Veggie Sausage and Biscuits
Team: Ferrisburgh's Five Fryers
Host School: Ferrisburgh Central School
Age Group: Middle School
Ingredients
For the Spice Mix:
1 ½ teaspoon garlic powder
1 ½ teaspoon fennel seed
½ teaspoon black pepper
1 teaspoon salt
1 ½ teaspoon paprika
1 ½ teaspoon smoked paprika
½ teaspoon chili flakes
1 teaspoon oregano
1/8 teaspoon allspice
For the Sausage:
1 Tablespoon olive oil
1 cup finely chopped mushrooms
¼ cup finely chopped carrots
1/3 cup finely chopped onions
1 chopped garlic clove
2 cups cooked black-eyed peas, drained and rinsed
1 Tablespoon tomato paste
¾ cup flour
3 Tablespoons Worcestershire sauce
For the Biscuits:
Preheat oven to 350.
1 1/4 cup whole wheat flour
¾ cup AP flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
6 tablespoons butter, soft
¾ cup buttermilk(milk with vinegar)
2 Tablespoons milk, if necessary
For the Gravy:
Mix 2TBS cup Dry Veggie Stock with 3 1/2 cups of water.
Melt 6 Tablespoons butter on stovetop.
Add 6 Tablespoons flour to melted butter and whisk until a smooth paste appears.
Preparation Instructions
For the Sausage:
Saute the onions, carrots and mushrooms with olive oil until soft. Put aside to cool.
Mash the black-eyed peas with hands. Add spices, cooled veggies, tomato paste, Worcestershire and flour.
Roll into 4 logs and wrap individually in aluminum foil. Set aside.
Steam sausages on stovetop for 25 minutes and let rest in the refrigerator (cooler with ice)
Slice sausage into ¼ inch slices and saute in olive oil.
For the Biscuits:
Whisk all dry ingredients together. Add butter with hands and buttermilk. Knead on a table until just blended and smooth. Do not overwork or biscuits will be hard. Cut into circles or squares 2” in diameter and place on sheet pan lined with parchment paper. Brush with melted butter and bake in oven for 12-15 minutes until golden brown.
For Gravy:
Slowly add veggie stock/water to butter and flour and whisk until fully blended. Continue to stir on medium heat until gravy thickens. Add 1 teaspoon each of garlic powder and onion powder to season and set aside.
Plating:
Cut biscuits in half
Place biscuit slices on ⅓ cup raw spinach
Place 2 oz. of veggie sausage on biscuit (2 slices per biscuit)
Pour 3 oz. gravy on top of sausage and biscuits
Sprinkle with chopped chives and julienned red peppers