Ingredients:

  • 450g ground pork breakfast sausage
  • 30g all-purpose flour
  • 720ml whole milk
  • 120ml heavy cream
  • 5ml coarse black pepper
  • 2.5ml smoked paprika
  • 450g refrigerated flaky layers biscuits
  • 115g sharp cheddar cheese, shredded
  • 6 large eggs
  • 120ml milk

Instructions:

  1. Preheat your oven to 190°C. In a large skillet over medium-high heat, brown the ground pork sausage, breaking it into small crumbles. Do not drain the rendered fat.
  2. Sprinkle the flour evenly over the browned meat and stir for 1 minute to cook out the raw flour taste and form a roux with the sausage fat.
  3. Slowly whisk in the milk (720ml) and heavy cream (120ml) while whisking vigorously. At first, it will look like a mess, but keep stirring. As the liquid heats up, the starch in the flour will begin to gelatinize. Add your black pepper (5ml) and smoked paprika (2.5ml). Bring it to a gentle simmer, then turn off the heat once it's thick enough to coat the back of a spoon.
  4. Grease a 9x13 inch baking dish. Cut the refrigerated biscuits into 6 or 8 small pieces.
  5. Place half of the biscuit pieces in the bottom of the dish in a single layer.
  6. In a separate bowl, whisk together the 6 eggs and 120ml of milk. Pour the egg mixture over the bottom layer of biscuits.
  7. Top with shredded sharp cheddar cheese (115g) and pour the warm sausage gravy evenly over the cheese and biscuit layer.
  8. Scatter the remaining biscuit pieces over the top of the gravy. Bake for 25 minutes or until the biscuit tops are golden brown and the egg mixture is set.