Country Sausage With Red-Eye Gravy

• 1 lb coarsely ground pork
• 1/2 cup crouton, coarsely crushed
• 1/4 cup finely chopped onion
• 2 garlic cloves, minced
• 1 teaspoon brown sugar
• 1 1/2 teaspoons ground sage
• 3/4 teaspoon salt
• 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon cayenne pepper
• 1/2 cup dried cherries, chopped
• 1 tablespoon cooking oil
• 2 tablespoons packed brown sugar
• 3/4 cup strong black coffee
• prepared biscuit

1. In a medium bowl combine the pork, croutons, onion, garlic, the 1 teaspoon brown sugar, sage, salt, thyme, and cayenne. Mix thoroughly. Gently mix in cherries (for added flavor, soak cherries in 1/4 cup of bourbon for 15 minutes). Shape mixture into twelve 3-inch patties, using wet hands. Arrange on a tray. Cover; refrigerate overnight.
2. In a large skillet fry patties, half at a time, in hot oil over medium heat for 5 minutes on each side or until browned and cooked through. Remove from heat:keep warm.
3. For the Red-Eye Gravy, stir the 2 tablespoons brown sugar into the drippings in skillet. Stir in the coffee. Bring to boiling. Boil gently, uncovered, for 2 or 3 minutes or until gravy is slightly thickened and has a rich reddish brown, scraping the skillet to loosen any crusty bits.
4. Split biscuits. Serve sausage patties in split biscuits with gravy.

ground pork, onion, garlic, brown sugar, ground sage, salt, thyme, cayenne pepper, dried cherries, cooking oil, brown sugar, strong black coffee, biscuit

Taken from www.food.com/recipe/country-sausage-with-red-eye-gravy-281948 (may not work)