Buttermilk Biscuits, Sorghum Butter and Sausage Patties

Ingredients

• 1 cup Unsalted Butter (Softened to room temperature)
• 0.25 cup Sorghum Syrup (Use pure sorghum syrup for best flavor)
• 0.5 tsp Ground Cinnamon
• 0.25 tsp Fine Sea Salt

Instructions

1. 1

   Combine Ingredients

   • Ensure your unsalted butter is fully softened to room temperature for a smooth, lump-free result.
   • In the bowl of a stand mixer fitted with the whisk attachment, or in a medium mixing bowl, combine the softened butter, sorghum syrup, ground cinnamon, and fine sea salt.
2. 2

   Whip Until Fluffy

   • Using the stand mixer or an electric hand mixer, start beating the ingredients on low speed to combine, then increase to medium-high speed.
   • Whip for 2-3 minutes until the mixture is visibly lighter in color, airy, and has increased in volume. Scrape down the sides of the bowl once or twice with a spatula to ensure everything is evenly incorporated.
3. 3

   Serve or Store

   • The sorghum butter is ready to be served immediately. It is especially delicious on warm baked goods like biscuits, cornbread, or toast.
   • To store, transfer the butter to an airtight container or ramekin. Alternatively, scoop it onto a piece of parchment paper, shape it into a log, and twist the ends to seal. Refrigerate for up to 2 weeks or freeze for up to 3 months.

Ingredients

• 1 lb ground pork (80/20 fat content recommended for best flavor and texture)
• 1.5 tsp rubbed sage
• 1 tsp kosher salt
• 0.75 tsp black pepper (freshly ground)
• 0.5 tsp dried thyme
• 1 tsp brown sugar (packed)
• 0.25 tsp red pepper flakes (optional, adjust to taste)
• 0.125 tsp ground nutmeg (just a pinch)
• 1 tbsp vegetable oil (or bacon grease, for frying)

Instructions

1. 1

   Combine Ingredients

   • In a large bowl, combine the ground pork, rubbed sage, kosher salt, black pepper, dried thyme, brown sugar, red pepper flakes (if using), and ground nutmeg.
   • Using clean hands, gently mix the seasonings into the meat until just combined. Do not overwork the mixture, as this can result in tough, dense patties.
2. 2

   Form the Patties

   • Divide the sausage mixture into 8 equal portions, about 2 ounces (56g) each. For uniformity, using a kitchen scale is recommended.
   • Roll each portion into a ball, then gently flatten it into a patty about 3 inches in diameter and 1/2 inch thick.
   • Press a shallow dimple into the center of each patty with your thumb. This helps prevent them from puffing up in the middle and ensures even cooking.
3. 3

   Cook the Sausage

   • Heat the vegetable oil or bacon grease in a large cast-iron or non-stick skillet over medium heat.
   • Once the skillet is hot, carefully place the patties in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary.
   • Cook for 4-5 minutes on the first side, until a deep brown crust has formed. Do not press down on the patties.