Sustainable pork farming is real

Sustainable pork farming is real

kremer_feature-sustainable-farmingPriest or pig farmer? Those were the only two callings that Russ Kremer ever considered. And really, it wasn’t even close.

Raised in the hamlet of Frankenstein in central Missouri, a few miles from where he still lives, Kremer wasn’t even old enough to attend grade school when his father gave him the job of bottle-feeding orphaned piglets in the house. By age six, he had graduated to tending sows and their litters. At eight, Kremer’s father handed him a recently weaned female and said, “She’s yours.” Kremer named her Honeysuckle and raised her like a pet, often lying beside her in her stall. She gave birth to 15 young — a challenge because she only had 13 nipples. Normally, at least three piglets would have died, but Kremer switched the babies on and off their mother during the critical early weeks. All 15 survived.

For a time as a teenager, Kremer, a devout Catholic, considered becoming a priest. “I was always a person of faith,” he says. “I went to Catholic schools and was inspired by the work priests did to help people.” Even today, his voice, a soft twang, can take on reverential tones when he talks about his animals, and he’s been a life-long bachelor. But when he realized that he could never minister to a congregation and raise a herd of swine at the same time, he headed off to the University of Missouri, got a degree in animal husbandry, and returned home.

Instead of the catechism, he followed the canon of modern agribusiness.

To get more profit from the land, which his family had farmed for five generations, Kremer erected a long, low warehouse-like building and cycled 2,400 hogs a year through his operation. It wasn’t pretty. The sows that produced his piglets spent their entire lives confined to gestation and farrowing crates — metal enclosures barely larger than the animals themselves, which barely allowed them to move. The piglets grew up cheek by jowl in metal pens. Stressed and sickly, the animals were fed a constant diet of commercial feed laced with low levels of antibiotics. Slatted concrete floors allowed their excrement to drop into a vast pit below the barn. Massive fans pushed out poisonous gasses from the pit. In the mid-1980s, a thunderstorm struck in the predawn hours of a Sunday morning, knocking out power. Within a few hours, more than 200 hogs suffocated from the gas. Instead of going to church that morning, Kremer dug a pit and buried them.

“Raising pigs like that was the worst mistake I ever made,” he says.

The last straw came in 1989, when a 700-pound boar, eager to service a receptive sow, sliced open Kremer’s knee with one of its tusks. The leg became infected and ballooned to twice its normal size. Doctors treated him with a half dozen different antibiotics, but the virulent Streptococcus suis bacteria proved to be resistant to all of them. Kremer developed heart palpitations. His family was told to prepare for the worst. A last-ditch intravenous regimen of an extremely potent drug subdued the bacteria and saved his life. The germs that nearly killed him, he learned from his doctor, were identical to ones his veterinarian had found in dead pigs from his barns — the same pigs he had been feeding antibiotics that made their bacteria more resistant to treatment. (For more on the rise of antibiotic-resistant bacteria in livestock, see “You Want Superbugs With That?“)

“Right then and there, I got rid of every pig I owned. I said to myself, ‘What the hell have I done?’ At first I was going to give up raising hogs altogether. But it was all I ever wanted to do in my life.”

So Kremer did the unthinkable: he bought new pigs and began to raise them without antibiotics. “I went cold turkey. Everyone I talked to told me I was crazy,” he said. “All my pigs would die.”

They were wrong. The first drug-free year, Kremer saved $16,000 in veterinary bills, and his hogs flourished. Unfortunately, the hog market collapsed in the late 1990s. One after the other, small family hog farmers in the county went out of business, often unable to sell pigs at any price to slaughterhouses designed to handle thousands of animals a day.

To survive, Kremer had to reinvent his approach to farming a second time. He and 33 other hog producers formed the Ozark Mountain Pork Cooperative to market their meat directly to commercial customers at premium prices. Members agreed to abide by a set of strict regulations: no antibiotics would be fed to the pigs. The animals had to have access to pasture. Their diet would consist of unadultered corn, soy, and oats. Sows could not be confined to crates. At slaughter, Ozark pigs would be killed painlessly after being rendered insentient by carbon dioxide gas. “I called it retro hog raising,” Kremer says.

Joe Maxwell was one of the early converts. His family abandoned hog farming after four generations in the business. “The model didn’t work. Small farmers were closing down, going bankrupt, and driven off the land. The market was broke and nobody else was going to fix it,” he says. “Banding together and selling a value-added product was the way forward. And our added value would come from building a model that was sustainable — for the land, the animals, and us.” The Maxwells now raise 5,000 pigs annually on 200 acres and plan to increase their herd by one-third this year.

Because of his hectic schedule as president of the cooperative, Kremer, now 55, produces only 1,200 pigs a year, about half as many as he did when raising them in confinement. “It doesn’t mean that I might not go back up to 2,400,” he says. “We have enough land to expand and still do it the right way.” At first sight, his farmland looks more like a forest reserve than an agricultural operation. Over 90 percent of the terrain consists of steep ridges covered in mature oaks and cedars. The clear areas are dotted with pastures and ponds. On a spring morning, a hundred or so three-month-old piglets the size of obese beagles cavort in a barn whose floor is covered in a deep layer of straw. White, brown, red, black, spotted, all are crosses of heritage varieties like Tamworths, Berkshires, and Durocs, bred for well-marbled, tasty meat, physical stamina, and good mothering instincts.

The piglets greet Kremer eagerly, nudging his legs with their snouts and nibbling the tops of his boots and the cuffs of his blue jeans. Others play a vigorous game of king of the mountain on a large round bale of straw, while a few tugged, puppy-like, on a tire swing suspended from the rafters. The barn doors stand open. Outside, small herds of piglets run in circles and frolic for sheer pleasure on a green field of rye on the valley floor.

Kremer, whose evangelism for the coop has earned him the moniker “Pope of Pork,” steers his Chevy four-by-four pickup up a muddy track and sermonizes. He believes his approach to agriculture — not the antibiotic-heavy confinement operations favored by agribusiness — is what will feed the future. “We’re sustainable, and we can sustain the world,” he says, stopping the truck beside a woodlot dotted here and there with metal hog houses. “In the fall, we let the pigs in the forest eat the acorns,” he says. “These rocky ridges are excellent for raising pigs. Pigs like to root. Concrete slats just don’t cut it. We had to relearn what pigs were put on this earth to do. We try to mimic nature.”

For its first several years, the Ozark Mountain Pork Cooperative lost money and went nearly $1 million into debt. Kremer spent most of his time traveling around the country trying to convert potential customers to his way of raising meat. A watershed moment came in 2006 when Whole Foods Market began carrying Ozark’s pork in Midwestern stores, quickly followed by Chipotle Mexican Grill and D’Artagnan, a New-York-city-area purveyor of gourmet food.

“About a dozen years ago, we decided to find farmers that were raising meat in a better way — naturally and without antibiotics,” says Chris Arnold, a spokesman for Chipotle. “We are constantly making efforts to look for better suppliers, and we loved Russ and his dedication.” Arnold says that Kremer’s story helped inspire an ad that aired during the 2012 Grammy Awards, in which Willie Nelson covers Coldplay’s “The Scientist,” singing “I’m going back to the start” as a cartoon pig farmer decides to abandon his massive factory-farming operation and return to the old-school model.

Today, Kremer’s coop is profitable. Members are paid according to a formula that takes the cost of feed into account and guarantees a fair wage and a reasonable return on the farmer’s investment. This spring, that means they’ll receive about $1.15 a pound for their finished hogs, compared to the 85 cents that commodity growers are getting — or about $50 more per animal.

The cooperative has now grown to include 60 local farmers, and Kremer expects a few more to join this year. The group processes about 1,300 pigs every week. Kremer has no aspirations to have the coop grow bigger. “I want to keep it a size where I know all the producers personally,” he says. A network of farmers that Kremer is associated with recently purchased its own processing facility and slaughterhouse and is taking steps to make it sustainable and non-polluting. Soybeans are an important source of food for hogs, but nearly all the soy sold in the United States today is genetically modified, so the network also plans to build its own micro soybean mill and commission farmers to raise non-GMO soy for its feed.

Kremer, the lifelong bachelor, has even managed to find time for a girlfriend.

After leaving his farm, Kremer drives for about 10 minutes along winding gravel roads to the barn that houses a herd of about 20 sows; all have recently given birth. He enters, clucks his tongue and says, “Hi, guys,” before seating himself on a bale of straw. A 400-pound sow occupying a nearby pen warily keeps an eye on her 13 piglets, each less than a day old and tiny enough to be held in a cupped hand. Then she slowly settles, forelegs first, then back legs, before rolling to her side.

“See how careful she is not to lie on her babies,” Kremer says. The sow’s eyelids became heavy and eventually close as her litter suckles. Every so often she emits a deep, quiet grunt. “I can sit here and watch these guys for hours,” Kremer says, the permanent smile lines etched around his eyes deepening. “They are so beautiful and happy, and curious and social. Even at this age, they all have distinct personalities. And I know they will never be stressed or fearful throughout their lives until they meet their maker.” Amen.

(source)

Pork Apple Burgers

Pork Apple Burgers

Pork-Apple-Burgers

PREP 20 mins
COOK 10 mins
READY IN 30 mins

Ingredients

Original recipe makes 8 servings

  • 2 pounds Dennison Meats Ground Pork
  • 1 Granny Smith apple – peeled, cored and chopped
  • 1 sweet onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup teriyaki sauce
  • 1 egg
  • 8 hamburger buns
  • 1 (20 ounce) can sliced pineapple, drained

Directions

  1. Preheat grill for medium-high heat.
  2. In a large bowl, mix together ground pork, apple, onion, garlic, teriyaki sauce, and egg. If too dry, add some juice from the can of pineapple slices. Form into eight patties.
  3. Lightly oil grill grate. Grill pork burgers for 10 minutes, or until well done. Toast buns on grill. Serve burgers on toasted buns topped with pineapple slices.

(source)

Brat Kabobs

Brat Kabobs

brat_kabobs

Ingredients

  • 24 pieces of one inch Dennison Meats Pineapple Brat pieces
  • 2 each Sweet Red, Orange and Yellow pepper
  • 1 package whole mushrooms – leave whole
  • 1 each sweet onion
  • Lawry’s Sesame Ginger Sauce
Cut pineapple brats in one inch pieces, enough to put 4 pieces on each kabob, cut peppers in wedges, cut onion in wedges, leave mushrooms whole.put all ingredients in swallow pan and pour Lawrey sesame ginger sauce over them.Arrange items on skewers, place heavy duty alumimin foil on medium hot grill. Baste kabobs with additional sauce as they cook.

NOTE: If you can’t find pineapple brats, just add pineapple wedges to the kabobs.

(Source)

Beef Trivia

BEEF TRIVIA

CowThe world is projected to produce 58.625 million metric tons of beef in 2014.  If realized, this will be the most beef that the world has ever produced

Brazil is the world’s largest producer of beef. (2010)

Hernando Cortez brought the first cattle to North America in 1519 (Columbus brought cattle with him on his 2nd voyage to the New World, but not to North America).

There are 9 people in the U.S. listed on whitepages.com with the last name ‘Beef’
(Mark Morton, ‘Gastronomica’, Fall 2010)

The character of ‘Uncle Sam’ is modeled after Sam Wilson, a meatpacker from Troy, New York. During the War of 1812, the meat he shipped to the government was stamped ‘U.S. Beef.’ Soldiers began to call this beef Uncle Sam’s beef.

More beef is consumed on Memorial Day than any other day, with the 4th of July and Labor Day usually tieing for 2nd place.

beef-tboneTop 10 list of beef entrees (excluding burgers) in the U.S.

1) Prime Rib
2) Strip Steak
3) Filet Mignon/Tenderloin
4) Roast Beef
5) Rib/Ribeye Steak
6) Meatloaf
7) Sirloin/Top Butt Steak
8) Chicken Fried Steak
9) Meatballs
10) T-Bone/Porterhouse Steak

Total U.S. beef consumption:

• 2011: 25.6 billion pounds
• 2010: 26.4 billion pounds
• 2009: 26.8 billion pounds
• 2008: 27.3 billion pounds
• 2007: 28.1 billion pounds
• 2006: 28.1 billion pounds
• 2005: 27.8 billion pounds
• 2004: 27.8 billion pounds
• 2003: 27.0 billion pounds
• 2002: 27.9 billion pounds
(USDA Economic Research Service)

Average Annual per Capita U.S. Beef Consumption
(by retail weight)
Year Pounds
1985
1986
1987
1988
1989
1990
1991
1992
1993
1994
1995
1996
1997
1998
1999
2000
2001
2002
2003
2004
2005
2006
2007
2008
2009
79.2
78.8
73.9
72.7
69.3
67.8
66.6
66.2
64.6
66.3
66.6
67.2
65.7
66.7
67.5
67.6
66.2
67.9
64.4
66.1
65.6
66.2
65.2
62.8
61.1
Source: USDA

In 2007, 97% of commercial restaurants served beef in one form or another.
National Cattlemen’s Beef Association

Over 400 million steak sandwiches were served in 2001 – an increase of 25% over 2000.

Argentinians eat more beef than anyone else, about 140 pounds a year per person. (The U.S. average is about half that).

BEEF QUALITY GRADING

U.S.D.A. Beef Quality grades are determined by estimating the age of the animal, the amount of fat marbling (determined by looking at the ribeye at the 12th rib) and by the texture, color and appearance of the ribeye. U.S.D.A. quality grading is optional.

According to the National Cattleman’s Beef Association only about 2% of all U.S. beef carcases submitted for grading are quality graded Prime.  Prime grade is the most tender, juicy and flavorful grade, and most Prime grade beef is sold to the restaurant industry.

About 44% of the beef submitted for quality grading is Choice grade (the next grade down from Prime), and this is what is usually available in retail markets.

Ultimate Green Bean Casserole

Ultimate Green Bean Casserole

Green-Bean-Casserole-Hero
Serves: 6

Ingredients

  • 3 slices thick-cut Dennison bacon, diced
  • ½ cup finely chopped yellow onion
  • 2 cloves garlic, minced
  • 12 ounces fresh button or cremini mushrooms, chopped
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup half-and-half
  • 1 cup chicken broth
  • ½ cup shredded white cheddar cheese
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pound fresh green beans, trimmed, halved, and blanched (boil 5 minutes, place beans in ice water for a couple of minutes, drain)
  • 1 can French fried onions

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Fry the bacon in a large skillet over medium-high heat until crispy. Add the onions and cook until soft and translucent, about 4-5 minutes. Add the mushrooms and garlic and cook for another 4-5 minutes until the mushrooms are soft. Transfer the mixture to a bowl.
  3. Melt the butter in the same skillet and whisk in the flour. Once combined, continue whisking for another 2 minutes until the mixture has slightly deepened in color. Add the half-and-half and chicken broth while constantly whisking to prevent lumps. Once slightly thickened, add the cheese and whisk until melted and combined.
  4. Next add the mushroom/bacon mixture along with the salt and pepper. Let the sauce simmer for a couple of minutes, then add the green beans. Stir to combine.
  5. Pour the bean mixture into a 9×13 casserole dish and sprinkle the French fried onions all over the top. Bake uncovered for 30 minutes.

Chop up the bacon, onions and garlic.  Note:  Bacon is WAY easier to dice while it’s still frozen.

Green-Bean-Casserole-prep-1

Fry the bacon in a large skillet over medium-high heat until crispy.  Add the onions and cook for 4-5 minutes until soft and translucent.

Green-Bean-Casserole-prep-2

While the onions are cooking, chop the mushrooms.

Green-Bean-Casserole-prep-3

Add the mushrooms and garlic and cook for 4-5 minutes until the mushrooms are soft.  Transfer the bacon/mushroom mixture to a bowl and set aside.

Green-Bean-Casserole-prep-4

Melt the butter in the same skillet, add the flour, and whisk until combined.  Continue whisking for another minute until the mixture has slightly deepened in color.

Green-Bean-Casserole-prep-5

Whisk in the half-and-half and chicken stock and continue to whisk, letting the mixture simmer, until it has slightly thickened.

Green-Bean-Casserole-prep-6

Whisk in the white cheddar cheese until combined.

Green-Bean-Casserole-prep-7

Add the bacon/mushroom mixture and stir to combine.

Green-Bean-Casserole-prep-8

Add the salt and pepper.

Green-Bean-Casserole-prep-9

Let the sauce simmer for a couple of minutes, stirring frequently.

Green-Bean-Casserole-prep-10

Add the blanched green beans (see recipe box for instructions on blanching).

Green-Bean-Casserole-prep-11

Stir to combine.

Green-Bean-Casserole-prep-12

Pour the mixture into a 9×13 inch casserole dish.

Green-Bean-Casserole-prep-13

Since this is a made-from-scratch version, don’t go using nasty hydrogenated oil-packed French fried onions.  There are several good options out there.  I had two in my pantry to choose from.  I went with Lars’ Crispy Onions this time.

Green-Bean-Casserole-prep-14

Sprinkle all of the French fried onions evenly over the casserole.

Green-Bean-Casserole-prep-15

Bake, uncovered, for 30 minutes in an oven preheated to 350 degrees F.

Green-Bean-Casserole-prep-16

Dig in!

Green-Bean-Casserole-prep-17

(source)

Tailgate Beer Brats

Tailgate Beer Brats

Beer Brats

Total Time: 17 min
Prep: 2 min
Cook: 15 min

Yield:6 to 8 servings
Level:Easy

Ingredients

1 dozen Dennison brats
Beer, to cover
1 medium large sweet onion
2 ounces (1/2 stick) butter

Directions

Place brats in a Dutch oven with onions and butter, cover the brats with beer. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and set aside beer mixture. Grill brats until golden brown and return to beer mixture until ready to serve. Serve brats on fresh baked brat buns with sauerkraut, onions, green peppers, ketchup, and/or mustard.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Recipe courtesy Rick Rollo

Making Sense of the Meatcase

Making Sense of the Meatcase

Pork Chop
What’s for supper? Whether you’re in a hurry or have time to spend in the kitchen, pork offers a variety of delicious options. Use this guide to help decide what cut will make the most of your meal.

Quick meals – cuts that cook in 30 minutes or less

ChopsChops: Loin, rib,
sirloin, top
loin, blade
Tenderloin
Cooking Tip: Paired with your favorite veggies, cubes of boneless chops or tenderloin make great kabobs.
GroundPorkGround Pork HamSteaksHam Steaks
Cooking Tip: For delicious pork burgers on the grill, form ground pork into 1/2-inch thick patties and broil 4 inches from heat for about 8 minutes.

Time on your side – cuts that cook in 30 minutes or more

RibsRibs: Back, spareribs, country-style RoastsRoasts: Loin, ham, fresh leg, shoulder
Cooking Tip: Don’t boil ribs prior to grilling or roasting. They will keep their flavor and tenderness better if slow-cooked in the oven or over indirect heat on the grill.

Know Your Pork Cuts

Cuts of Pork

Onion, Sausage and Basil Pizza

Onion, Sausage and Basil Pizza

Onion-sausage-and-basil-pizza
Bold Gorgonzola is paired beautifully with sweet onions and spicy sausage.

Total Time: 1 hr
Prep: 15 min
Cook: 45 min
Yield: 4 to 6 servings
Level: Easy

Ingredients

  • Cornmeal, for dusting
  • 3 tablespoons extra-virgin olive oil, plus extra for drizzling
  • 1 tablespoon unsalted butter, at room temperature
  • 2 onions (about 1 1/2 pounds), thinly sliced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound Dennison spicy turkey or pork sausage, casings removed, crumbled
  • All-purpose flour, for dusting
  • 1 (13 to 16-ounce) ball pizza dough
  • 3/4 cup (3 ounces) crumbled Gorgonzola or blue cheese
  • 1/4 cup chopped fresh basil leaves

Directions

Put an oven rack in the center of the oven. Preheat the oven to 475 degrees F. Sprinkle a heavy baking sheet (without sides) with cornmeal and set aside.

In a large skillet, melt 3 tablespoons of olive oil and the butter over medium-low heat. Add the onions, salt and pepper. Cook, stirring occasionally, until golden and caramelized, about 20 minutes. Increase the heat to medium-high and add the sausage. Using a wooden spoon, break up the sausage and cook, stirring constantly, until cooked through, about 8 minutes. Set aside to cool slightly.

On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to the prepared baking sheet and drizzle with olive oil. Spread the onion mixture evenly over the dough, leaving a 1-inch border. Sprinkle the cheese on top. Bake until the crust is golden and the cheese has melted, about 15 to 17 minutes. Remove from the oven and sprinkle with chopped basil. Cut the pizza into wedges and serve.

Recipe courtesy Giada De Laurentiis

Pork: Did you know?

Did you know

Did you know that… The word, “earmark,” which we now use to mean ‘to designate’ or ‘to set aside for a particular purpose’, actually has a very simple origin. For centuries, farmers marked their livestock with distinctive notches in the animals’ ears. Earmark in the literal sense first appeared in English around 1591, but the use of earmark in the figurative sense ‘to designate’ arose only in the late 19th century.

DID you know?

did-you-know-webPorkBeInspired.com (Formerly TheOtherWhiteMeat.com) offers over 1,700 pork recipes to consumers, along with information on all things pork.

 

 

 

 

did-you-know-weightsDid you know that…Women who cut calories but included more protein, including six ounces of lean pork per day, kept more muscle mass while losing weight than women who consumed the same amount of calories but less protein. Consuming a higher-protein diet also helped retain a sense of satiety or fullness after meals, according to the Checkoff-funded project conducted by Purdue University.

did-you-know-dollarsWhat’s the top price ever paid for a hog? The highest known price paid for a hog was $220,000 at the 2001 Summer Type Conference. The pig, bred by Todd Creager of Ohio, sold to Lifeline Genetics of Oklahoma.

 

 

did-you-know-pigsWhat did President Harry Truman have to say about hogs? “No man should be allowed to be president who does not understand hogs.”

 

 

did-you-know-porkchopFact: Pork can be part of a restricted-fat, low-cholesterol diet.
Yes! Today, ounce for ounce, pork ternderloin is as lean as a skinless chicken breast. Six of the most common pork cuts have, on average, 16 percent less fat and 27 percent less saturated fat than 19 years ago. Pork also is an excellent source of protein, thiamin, vitamin B6, phosphorus and niacin, and a good source of potassium, riboflavin and zinc. For more nutrition info, go to PorkBeInspired.com.

did-you-know-dinnerFact or hogwash? Pork tenderloin is just as lean as a skinless breast.

Fact.
Research shows that ounce for ounce, pork tenderloin is lean as a skinless chicken breast. A 3-ounce serving of pork tenderloin has only 2.98 grams of total fat and 1.02 grams of saturated fat.

 

did-you-know-chinaDid you know that… As popular as pork is in America, it is not the United States, but China, that is the world’s No. 1 producer and consumer of fresh pork.

Did you know that… In ancient China, fresh pork enjoyed royal status. Around 4000 B.C., the Chinese people were ordered to raise and breed hogs by a royal decree from the emperor of China.

Did you know that… The ancient Chinese so hated to be separated from fresh pork that the departed sometimes were accompanied to the grave with their hogs.

did-you-know-barrelDid you know that… Pork is the world’s most widely eaten meat.

What’s the origin of the saying “pork barrel politics”?
The phrase is derived from the pre-Civil War practice of distributing salt pork to the slaves from huge barrels. By the 1870s, congressmen were referred to as regularly dipping into the “pork barrel” to obtain funds for popular projects in their home districts.

 

What’s the origin of the saying to “go whole hog”?
The expression came from the 18th century, when the English shilling was at one time called a “hog.” Thus, a spendthrift, one willing to spend an entire shilling on the entertainment of a friend in a pub, was willing to “go whole hog.”

What’s the heaviest hog ever?
A Poland China hog named “Big Bill” weighed 2,552 pounds and measured 9 feet long. The owner of this hefty hog was Burford Butler of Jackson, Tennessee, in 1933. In contrast, the average market weight of today’s lean hogs is around 265 pounds.

did-you-know-sausageFact or Hogwash? The longest single sausage was over a mile long.

Fact.
A single sausage measuring 5,917 feet in length was cooked in Barcelona, Spain, on September 22, 1986.

 

Easy Sausage Gravy and Biscuits

Easy Sausage Gravy and Biscuits

Easy-sausage-biscuits-and-gravy

  • PREP 5 mins
  • COOK 10 mins
  • READY IN 15 mins

Ingredients

Original recipe makes 8 servings (10 biscuits)

Biscuits Ingredients

  • 1 (16 ounce) can refrigerated jumbo buttermilk biscuits (alt Biscuits from Scratch!)
  • 2 Cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons sugar
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 cup shortening, margarine or butter
  • 3/4 cups buttermilk

Gravy Ingredients

  • 1 (10 ounce) package Dennison Meat Locker Pork
  • 1/4 cup flour
  • 2 1/2 cups milk
  • Salt and ground black pepper to taste

Directions

Biscuits

  1. Bake biscuits according to package directions. OR
  2. Pre-heat oven to 450°F
  3. In a bowl stir together flour, baking powder, baking soda, sugar, cream of tartar and salt.
  4. Cut in shortening, margarine or butter till mixture resembles course crumbs
  5. Make a well in the center, add milk all at once.
  6. Stir just till dough clings together
  7. On a lightly floured surface, knead dough gently for 10-12 strokes. Roll or pat dough to 1/2-inch thickness.
  8. Cut with a 2 1/2-inch biscuit cutter, dipping cutter into flour between cuts.
  9. Transfer biscuits to baking sheet. Bake for 10-12 minutes or till golden.
  10. Serve warm

Pork Sausage Gravy

  1. Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly cooked, stirring frequently.
  2. Stir in flour.
  3. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly.
  4. Reduce heat to medium-low; simmer 2 minutes, stirring constantly.
  5. Season to taste with salt and pepper.
  6. Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.

(source)

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