One of the great perks of working at a restaurant is that you pick up all kinds of interesting recipes and cooking techniques, which you can bring home and riff on endlessly in your own kitchen.
I didn’t know it was possible to improve on chicken-fried steak, but I think I managed to do it this evening with this little cadenza:
1 lb. good pork sausage
1 c. buttermilk
Flour for dredging
Butter for the pan
Make a patty out of about a fourth of the sausage. Dip it in buttermilk and dredge it in flour, kneading it into a patty about 1/4 inch thick while you coat it with flour. In a heavy cast-iron skillet, melt some butter over medium heat. Fry the sausage until thoroughly browned on both sides. Serve with cream gravy.
This ain’t diet food, but it’s worth every blessed calorie….