Small rolls with sauce and sausages from the southern states of the USA

Ingredients for 4 servings:

• 250 g flour
• 50 g white sugar
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 80 g butter, cold, in pieces
• 240 ml buttermilk
• 225 g sausages, Nuremberg
• 2 tbsp butter
• 4 tbsp flour
• 750 ml milk, cold
• Salt
• pepper, black
• some fat, for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 14 minutes; Total time approx. 54 minutes

Southern Biscuits and Gravy – a tradition

Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit), bottom heat if possible, otherwise top/bottom heat. For the rolls, combine all the dry ingredients in a bowl and knead in the butter pieces with your hands. Transfer the mixture to a floured work surface and, starting from the center, gradually add the buttermilk. Don’t overknead the dough; the ingredients should only just be combined, otherwise the rolls will be too hard. Flatten the dough with the heels of your hands. Then, using a glass (approx. 5 cm in diameter), cut out the rolls. Place the rolls on a greased baking sheet and place the sheet in the oven. Place in the upper third for bottom heat only, or in the center for top/bottom heat. Bake the rolls for 10-14 minutes until golden brown. While the rolls are in the oven, start making the sauce. Skin the sausages, cut into small pieces, and fry in a pan heated to medium heat with a little fat until golden brown. Remove the sausage links from the pan, leaving the fat in the pan. Add the butter and melt. Add the flour and stir until light brown. Gradually add the milk, stirring constantly. Simmer gently for 10 minutes, stirring constantly. Then add the sausage links and season to taste with salt and pepper. Cut open the still-hot biscuits, pour the sauce over them, and enjoy. Note: Southern biscuits and gravy are eaten for breakfast in the South, but they are also delicious any time of day!