For enthusiasts of warm, buttery biscuits and gravy, this beloved Southern dish featuring a “crazy spicy” wild boar sausage gravy is a camp favorite and an essential recipe to try. If spicy gravy is not preferred, consider omitting the habanero or substituting it with a milder pepper, such as jalapeño.

Prep Time: 20 minutes, Cook Time: 25 minutes, Servings: 4-6

Ingredients for Wild Boar Sausage & Gravy with Biscuits

• 1 1/2 lbs wild boar sausage
• 1 lb breakfast sausage (raw)
• 1-2 tbs ice water
• 1/4 cup Hi Mountain Breakfast Sausage Seasoning
• 1 19-oz can flaky refrigerated biscuits
• 1 habanero, seeded and minced (start with 1/2 habanero and add more if desired)
• 1/4 cup yellow onion, minced
• 3 tbs all-purpose flour
• 1 12-oz can evaporated milk
• 1 1/2 cups milk
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 tsp butter

Preparation Directions for Biscuits & Sausage Gravy

1. Combine wild boar and breakfast sausage in a bowl, adding 1/4 cup Hi Mountain Breakfast Sausage Seasoning.

2. Incorporate a tablespoon or two of ice water to help distribute the seasoning evenly. Mix until well combined.

Lodge Logic Cast Iron Dutch Oven

TIP: Proper temperature regulation is crucial when baking in a Dutch oven. Excessive heat at the bottom can lead to burnt biscuits with doughy tops. Ensure more briquettes are placed on top than on the bottom.

3. Lightly grease the bottom and sides of the Dutch oven with oil or butter.

4. Arrange the biscuits closely together in the Dutch oven, allowing space for expansion.

5. Check the biscuits after approximately 10 minutes to adjust the coals as necessary.

6. Heat a large cast iron skillet over a bed of hot coals.

7. Add the sausage, minced pepper, and onion, browning the mixture while breaking up the sausage.

8. Sprinkle flour over the mixture and stir to combine. Cook for an additional 5 to 6 minutes to eliminate the raw flour taste.

9. Gradually stir in the evaporated milk, regular milk, salt, and pepper. Scrape the skillet’s bottom to release any browned bits. Bring the gravy to a boil, stirring frequently, and then simmer until the desired thickness is achieved. Incorporate butter before serving.

10. Serve one or two biscuits on a plate, generously topped with the gravy.

NOTE: For those who prefer milder gravy, omit the habanero or substitute with a jalapeño. When preparing habaneros, it is advisable to wear gloves and avoid contact with eyes and sensitive areas.

Homemade Biscuit Recipe

*Serves 4*

• 2 cups all-purpose flour
• 3 tablespoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon fresh rosemary leaves, minced (or substitute with 1 teaspoon dried rosemary)
• 1/3 cup shortening (such as Crisco)
• 1 cup milk

Directions:

1. In a bowl, combine flour, baking powder, and salt. Add rosemary and mix thoroughly. Cut shortening into the flour mixture using a pastry cutter or forks. Stir in the milk.

2. The dough will be sticky; transfer it to a floured surface and knead for 2 to 3 minutes.

3. Spoon golf ball-sized portions into a well-greased Dutch oven. Cover with a lid and place in coals, adding additional coals on top. Bake for 12 to 15 minutes.