SAUSAGE: Ingredients for sausage! Adjust cayenne pepper to desired spice level. Nutmeg is optional.

Mix together all spices and salt with pork. Use a fork and don't mash too much. Let sit for a few hours if possible.

BISCUITS: Ingredients! You can use shortening or lard in place of butter. If you don't have buttermilk, mix 120 ml milk + 120 ml yogurt (OR 225 ml whole milk + 1 Tablespoon lemon juice or vinegar + pinch salt. Let it sit for 30 minutes.)

Mix flour with baking soda, baking powder, salt and sugar.

Cut in chilled butter using two forks, or massage in with hands, until it forms pea-size lumps.

It will look something like this.

Slowly add the buttermilk and mix roughly with a fork. Be careful not to knead it.

Mix until the dough sticks together in a big lump.

Line a baking pan with wax paper, etc. Using a spoon, scoop out chunks of biscuit dough and just drop it on the pan. Leave a little space in between biscuits.

Preheat oven to 425/220. Bake for 15-16 min until golden brown.

Remove from oven and brush with melted butter. Let sit for 2-3 min on the pan.

GRAVY: While biscuits are baking, prepare the gravy!

Heat a frying pan on medium and fry the sausage until browned. Crumble it up into chunks as you're frying.

Remove browned sausage, leaving the fat in the pan. Add 1 Tablespoon flour to the pan and 1 Tablespoon butter if there isn't much oil from the sausage.

Saute the flour and fat/butter for 2-3 minutes, stirring constantly.

Slowly pour in about 1 cup of milk.

Bring the milk to a simmer on medium. Stir frequently to prevent burning.

Add the browned sausage and simmer for about 3 minutes until the gravy thickens. Stir frequently.

Add more milk if it's too thick. Add salt and pepper to taste (I added about 1/4 tsp each).

Serve with hot biscuits. There's a couple ways to eat: - You can break up the biscuits and pour gravy over top - Slice the biscuit and half and pour over gravy - Or just leave the biscuits whole and pour over top!