Cheese and sausage biscuits

These zesty biscuits are delicious for breakfast or make for great appetizers. Match them with a malty, highly hopped beer such as Sierra Nevada Pale Ale, Anchor Steam or Samuel Adams Boston Lager for hors d'oeuvres or half-time snacks. You can use this recipe as a basic guide--or get creative by adding herbs or using a different cheese.

1/4 pound (1/2 cup) spicy fresh country sausage (see recipe below)
2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon sugar
4 tablespoons (1/2 stick) cold unsalted butter
1/4 cup vegetable shortening
1/2 cup grated sharp cheddar cheese
3/4 cup plus 2 tablespoons buttermilk
1/2 teaspoon baking soda

1. Preheat the oven to 450 degrees.

2. Fry the sausage in a small, heavy skillet over medium-high heat for 5 minutes, breaking the meat up with a fork as it cooks. Drain through a sieve and cool on paper towels.

3. In a large bowl, mix together the flour, baking powder, salt and sugar. Cut in the butter and shortening.

4. Mix the sausage and grated cheese into the dough. Combine the buttermilk and baking soda, pour into the dry ingredients, and stir until a soft dough forms.

5. Turn onto a lightly floured surface and knead gently for 10 to 20 seconds to form a ball. Roll or pat the dough to a thickness of 1/2 inch. Cut into 1-1/2-inch rounds and arrange on a lightly greased cookie sheet. Bake for 10 to 15 minutes, until lightly browned. Serve warm.

From Bruce Aidells' Complete Sausage Book (Ten Speed Press)

This recipe gives the basics and is open to whatever variations you'd like to try. You might want to follow the recipe exactly the first time, taste the results with family and friends, and then experiment. Another possibility is to purchase good-quality bulk sausage meat and add your own spices, peppers and herbs. You can mix in one or more herbs, including marjoram, summer savory or dried rosemary, along with a spice, such as nutmeg, cloves, allspice or ginger. Amounts will depend on your preference, but a good rule of thumb is to start by adding 1/2 teaspoon of a dried herb and/or a pinch of spice to the basic recipe or to about 4 pounds of store-bought bulk sausage. Two teaspoons of minced garlic can be added, too. Fry up a small patty to test and taste, and mix in more flavors as you go.

MAKES ABOUT 4-1/2 POUNDS

3 pounds pork butt
3/4 to 1 pound pork back fat
1 tablespoon red pepper flakes
4 teaspoons kosher salt
2 teaspoons sugar
2 teaspoons coarsely ground black pepper
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon ground cayenne pepper
1/2 cup water
Medium hog casings (optional)

1. Put the pork meat and fat through a meat grinder, using the 1/4-inch plate.

2. In a large bowl, mix the ground pork, fat, red pepper, salt, sugar, pepper, sage, thyme, cayenne and water, kneading and squeezing the meat until everything is nicely blended.

3. If you are making the sausage for patties, simply wrap it in bulk and refrigerate until you are ready to use it. Or stuff the seasoned meat into medium hog casings and tie into 4-inch links. Fresh sausage will keep for 3 days in the refrigerator or for up to 2 months in the freezer.

From Bruce Aidells' Complete Sausage Book (Ten Speed Press)