Embrace the Season with these Local Breakfast Recipes for Fall-Inspired Comfort Food

The Sassy Biscuit Co. 

Hearty Chicken Sausage, Gravy and Succotash

Serve with biscuits. Recipe makes 6-9 Servings.

Chicken Sausage

+ 3 pounds chicken thighs

+ 1/2 pound pork fat

+ 1 cup jalapeno, diced

+ 1/2 cup fresh basil

+ 2 teaspoons Ceylon cinnamon

+ 2 apples, shredded

+ 2 tablespoons garlic, minced

+ 1/2 cup lemon pepper grill seasoning

+ 2 tablespoons salt

Cut up the thighs and pork shoulder into inch-sized pieces; then mix together with the seasonings and vegetables. Grind in a sausage grinder. Once ground, mix sausage well until all the liquid is incorporated and sausage has the correct consistency—about 3 minutes.

Chicken Sausage Gravy

+ 1 pound chicken sausage

+ 1 (small) onion, diced 

+ 4 ounces butter

+ 3/4 cup flour

+ 2 tablespoons fresh sage

+ 4 cups milk

+ 1 tablespoon roasted garlic

+ 1/4 cup “Sassy Peach Habanero Hot Sauce”

+ 1 tablespoon chicken base

Cook onions and chicken sausage until onions become translucent and the sausage starts to brown. Add butter and flour and cook the roux for 5 minutes on medium heat. Add the milk and bring mixture to boil, whisking frequently to make sure the bottom doesn’t burn and the flour gets incorporated. Once it begins to boil, turn to low and add the rest of the ingredients.

Succotash

+ 2 slices of bacon, diced small

+ 1 cup chicken sausage

+ 1 onion, diced

+ 3 cups corn off the cob

+ 2 cups cooked black-eyed peas

+ 1 red pepper, diced small

+ 2 tablespoons garlic, minced

+ 1 jalapeno, diced

+ 1 tablespoon dried basil

+ Salt and pepper to taste

Cook bacon and sausage in a pan until brown. Add onion and a pinch of salt. Cook for 5 minutes on medium heat until onion is translucent. Add jalapeno and red bell pepper and cook for another minute. Finish with corn, basil, peas and salt and pepper.

Harper and Madison

Harvest Hash

Andouille sausage, roasted butternut squash, red potatoes, spiced pepitas, cranberry stilton, granny smith apple and over-easy eggs lie on a bed of fresh spinach.

Recipe makes 4 servings.

Roasted Butternut Squash

+ 1 small butternut squash

+ 3 tablespoons brown sugar

+ 2 1/4 teaspoons cinnamon

+ 1/4 teaspoon cayenne

+ 1/2 teaspoon nutmeg

+ 3/4 teaspoon salt

+ 3/4 teaspoon pepper

+ 1/4 cup olive oil

Peel, halve and core squash. Dice into 1-inch cubes. Toss squash with olive oil and coat with the dry seasonings. Bake at 325 F for 25 minutes.

Roasted Potatoes

+ 1 quart red potatoes, cut into 1/2-inch cubes

+ 1/2 teaspoon fresh rosemary

+ 1/4 teaspoon fresh garlic, finely chopped

+ 1/4 teaspoon roasted garlic, finely chopped

+ 1 teaspoon salt

+ 2/3 teaspoon pepper

+ 2 tablespoons canola oil

+ 2 tablespoons bacon fat (optional)

Toss diced potatoes with bacon fat and oil. Add all other ingredients and toss well. Bake at 325 F for 45 minutes or until potatoes are crispy on the outside and soft on the inside.

Spiced Pepitas

+ 1/2 cup pepitas

+ 1 1/2 teaspoons brown sugar

+ 1/4 tablespoon Worcestershire sauce

+ Pinch of cayenne

+ 1/4 teaspoon salt

+ Pinch of black pepper

+ 1 tablespoon olive oil

Lightly roast pepitas for 2 minutes to dry them. Toss with olive oil. Add other ingredients and toss well. Bake at 325 F for about 13 minutes.

Andouille Sausage

+ 8 ounces halved and diced into 1/4-inch crescents

Green Apple

+ 1 Granny Smith apple, cut into 1/4-inch cubes

Cranberry Stilton

+ 1/2 cup stilton 

+ 1 tablespoon dried cranberries

Mix together by hand or in a food processor.

Assembling the Dish

Saute Andouille sausage, squash and potatoes together until hot. Place 1/2 cup fresh spinach on plate and top with squash mixture. Add 1/4 cup apples. Top with 2 over-easy eggs, 2 tablespoons spiced pepitas and 2 tablespoons cranberry stilton.