A Southern Gallimaufry
This recipe is a riff on the sausage sandwiches sold at the Beatty Street Grocery and the Big Apple Inn in Jackson, Mississippi.
Peel the casings from the sausages, break the filling into a heavy skillet—chopped onion would be a nice option—and cook until heated through. Continue cooking until most of the grease is cooked out.
Drain thoroughly and add (drained) slaw. Serve warm on Bunny burger or slider buns with black pepper and Crystal.
Some people use flaky canned biscuits, some use pizza dough. I prefer the biscuits because you don’t have to roll them into balls like the pizza dough, just cut each biscuit into half. You can make this in a (glass) casserole, but a tube pan makes it prettier.
Preheat your oven; this is crucial. Separate and cut (or roll) your dough, toss with melted butter and seasonings (granulated garlic, “Italian seasonings”, salt and pepper), then roll the pieces of dough in grated cheese (Parmesan, cheddar, mozzarella, what have you), sesame or poppy seeds, shredded, shaved ham , or bacon bits. Arrange dough in a well-greased tube pan. Bake until the loaf is golden and sounds hollow when you thump it. Turn out on a sturdy plate, and serve with red gravy for dipping.
