For the gravy:
In a bowl add together the pork, chopped bacon, salt, ground black pepper, sugar, sage leaves, thyme leaves, rosemary leaves, nutmeg, chilli flakes and cayenne chilli.
Mix with your hands until all the ingredients are well combined.
Cover with plastic wrap and refrigerate for 30 minutes to 4 hours.
Remove the sausage mixture from the fridge and loosen with your hands – you’re now going to cook the sausage mixture.
In a heavy based pot, on a medium heat, add the lard and fry the sausage mixture, breaking it up with a wooden spoon.
Cook the sausage mixture until crumbly and most of the fat has come out of the bacon and pork mince.
Remove the cooked meat and set aside on kitchen towel.
To the fat in the pot add 3 tablespoons flour and stir, bringing the mixture to a boil.
Continue stirring for 2 minutes to cook out the flour.
Next gradually add the milk while continuously stirring.
The sauce should become thicker as the flour cooks.
Add the cooked sausage mixture back to the sauce and cook for another 5 minutes, or until the sauce is thickened. (If the sauce is too thick, add a little more milk, if it’s too runny, cook longer or add a little more flour – stirring vigorously as you add the flour to avoid lumps).
Taste the sauce and season with salt, pepper, paprika or cayenne, if using.
For the biscuits:
Preheat your oven to 220°C.
In a bowl whisk together the flour, baking powder, sugar and salt.
Add the butter to the dry mixture and cut with a knife until the mixture resembles bread crumbs.
With a spatula stir in the milk a little at a time forming a dough ball.
Be careful not to over-work the dough, combine just until it comes together.
Let the dough rest for 30 minutes.
On a floured surface, roll out the dough to roughly 2cm in thickness.
Cut the dough using a scone / +-6 cm cutter and place onto a oven tray lined with parchment paper.
When well risen and lightly browned remove from the oven and place on a wire rack for 5 minutes.
Cut the biscuits in half, pour the sauce over warm biscuits and enjoy immediately.
Recipe reprinted with permission of Damian Ettish.