It’s now 24 days until Christmas, and my early present is I got a new job! Yea!
I may be nuts, but I kind of like the Sonic commercials. The latest breakfast treat is their sausage biscuit dippers. I decided to do my own version, which I call Dunkers, to make sure I don’t infringe on their name.
It’s simply a deconstructed sausage gravy over biscuits, in a manageable package. First, I put a one and a half pound Bob Evans sausage log on the smoker to make a fatty. No seasoning, just the sausage this time.
Then, I made biscuits using Nicole’s recipe, which is easy and very good. They’re quick, but so much better than the biscuits in the tube. They don’t have to rise, and they bake in about 10 minutes.
When the sausage was done (165 degrees internal), I made sawmill gravy. I put 4 slices of the fatty into a cast iron skillet to sear it nicely. I took 2 tablespoons of the fat that dripped out of the sausage and put it in the skillet after setting the sausage aside. Then I added about 1/4 cup of flour, whisking into the fat and cooking the flour. This is basically making a roux. Once the roux was nicely browned, I added a 2 cups of whole milk.
Now the important part of the sawmill gravy… I made sure to get all the sausage goodness up off the skillet into the gravy, giving little bits of seared sausage. I let the gravy cook down until it ws nicely thickened, and it was ready to go, after adding a bit of black pepper.
Now to the Dunkers… I just split apart a couple of biscuits and made sausage sandwiches out of them. I added a side of sawmill gravy, and just dunked the sausage biscuits into the gravy.
Why is this stuff so good??? I don’t know, but I really don’t care for sausage on its own; in a Dunker, that’s a different story! I can’t wait to have breakfast tomorrow!
By the way, I didn’t salt the gravy, as the sausage would provie plenty of salt If the sawmill gravy is put over biscuits without sausage, a bit salt might be needed.