All those flavors in one bite will have your tastebuds dancing. One at a time, the flavors emerge, then you dive in for another bite to start it all over again.
The cheese I used was Seaside smoked cheddar. It softened a bit from the warmth of the meat, but I didn't try to melt it - aged cheddar isn't a great melting cheese. But that's fine, too.
If you don't have biscuits, you could use small buns, English muffins, or even toast - but I suggest that you get - or make - the biscuits. If you've got biscuits and you've got breakfast sausage, can biscuits and gravy be far behind?
No, they can't.
6 slices speck (or prosciutto)
6 slices tomato
6 thin slices smoked cheddar
2 tablespoons maple butter
Divide the pork sausage into 6 portions and form each portion into a patty that will fit your biscuits. Now, flatten it even more - as it cooks the meat will shrink in diameter and will get thicker - so start thinner and wider than you need.
In a hot skillet, brown the meat on both sides, then continue cooking until the patties are cooked through.
Cut the biscuits in half and place a slice of speck on the bottom half of each biscuit, then top with the pork sausage, cheese and tomato. Spread about a teaspoon of the maple butter on the top half of the bun, then place it on top. Serve warm.
Biscuits and Gravy
If you cooked extra pork sausage patties that you didn't use for sandwiches, you can cut them or break them up into small pieces. If you bought extra pork sausage, you can cook it and break it up into pieces as it cooks. This recipe assumes you've got cooked patties.
2 slices speck (or prosciutto)
1 tablespoon butter
1 tablespoon flour
1 1/2 cups milk
Freshly ground pepper
Cut or break the pork sausage into pieces. Cut the speck into small pieces. Melt the butter in a skillet and dd the pork sausage and speck. Cook until the meat is heated through.
Add the flour and cook for a few minutes more, until the flour browns slightly. Add the milk and cook, stirring, until the mixture comes to a boil and thickens.
Season with freshly ground pepper, to taste.
Split your biscuits in half and top with as much gravy as you like. Serve hot.
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