1 pound ground pork
2 cloves garlic, smashed and chopped to a paste
2 tablespoons finely chopped fresh sage
1 tablespoon finely chopped fresh thyme
1 teaspoon onion powder
2 tablespoons canola oil
Salt and freshly ground black pepper
4 cups all-purpose flour, plus more to dust
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups cold buttermilk
1/2 cup heavy cream
2 teaspoons freshly ground black pepper, not super fine and not coarse, somewhere in between
2 cups whole milk
2 tablespoons unsalted butter
2 tablespoons flour
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 large eggs, lightly beaten
Salt and freshly ground black pepper
6 tablespoons unsalted butter
The sausage can be prepared 8 hours in advance and refrigerated.
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