Info
- Cook time: 1 hour 20 minutes
- Total time: 4 hours 5 minutes
- Yield: 6 to 8
Ingredients
Cheddar Scallion Biscuits
- 4 1/4 cups all-purpose flour
- 2 tablespoons baking powder
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 1/2 teaspoons baking soda
- 8 ounces (2 sticks) butter, frozen
- 2 cups buttermilk
- 1/2 cup grated Cheddar
- 1/4 cup thinly sliced scallions
Sesame Butter
- 1/4 cup (4 tablespoons) butter, melted
- 1/4 cup sesame oil
Hoisin
- 1/2 tablespoon fermented black beans
- 4 tablespoons pitted dates
- 4 tablespoons sweet light soy sauce, warmed
- 7 1/2 tablespoons light soy sauce
- 1 tablespoon molasses
- 2 teaspoons chopped garlic
- 1 teaspoon sesame oil
- 1/2 fresh Thai chile, seeded
Hoisin Mayo
- 1 cup mayonnaise
Sichuan Chile Maple
- 1/2 cup pure maple syrup
- 1/3 cup malt vinegar
- 2 1/2 tablespoons fish sauce
- 2 tablespoons chile oil
- 2 tablespoons sesame oil
- 2 tablespoons pixian paste
- 1 tablespoon ground Szechuan peppercorns
- 1/2 cup sliced garlic chives
- 1 tablespoon toasted sesame seeds
Sichuan Sausage
- 1/4 cup minced shallots
- 2 tablespoons minced garlic
- 2 tablespoons minced fresh ginger
- 1 tablespoon salt
- 2 teaspoons ground Szechuan peppercorns
- 1 teaspoon Korean chile flakes (gochugaru)
- 2 pounds pork shoulder, cubed and frozen
- 5.25 ounces pork fat, cubed and frozen
- 1 tablespoon cold water
- 1 teaspoon Chinese rice wine (Shaoxing)
Instructions
1. Start the Biscuits
In a bowl, combine the flour, baking powder, sugar, salt, and baking soda. Grate the frozen butter into the dry ingredients. Place the mixture in the freezer for at least 1 hour or up to overnight.
2. Form and Chill the Biscuits
Transfer the frozen mixture to a stand mixer bowl. Add the buttermilk, Cheddar, and scallions, and mix on low speed until the dough just comes together. Divide the dough into 8 biscuits on a parchment-lined baking tray. Keep them in the freezer for at least 1 hour or up to overnight.
3. Bake the Biscuits
Preheat the oven to 325 degrees F. Bake the biscuits for 13 minutes, then rotate the tray and bake for another 13 minutes.
4. Brush with Sesame Butter
While the biscuits bake, stir together the melted butter and sesame oil. As soon as the biscuits come out of the oven, brush them with the sesame butter.
5. Make the Hoisin
Soak the black beans in warm water until soft, then discard the water. Soak the dates in the warm sweet soy sauce until soft, then discard the liquid. In a blender, combine the beans, dates, soy sauce, molasses, garlic, sesame oil, and Thai chile; blend until smooth. Set aside.
6. Mix the Hoisin Mayo
In a small bowl, whisk the mayonnaise into 1/4 cup of the hoisin. Keep cold.
7. Blend the Sichuan Chile Maple
In a blender, combine the maple syrup, vinegar, fish sauce, chile oil, sesame oil, pixian paste, and Szechuan peppercorns; blend until smooth. Stir in the garlic chives and sesame seeds.
8. Prepare the Sichuan Sausage
In a bowl, mix the shallots, garlic, ginger, salt, Szechuan peppercorns, and chile flakes. Add this mixture to the pork shoulder and grind through a meat grinder. Keep cold. Grind the pork fat. In a cold stand mixer bowl, combine the pork fat with the pork shoulder. Using the paddle attachment, mix in the cold water and rice wine until the sausage comes together.
9. Cook the Sausage Patties
Form the sausage into patties. Cook on a griddle until browned, about 4 minutes per side.
10. Assemble the Sandwiches
Slice the biscuits in half and toast until golden brown. Spread hoisin mayo on both cut sides. Add the sausage patties. Ladle the Sichuan chile maple sauce over the sandwiches before serving.
