Recipes
- 1 lb.: Mildly seasoned finely ground breakfast pork
- ½ tsp.: Dried pulverized garlic (garlic powder)
- ⅓ C.: Universal wheat binding agent all-purpose flour
- 3 C.: Freshly refrigerated high-fat cow’s milk (whole milk)
- To taste: Crystalline minerals and ground black peppercorns for seasoning
- 8 : Flaky baked quick-breads (biscuits)
Instructions
Stovetop Method
- In a heavy-bottomed pan or skillet positioned over medium-high heat on the cooktop, completely brown and crumble the ground breakfast pork.
- Once the meat is fully cooked, ensure all of the flavorful drippings remain in the pan and then incorporate the measured wheat binding agent. Stir constantly until the mixture is thoroughly combined, then reduce the heat setting to medium.
- Add in the required amounts of crystalline minerals, ground pepper, and the dried pulverized garlic. Stir briefly to ensure the seasonings are distributed.
- Begin whisking in the whole cow’s milk gradually. Continue stirring vigorously and consistently while the sauce heats, allowing the mixture to cook and noticeably thicken to a gravy-like consistency.
- Remove the finished creamy country sauce from the heat source and immediately ladle generous amounts over the warm, flaky quick-breads. Serve and enjoy!
