Every Christmas morning my kids wake up to my famous sausage cheese biscuits. I use a cinnamon roll dough. But instead of spreading it with butter and sprinkling on cinnamon and brown sugar, I laden it with sausage and cheese. Once it’s rolled up and baked, I drown it in sausage gravy. It’s one of the two things that my kids double-check with me every year to make sure that we’re going to get that as our Christmas breakfast. But you wanna know what’s cool? Even if I had no money to make to buy Christmas presents and no money to buy food, I would still easily be able to make this recipe from different parts of my food storage.
I would pull the flour, yeast, sugar, and freeze-dried sausage crumbles and cheese from my long-term food storage. I’d pull evaporated milk either from my short-term food storage, or I’d make my own from my powdered milk in my long-term food storage. And because I have a several ways to cook and bake without electricity, no matter what our situation my children would still have this delicacy.
How about you? Do you have food storage? Do you have it organized, so that you know what you have? Do you know how to make things from scratch with it? Is it up to the level that you would like if something big happened in 2024?
Freebie #1
If any of these areas are a concern for you, you should sign up for a FREE webinar with Q&A that I am teaching at 8:30pm Central Time on January 2, 2024.
In this FREE webinar, we’re going to discuss how to ensure food security for your family through a simple three-step proprietary method.
We’ll cover topics such as three different types of food storage, how to set your food storage up for success, getting the most out of your garden, 8 ways to preserve your harvest (I’ve included some real surprises in there).
We’ll cover where you can purchase what you need getting the biggest bang for your buck. I’ll tell you how you can stock your long-term food storage to feed each member of your family for less than $180/year
All packed into this 1-1 ½ hour FREE webinar. If you’re interested in joining me on January 2nd at 8:30pm you need to sign up for it here. You’ll get the webinar details and the passcode to enter in an e-mail.
If something big and scary happened in the next year, I could still feed my family their favorite Christmas breakfast because of my food storage. I’d love it if you could say the same thing for your family.
Freebie #2 – Food Storage Recipe
Karen’s Sausage Cheese Roll Recipe
Ingredients
4 ½ – 5 ½ C all purpose flour
1 T (or 1 package) dry yeast
1 C milk – heated to 110-115 degrees
⅓ C butter
⅓ C granulated sugar
½ salt
3 eggs
1# sausage
1 tsp garlic powder
2 C shredded cheese – we like cheddar.
Step 1
Mix 2 ½ C flour and yeast in a mixing bowl or stand mixer.
Step 2
Pour your milk, butter, sugar, and salt into a saucepan and mix while slowly raising the temperature of the liquid to between 110 – 115 degrees.
Step 3
Add the 3 eggs and milk mixture to the flour/yeast mixture and beat on low for 1 minute. Scrape down the bowl if needed. Then turn up the speed and mix it on high for 3 more minutes.
Step 4
Place this wet dough onto a well-floured surface and kneed in the other 2-3 cups of flour into the dough until it’s firm, but still easily workable. Kneed for 3-5 minutes in total.
Step 5
Lightly grease a bowl. Place your dough into the bowl, turn it around once in the oil and then flip it over. Cover with a tea towel and put it into a warm place for about 1 hour to rise. Your goal is doubled in side, but don’t panic if it’s not quite doubled.
Step 6
Punch down the dough. Remove it from the bowl, cut in half and let it rest for 10 minutes.
Step 7
Roll out one half at a time into a 12 x 18 rectangle. Sprinkle each rectangle with ½ tsp garlic powder, ½ pound of sausage, and 1 C cheese. Roll each into a log and cut each into 6 equal buns. Place in a 9×13 baking pan (or you can chill them for up to 24 hours).
Step 8
Bake at 375 for 20-25 minutes.
If you’d like my recipe for sausage gravy from food storage ingredients, that will be coming along in another day or two, so keep your eyes open for it.
