The Davy Crockett - Pepper Jack, Venison Sausage Gravy, and Hot Sauce Grilled Cheese

 

So since I've been feeling kind of guilty about not acting like a real person, I did something that I never thought I'd do. The other day my bestie, Jess, sent me a password-protected invite for some event called DAYBREAKER that started at 7:30am. Like any rational human who's obsessed with sleeping, I thought this was a typo. Turns out, it wasn't. Like at all. Some crazy young burners were throwing a pre-work dance party to get like-minded start-up kids pumped up for their day - without booze... Crazy, right? I know it sounds nuts, but I thought it was a genius idea so I signed up.

Ingredients:
- Biscuits
- Wisconsin Pepper Jack Cheese
- A&B Pepper Sauce
- Venison Sausage Gravy
(instructions below!)
- Salted butter (Use Kriemhild! THE BEST!)

JUST WANT THE RECIPE? CLICK HERE TO VISIT MY ABOUT.COM SANDWICH EXPERT PAGE FOR THE PRINT OUT. 

To begin,  grab a biscuit and gently rip it in half. You'll want to use the exterior of the biscuit as the interior of the sandwich - that way you can grill the bread-y part and get it all crispy without burning.

K, so once your biscuits are flipped inside out, put a hefty amount of Jack Cheese on there.

I always use cheese sourced from Wisconsin because I think that they're the absolute best. And its readily accessible all around the country which is great, especially if you don't live in a place that has a ton of artisan cheese shops.

Next, add a spoonful of venison sausage gravy. Since you probably have no idea how to make this or where to get it, so I'll break it down super easy for ya!

Basically you just need to source some venison sausage and then break it out of its casing. In a cast iron skillet, brown it until the sausage is cooked through, then add two tablespoon of flour and cook for a few minutes - basically binding the remaining fat with the flour to create a roux. After about 2 minutes of cooking the flour-fat mixture down, you'll want to add in milk - More or less depending on what you want your sausage to gravy ratio to look like. The
n over medium heat, continue stirring until the milk thickens up and you have a beautiful gravy. Salt and pepper to taste!

That's it! Easy and delicious! ... which is my middle name... actually that sounds bad, so no, no it's not anymore.

Oh, and once your venison sausage gravy is on there, add some hot sauce! You can't have sausage gravy and biscuits without it (DUH!) so I used A&B Pepper Sauce because it's made locally and I think the dudes that do it are super awesome. Oh, and did I mention it's insanely good? I know you'll love it, and you can totes get some [HERE].

Then just add some more cheese and top with the other half of the biscuit - interior side out and smear on some butter all over it.

This picture is fucking gross so you can totally ignore it... I have no idea what happened when I was trying to capture this - but this is the part where you just cook it over medium until it gets a nice grilled cheese crusty crust. You know the whole, butter, grill, flip, and repeat thing.

Let's move on and never think about this picture ever again.

After a few minutes on each side, the cheese should be melted and the biscuit should have a nice pan fried crust!