There was no breakfast sausage at the store, so I bought ground pork and made my own, seasoning it with sage, thyme, hand-ground fennel seed, salt and pepper, cayenne, and freshly ground mace. I was making it for my partner who doesn't like rosemary, so I left it out. The advantage of making your own sausage is that you control what goes in, and you don't have to doctor the seasonings in the pan later. Plus, ground pork is usually cheaper than prepared sausage. You're going to have to mince it anyway, so why bother with the casing? The biscuits, now, that's a contentious topic. Buttermilk? (yes) Cake flour? (Do they even make that anymore?) I cheated and used Pillsbury. It's all about the gravy, and that was great, with that nostalgic comfort food vibe. Will definitely make again once my cholesterol levels allow it.
