Willie Nelson's Favorite Breakfast


Courtesy of Bobbie Nelson


Willie Nelson's Favorite Breakfast


For 1 Person(s)


  • 1 pounds pork breakfast sausage
  • 2 1/3 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoons salt
  • shortening or lard
  • 2 2/3 cups milk
  • vegetable oil
  • 3 tablespoons grease
  • salt & pepper, to taste

Willie Nelson's Favorite Breakfast Directions

  1. Preheat the oven to 450°. Put a cast-iron skillet to heat on medium. Form a 1 pound pork breakfast sausage (ideally local from a farmers market) into 10 patties about the size of doorknobs. Add the patties to the skillet, cooking low and slow, turning frequently and pressing down with a spatula to render the grease.
  2. While the sausage cooks, sift 2 cups of flour and dump in a bowl with 4 teaspoons baking powder and 1 teaspoon salt. Add a big forkful of shortening or lard. Whisk it into the dry ingredients until the mixture looks like crumbly cornmeal. Add 2/3 cup milk and blend with a fork.
  3. When the mixture stops being sticky, put on a plastic glove and knead it with one hand, gathering the dough and pressing it down, adding flour if necessary. When the dough is smooth and elastic, form 10 round biscuits, freehand, and arrange them in a 9-inch pie plate generously coated with vegetable oil. Bake on the top rack of the oven, checking frequently to catch the biscuits at the moment of perfectly light brownness (no more than 15 minutes, probably less). 
  4. While the biscuits bake, remove the sausages to a warm plate and pour off all but 3 to 4 tablespoons grease. Add a little vegetable oil if necessary. Slowly sprinkle in about 1/3 cup flour, mixing it in with a metal spatula until it’s smooth. Keep adding flour until the roux has the consistency of organic peanut butter.
  5. Then start adding the milk, 2 cups or more, depending on how many you’re feeding, stirring constantly to create a creamy texture and adding a lot of salt and black pepper. Keep adding milk until the biscuits are done, and even then, make sure there’s no raw-flour taste. Just keep cooking till it’s perfect.
  6. Split a biscuit, top with a sausage patty and pass the gravy and black pepper.

Be the first to post a review

You must be logged in to review


Recipe Search