Wild Boar Sausage and Biscuits

Written by Rocky Mountain Woman on April 22, 2015 – 12:01 pm -

wild boar sausage and biscuits

There is nothing quite as satisfying and comforting as sausage gravy on biscuits in the morning (or anytime for that matter). If you’ve never had homemade sausage gravy, you really have never had sausage gravy because most restaurants tend to go a little light on the sausage and a little heavy on the gravy. This recipe will fix that problem and then some!

I know this isn’t the healthiest breakfast you can eat, but once in a while a girl just needs something that will stick to her ribs for breakfast. This is perfect for those times.

Your kitchen will smell wonderful and your family (especially the male members of the family) will think you’re a domestic goddess.

If you don’t have access to wild boar sausage, just use a good quality breakfast sausage and omit the butter (Wild boar is quite a bit leaner than domestic pork).

 

5.0 from 2 reviews
Wild Boar Sausage and Biscuits
 
Ingredients
  • 1½ lbs sausage
  • 3 T butter
  • ¼ C all purpose flour
  • 2 C milk
  • ¼ C heavy cream
  • salt and pepper from the mill
  • sprinkle of red pepper flakes
Instructions
  1. Melt the butter (if using) in a large skillet
  2. Add sausage and fry on medium heat until cooked through (10 minutes or so) and there is no pink
  3. Add flour and cook, stirring constantly until the flour is completely incorporated (about 2 minutes)
  4. Add milk slowly and stir after each addition until gravy is thick and creamy
  5. Add the heavy cream and heat a few more minutes then sprinkle with a tiny bit of red pepper flakes

Serve over warm biscuits with salt and pepper to taste.

This post is in honor of the letter “W” and part of Jenny Matlock’s Alphabet Thursday. For more wonderful “W” posts, please click here jennymatlock.blogspot.com/

Tags: ,
Posted in She Cooks | 15 Comments »

Spring Vegetable Roast

Written by Rocky Mountain Woman on April 15, 2015 – 12:24 pm -

 

veggies

Spring usually means lightening up a bit for me food wise. I typically roast in the winter and grill in the spring/summer, but this recipe is an exception for those early spring nights that still feel quite a bit like winter. So simple, but so good. I had this for dinner with a glass of Sauvignon Blanc and a piece of leftover roast chicken and it really hit the spot.

 

5.0 from 3 reviews
Spring Vegetable Roast
 
Ingredients
  • 1 bunch asparagus, cleaned and trimmed
  • 1 lb green beans, cleaned and trimmed
  • 6 small new potatoes, cleaned and quartered
  • 2 T olive oil
  • salt and pepper to taste
  • sprinkle of red pepper flakes
Instructions
  1. mix the vegetables with the olive oil on a sheet pan
  2. sprinkle with salt, pepper and red pepper flakes
  3. roast until potatoes are soft, about 30 minutes

Easy Peasy quick dinner

 

green-beans-and-asparagus

This post is in honor of the letter “V” and part of Jenny Matlock’s Alphabet Thursday. For more vivacious “V” posts, please click here jennymatlock.blogspot.com/

Tags:
Posted in She Cooks | 24 Comments »

Unique

Written by Rocky Mountain Woman on April 8, 2015 – 1:17 pm -

I live in a unique place.

Park City with it’s sophisticated restaurants and cool mountain vibe is just over the hill

ski-runs

but here on this side of the county, it’s just a sweet, quiet farming community

summit-merc

motorcycles

Very few towns have their own sentinel, but we are quite proud of ours

cropped-armored-man

full-armored-man

Old stuff everywhere you look (that’s probably while I feel so comfortable here.)

yellow-1

blue

All in all it’s a great place to grow old…

house

antiques

This post is in honor of the letter “U” and part of Jenny Matlock’s Alphabet Thursday. For more unusual “U” posts, please click here jennymatlock.blogspot.com/

Posted in She Shoots | 21 Comments »