6 oz. breakfast sausage
6 oz. sweet Italian sausage
⅓ cup flour
3 cup whole milk
1 tsp fresh thyme, chopped
Salt and pepper to taste

Chicken sausage sliders:
1 lb. ground chicken
6 oz. sweet Italian sausage, ground
2 cloves garlic, minced
2 Tbsp. parsley, chopped
1 tsp. fresh thyme, chopped
2 pieces bread, soaked in milk and squeeze out excess
2 Tbsp. dry breadcrumbs
½ tsp salt
10 cranks pepper
1 egg, beaten
¼ cup Pecorino Romano, grated
1½ dozen biscuits*


In a large heavy bottom skillet over medium high heat, brown your sausages breaking up continuously with a wooden spoon. Once brown, add your flour and thyme and stir to coat. Cook and stir for a couple minutes. Add your milk a cup at a time allowing it to thicken a bit between each addition. Stir continuously until you reach the consistency you want. This should take about 10 minutes. Season to taste with salt and pepper. Cover and if necessary transfer to a pan you can easily transport to the game and use on the grill to warm.


Preheat oven to 375°F. Mix all ingredients in a large mixing bowl until combined, but do not overwork. Line a sheet tray with parchment paper. Using a medium size cookie scoop (sprayed with Pam spray), scoop out even balls of the meat mixture onto the prepared pan about two inches apart. Spray another sheet of parchment with Pam spray. Once the tray is full, top with parchment sprayed side down. Press each ball down evenly with your fingertips to form patties the size of your biscuits. Should make about 18 sliders. Bake in preheated oven for 10 minutes. These can be made ahead. You will just pop them on the grill to heat when you get to the game. Keep refrigerated until ready to use.

At the tailgate
Preheat grill to medium high heat. Heat gravy in pot on top of grill. Continue to stir. If necessary, move pot to indirect heat to keep warm. Place prebaked chicken sausage sliders on hot grill until just warmed through. Open a biscuit, top with slider and warm gravy. Replace top of biscuit and serve!

*You can either use store bought biscuits, Pillsbury Grands! biscuits or make your own buttermilk biscuits from scratch. They are easier than you think. The trick is not to overwork them. Here’s a recipe I have used before.

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