4 recipes that use pork sausage meat, with photos, step-by-step instructions and cook times. The quickest, Biscuits and sausage gravy, takes 25 minutes. It is most often cooked with egg, plain flour and carrot.
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Biscuits and gravy is the working breakfast of the rural South and Appalachia, served at truck stops in Tennessee and diners in the Virginia mountains: fresh biscuits split open and smothered in a thick white 'sawmill' gravy made from crumbled pork sausage, its fat, flour, milk and plenty of black pepper. Chef's tip: don't drain the sausage fat; it is what thickens and flavours the gravy.
Saumagen is the pride of the Palatinate, served at wine-village festivals and family dinners from the Haardt hills to Ludwigshafen. A cleaned pig's stomach is stuffed with diced pork shoulder, pork sausage meat, potato and carrot seasoned with marjoram and nutmeg, poached slowly, then sliced thick and fried until crusty. The stomach works only as a casing and is ordered from a butcher; if you can't get one, bake the same filling in a covered terrine in a water bath. Serve with sauerkraut and mashed potato. Chef's tip: fill the stomach only three-quarters full, or it bursts as the potatoes swell.
The Scotch egg was sold as a travelling snack by the London grocer Fortnum & Mason in the 1700s, and it is still the picnic and pub-counter favourite of England: a boiled egg wrapped in pork sausage meat, crumbed and fried. Modern pubs serve them with a runny yolk and a dollop of piccalilli or mustard. Chef's tip: boil the eggs for exactly 6½ minutes and plunge into iced water; that sets the white enough to peel but leaves the yolk soft.
Sunday lunch across England and Wales means a roast, and a golden chicken is the most common one on family tables, with crisp roast potatoes, vegetables and gravy made in the roasting tin. A lemon and herbs perfume the bird from inside, and a sage-and-onion stuffing is baked alongside so the chicken cooks evenly. The stuffing can include sausage meat (pork) if you like; leave it out for a pork-free roast. Chef's tip: dry the skin with kitchen paper and leave the bird uncovered in the fridge overnight; dry skin is crisp skin.
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