Fresh Ramps Take Sausage Gravy and Biscuits to the Next Level

Every spring, I go ramp hunting deep in the North Carolina mountains with my buddy Allan. The wild onions love to grow in large patches especially in ravines and around the base of shaded trees. They are more mellow in flavor than scallions, making them wonderful substitutes in scrambled eggs, salads and pasta.

Since ramps season is so short, between April and early May, I like to make a special version of my sausage gravy to serve with my tall, buttery, Greek yogurt biscuits. Their slightly pungent, distinct flavor add a wonderful, surprising dimension to the beloved breakfast dish. I add a little grated sweet apple to balance it out.

Serve this for spring occasions, like Mother’s Day or graduation. 

Featured on allrecipes.com

Serving Size: 8 Prep Time: 20 mins Cooking Time: 15 mins

Ingredients

• 1 pound mild pork sausage

• ½ cup grated sweet apple, like Fuji or Cosmic Crisp

• 4 ounces ramps (about 12 ramps), trimmed and roughly chopped, divided

• 1½ tablespoons all-purpose flour

• 1¾ cups whole milk

• ¼ teaspoon salt

• ⅛ teaspoon freshly cracked black pepper

Directions

1. In a large 12-inch, cast iron or heavy bottomed skillet, add the sausage and break up into small pieces with a wooden spoon. Stir in the apple and all but ¼ cup ramps and cook on medium-high heat for 6-8 minutes, or until the sausage is brown and crumbly. 

2. Turn the heat down to medium, sprinkle the flour evenly on top of the sausage and stir until fully coated. Cook 1 more minute. 

3. Pour in the milk and stir well. Continue cooking 5-7 minutes until the gravy is thickened, but still a bit loose. Remove from the heat. Season to taste with salt and pepper. 

4. Serve spooned over freshly baked biscuits. Sprinkle on the remaining ramps. 

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