100 Baking Powder Biscuits
120 ounces ground sausage (AP) (5 lb EP)
1 pound margarine
22 ounces flour
1 3/4 gallons milk
2 teaspoons salt
1 teaspoon black pepper
Servings: 50
1. Prepare biscuits according to recipe.
2. Cook raw sausage in tilting or large fry pan until browned and 155°F. Weight after browning should be 5 lb. Drain well. Reserve sausage for later step.
3. Mix margarine and flour in a steam-jacketed or other large kettle. Stir with wire whip. Cook for 10-15 minutes, stirring often.
4. Stir milk into margarine-flour mixture, stirring constantly with a wire whip. Cook until mixture thickens.
5. Add salt and pepper to creamed mixture. Stir in cooked sausage reserved from earlier step. Heat to 180°-190°F.
6. Serve two biscuits split in half with 4 oz gravy.
120 ounces ground sausage (AP) (5 lb EP)
1 pound margarine
22 ounces flour
1 3/4 gallons milk
2 teaspoons salt
1 teaspoon black pepper
Servings: 50
1. Prepare biscuits according to recipe.
2. Cook raw sausage in tilting or large fry pan until browned and 155°F. Weight after browning should be 5 lb. Drain well. Reserve sausage for later step.
3. Mix margarine and flour in a steam-jacketed or other large kettle. Stir with wire whip. Cook for 10-15 minutes, stirring often.
4. Stir milk into margarine-flour mixture, stirring constantly with a wire whip. Cook until mixture thickens.
5. Add salt and pepper to creamed mixture. Stir in cooked sausage reserved from earlier step. Heat to 180°-190°F.
6. Serve two biscuits split in half with 4 oz gravy.
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