Healthy Meal Prep
Pork Sausage Bolognese with Cheddar Biscuit Recipe

Pork Sausage Bolognese with Cheddar Biscuit


Go beyond the traditional biscuit and gravy with this sausage Bolognese. It's served over Cheddar biscuits and topped with shaved cheese.


  • 8 ounces Farmland® Pork Sausage
  • 1 medium yellow onion, small dice
  • 1 carrot, small dice
  • 1 stalk celery, small dice
  • 1 clove garlic, sliced
  • 1 pinch red pepper flakes
  • ½ cup tomato puree
  • 1 cup milk
  • 2 cups chicken stock
  • 1 sprig fresh rosemary
  • Salt and pepper to taste
  • 2 Cheddar biscuits, baked, sliced in half
  • 2 ounces Parmesan cheese, shaved
  • ¼ cup arugula


  1. In medium saucepan, cook sausage until well browned and crispy.
  2. Add onions, carrots, celery and garlic. Cook until softened, approximately 5 minutes.
  3. Add red pepper flakes, tomato puree and milk. Cook until reduced by half.
  4. Add chicken stock and rosemary. Bring to boil, reduce to simmer and cook for 15 minutes. Season with salt and pepper.
  5. To serve, plate biscuit halves and top with sausage Bolognese. Garnish with shaved Parmesan and arugula.

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Nutritional Information

Pork Sausage Bolognese with Cheddar Biscuit

Servings Per Recipe: 2
Calories: 899.7
% Daily Value *
protein: 82 %
carbohydrates: 14 %
exchange other carbs:
dietary fiber: 17 %
fat: 98 %
saturated fat: 128 %
cholesterol: 53 %
vitamin a iu: 142 %
niacin equivalents: 51 %
vitamin b6: 21 %
vitamin c: 25 %
folate: 17 %
calcium: 57 %
iron: 16 %
magnesium: 23 %
potassium: 24 %
sodium: 139 %
thiamin: 32 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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