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Country Sausage with Red-Eye Gravy

Strong black coffee, brown sugar, and pan drippings are the gravy ingredients that complement these country sausage and biscuit breakfast sandwiches.

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  • Makes: 12 servings
  • Prep: 25 mins
  • Chill: overnight
  • Cook: 22 mins

Country Sausage with Red-Eye Gravy

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Directions

  1. In a medium bowl combine the pork, croutons, onion, garlic, the 1 teaspoon brown sugar, sage, salt, thyme, and cayenne. Mix thoroughly. Gently mix in cherries. Shape mixture into twelve 3-inch patties, using wet hands, if necessary. Arrange on a tray. Cover; refrigerate overnight.
  2. In a large skillet fry patties, half at a time, in hot oil over medium heat for 5 minutes on each side or until browned and cooked through (160 degrees F). Remove from heat; keep warm.
  3. For the Red-Eye Gravy, stir the 2 tablespoons brown sugar into the drippings in skillet. Stir in the coffee. Bring to boiling. Boil gently, uncovered, for 2 to 3 minutes or until gravy is slightly thickened and a rich reddish brown, scraping the skillet to loosen any crusty bits.
  4. Split biscuits. Serve sausage patties in split biscuits with gravy.

Nutrition Facts (Country Sausage with Red-Eye Gravy)

  • Per serving:
  • 92 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 18 mg chol.,
  • 171 mg sodium,
  • 9 g carb.,
  • 6 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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