First, I hope this is where this recipe needs to go, if not, I ask that the moderators move it to the appropriate spot. My wife asked that I share this as it is her number one recipe of mine (even above brisket and beef ribs, which hurt my pride a bit) and I am required to cook it at minimum once a month.
Ingredients:
1lb of breakfast pan sausage (I recommend Slovacek’s, but any medium to spicy breakfast pan sausage will do)
2 cups heavy cream
1 large pat of butter
Seasoned salt to taste
Ground black pepper to taste
1 splash (about a teaspoon) of hot sauce (I recommend Trappey’s Red Devil Sauce)
1 Tablespoon of Worcestershire sauce
1/3 cup of REAL maple syrup
1 black iron skillet (I use an old No10 Wagner)
Directions:
Brown the sausage well in the skillet over medium low heat, and crumble. Once browned, add the butter and cook until the water is out and fondt (the brown goodies stuck to the bottom of the skillet) has formed. Add the heavy cream and bring to a low simmer, stirring to deglaze the bottom of the pan. Once a simmer has been attained, add the rest of the ingredients, and continue to simmer for about 10 minutes. Serve over biscuits or toast points.
Ingredients:
1lb of breakfast pan sausage (I recommend Slovacek’s, but any medium to spicy breakfast pan sausage will do)
2 cups heavy cream
1 large pat of butter
Seasoned salt to taste
Ground black pepper to taste
1 splash (about a teaspoon) of hot sauce (I recommend Trappey’s Red Devil Sauce)
1 Tablespoon of Worcestershire sauce
1/3 cup of REAL maple syrup
1 black iron skillet (I use an old No10 Wagner)
Directions:
Brown the sausage well in the skillet over medium low heat, and crumble. Once browned, add the butter and cook until the water is out and fondt (the brown goodies stuck to the bottom of the skillet) has formed. Add the heavy cream and bring to a low simmer, stirring to deglaze the bottom of the pan. Once a simmer has been attained, add the rest of the ingredients, and continue to simmer for about 10 minutes. Serve over biscuits or toast points.
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