- 1 pound Hatfield® Recipe Essentials Sage Sausage
- 1 teaspoon dried sage
- 1 teaspoon granulated sugar
- 1 tablespoon unsalted butter
- 3 tablespoons flour
- 3 cups whole milk, or more as needed
- 18 unbaked refrigerated mini biscuits
- Salt and pepper to taste
- Melt the butter in a 2 quart sauce pot over medium to high heat; add sausage and cook, while stirring constantly until the sausage browns (8-10 min).
- Season with sage, sugar, salt and pepper. Stir in 3 Tbsp flour and continue cooking for 2 min.
- Add the whole milk and bring to a boil while constantly stirring (3 cups of milk for a thicker gravy or 4 cups for a traditional gravy). Cool and reserve.
- Preheat oven to 325 degrees. Lightly spray a 12-cup muffin tray with non-stick spray.
- Roll out 12 biscuits to 1/4-inch thickness, reserving the other 6. Press 12 flat biscuits into the muffin cups, making sure the biscuit is flush against the tray with no air pockets.
- Fill the biscuit pockets with about 3 tablespoons of gravy mixture.
- Cut remaining 6 biscuit circles in half. Remold each half biscuit into a small circle (top of the biscuit); roll into 1/4-inch thickness, and place on the biscuit pocket. Crimp the sides to make sure the top and cup are sealed together.
- Bake in preheated oven for 12-15 minutes, until golden brown.