirring frequently to brown evenly.

Add the flour and cook for about 1 minute. 

Stir in 1 cup milk and stir till thickened.  Add the remaining 1 cup milk and continue to cook until thickened (you can use more or less milk milk depending on how thick you want the gravy).  

Serve over biscuits, toast, or waffles.