Inspiration comes from everywhere and today’s recipe is inspired by two simple things: our local summer corn here on Martha’s Vineyard and al fresco all natural chicken sausage. Believe it or not, I’ve created a recipe that brings them together not only in delicious harmony, but tasty partnership. Scroll to see this recipe for Spicy Chicken Sausage Gravy & Sweet Corn Biscuits and recreate it at home!
This post is sponsored by al fresco all natural. All thoughts and opinions are 100% my own.
If there’s one thing I love, is a recipe that works for breakfast, lunch, and dinner and this Spicy Chicken Sausage Gravy & Sweet Corn Biscuits recipe achieves just that. Typically a traditional breakfast item, sausage & gravy is elevated here with a few new additions.
For the gravy, instead of using full fat pork sausage like classic recipes call for, I’ve partnered with al fresco all natural to showcase their chicken sausage. Not only because of the partnership, but because they’ve been a brand my husband and I have purchased for years. We love the variety, but also love the easy preparation (much easier than using raw chicken at times!). With 30 flavorful and healthy chicken products that have at least 50% less fat than traditional pork and beef products, it’s hands down a healthier choice.
As chefs in a restaurant, when the husband and I get home from work, we typically don’t want to keep cooking. But we do want tasty meals at home, even if it’s 11pm on a Tuesday night and these al fresco all natural chicken sausages seriously make it happen in under 10 minutes. It’s one of the reasons we love it so much – plus, it’s minimally processed so you know it’s good AND good for you.
The other idea I had for this recipe was to create a biscuit base that really resonated with the summer season and what says summer more than corn? So off to Morning Glory Farm I went to score some gorgeous island corn to showcase in this recipe. The corn kernels are folded into the biscuit dough at the end, to form pockets of sweetness that pairs so well with the savory gravy.
This meal comes together in under an hour – as the biscuits bake, you have a chance to make the gravy on the stovetop so it’s ready to serve over the warm buttery biscuits. While you can use any kind of al fresco all natural chicken sausage, I recommend the spicy jalapeño chicken sausage because the spice that it brings to the recipe is what makes it pop. If you love spicy, this is the one for you. If you don’t, al fresco all natural has dozens of other sausages you can use in this recipe.
- 1 sick unsalted butter, cold and cubed
- 2 cups all purpose flour
- 1½ teaspoon salt
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk
- ¾ cup fresh corn kernels
- 1 small white onion, diced
- ½ red bell pepper, diced
- 1 tablespoon butter
- 4 al fresco all natural spicy jalapeño chicken sausage, diced
- 3 tablespoons flour
- 1¼ cup whole milk
- 1¼ cup heavy cream
- 1 tablespoon salt
- 1 tablespoon black pepper
- fresh thyme, to taste
- Preheat oven to 375F and set aside a baking sheet.
- In a large bowl, combine the flour, salt, baking soda, and baking powder with fingers. Add the cubed butter and instead of kneading the dough, just smash just each butter cube flat. Work the dough very little and drizzle in the cold buttermilk and the corn kernels. Barely combine and drop on a flour surface. Cut biscuits with biscuit cutter into rounds or use a knife and cut into squares and bake for 15-20 minutes, until golden brown. Set aside.
- While biscuits are baking, in a cast iron pan, sauce the onion, pepper, and butter together until translucent. Add the diced sausage and cook for about 10 minutes until it sears on all sides. Add flour and stir for 30 seconds to coat all the sausage.
- Pour in liquids and seasonings, whisking to form a creamy gravy. Taste and re-season if needed. Serve over warm biscuits.