Vegetarian Sausage Gravy on Gluten Free Biscuits with Poached Egg
Team: Flying Hooves 4-H Club
Host School: Flying Hooves 4-H Club
Age Group: Middle School
Vegetarian Breakfast Sausage:
1 tbsp Vermont Maple Syrup
2 tsp Seasoned Salt
2 tsp Fennel Seed
1/2 tsp Sage
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
1/8 tsp Nutmeg
1 dash Cayenne
1 tbsp Vegetable Oil
1 Cup Water
1 tbsp Gluten Free Soy Sauce
1 tsp Hickory Flavored Liquid Smoke
3/4 Cup TVP (Textured Vegetable Protein)
1/3 Cup Gluten Free Oats
2 tbsp ground flax meal
1/3 Cup King Arthur Gluten Free Four
3 to 4 Cups (or more if needed) Vemont - Monument Farms Whole Milk
1/2 tsp seasoned salt
1 tsp ground black pepper (to taste)
Gluten Free Biscuits:
1 1/2 Cups King Arthur Gluten Free Flour
2 3/4 tsp baking powder
1/4 tsp salt
3/4 cup heavy cream
1 large egg
Preheat oven to 450 degrees F
Mix Flour, baking powder and salt together in large bowl
In a separate bowl beat together the cream and egg.
Pour the wet ingrdients into the dry ingredients an mix to a dough
Spoon out dough into 12 biscuits and place on parchment paper lined cookie sheet
Brush tops of biscuits with cream
Bake for 10 - 12 Minutes
Put all ingrdients for the Broth into a medium sized sauce pan and heat to a slow boil
Turn heat to low
Add TVP to broth and wait for it to soak up the broth (about 2 minutes)
Put 1/3 cup of oats into food processor and pulse into a chunky oat flour
Add Flax Meal and the Oat Flour (from above step) to the TVP/Broth and allow to cook over low heat for 3 Minutes - until thick and all liquid is absorbed.
Add Oil to coat the bottom of a heavy skillet.
Heat the sausage you made in the previous steps in the skillet over medium-high heat until the sausage begins to brown and crisp a little.
Reduce the heat to medium/low
Sprinkle about half of the flour onto the sausage and stir. Allow sausage to absorb the flour.
Add a little more oil to the pan to keep it slightly moist
Add the rest of the flour to the sausage.
Then add the milk (start with three cups) and stir constantly
Cook for about a minute and let it start to thicken. Add additional milk if it gets too thick too fast. Continue cooking for about 10 Minutes.
Fill medium saucepan half full with water.
Bring water to boil
Crack Egg into water and allow to cook until desired firmness
Place Biscuit on plate
Spoon sausage gravy onto biscuit
Add Poached Egg