Buttermilk biscuit sausage breakfast sandwich with Spicy Brown Mustard country gravy and crisy onions.
- In a bowl whisk together spicy brown mustard and country gravy until mustard is fully incorporated. Hold refrigerated, heat for service.
- For each serving, split 1 biscuit. Top bottom half with 1 tablespoon gravy and a sausage patty.
- Add 1 tablespoon each crispy onions and gravy. Finish with top of biscuit. Serve warm.
Serve open faced with poached eggs for a country sausage version of eggs benedict.
- Recipe type: Breakfast and Brunch