Breakfast fare fits in amazingly well at game-day gatherings. Wrap your favorite breakfast sausage links in homemade biscuit dough, and serve with maple syrup for dunking.
Total Time: 1 hr 20 min
Prep: 30 min
Inactive: 15 min
Cook: 35 min
Yield: 24 pieces
Twelve 4-inch links breakfast sausage
1 tablespoon vegetable oil
1 1/4 cups all-purpose flour, plus more for work surface
1 teaspoon baking powder
1/2 teaspoon sugar
1/4 teaspoon baking soda
3 tablespoons unsalted butter, frozen in 1 piece
2 tablespoons finely chopped scallion greens
1/2 cup buttermilk
1 teaspoon cracked black pepper
Maple syrup, for serving
Position an oven rack in the center of the oven, set a baking sheet on it and preheat to 400 degrees F.
Toss the sausage links with the oil in a large bowl. Add the sausages to the hot baking sheet, and spread out in 1 layer. Roast, turning halfway through, until lightly browned in spots and cooked through, about 15 minutes. Let cool completely. Cut each sausage in half crosswise.
Meanwhile, whisk together the flour, baking powder, sugar, baking soda and 1/4 teaspoon salt in a large bowl. Grate the frozen butter on the large holes of a box grater, and add to the bowl, along with the scallions. Add the buttermilk, and mix together gently with a fork. When a shaggy dough forms, turn it out onto a floured surface.
Working quickly, roll the dough out into a 14-by-8-inch rectangle about 1/8 inch thick. Trim each side by about an inch, to yield a 12-by-6-inch rectangle with clean edges. Cut twelve 1-inch-wide strips, then cut those strips in half crosswise. (You should have 24 strips, each about 1 inch by 3 inches.)
Wrap a biscuit strip around the belly of each sausage half, and place, seam-side down, at least 1 inch apart on a clean baking sheet. Sprinkle a small pinch of cracked black pepper on top of each one. (Refrigerate up to overnight if not baking right away.) Bake until golden brown, 15 to 18 minutes. Serve with maple syrup on the side.
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From Food Network Kitchen
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