Lunchbreak: Sausage, biscuits & gravy from Beef and Barley

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Chef Cecil Rodriguez

Beef and Barley
3001 N. Ashland Avenue
(773) 248-0990


2 lbs pork shoulder
1 lb pork belly, skin off
15 sage leaves
1 1/2 Tbs fresh ground black pepper
1/4 cup loosely packed chopped parsley
1/2 lemon, zested
1 tsp chili flake
2 pinches salt
1 cup of your favorite beer

Chill the grinder parts in the freezer until they're very cold. This will help with the grinding process. Place the pork shoulder and pork belly in a single layer on a baking sheet and chill until firm. Combine garlic, onion, sage, pepper, parsley, chili flakes, salt and lemon zest in a bowl and set aside. Grind the pork shoulder and  pork belly on high speed a few pieces at a time into a chilled bowl.  Then grind the spice mixture -- also into the same bowl of meat.   Once ground, add beer to meat and spice mixture and mix by hand a bit.


2/3 cup flour
6-8 cups milk
salt and pepper to taste

Brown sausage in a large frying pan and keep the fat. Add the flour and cook 90 seconds. Slowly add the milk to desired thickness and hold at low simmer while stirring for 30 seconds. Continue to simmer until thickened to your liking. Add in all other ingredients and combine. Season to taste with salt and pepper. Ladle the gravy over your preferred biscuits, homemade or frozen. Beef & Barley uses local favorite, Southern France Patisserie -- which is located at 1405 W. Irving Park Rd.
Option: Top the biscuits and gravy with a fried egg and/or a fried chicken thigh.