“I love a good breakfast,” says Chef Will Fischer of the BeamYard at Steel Club in Hellertown, which is why he is indulging us with a decadent, rich sausage gravy recipe. “It is perfect with flaky buttery biscuits, over chicken fried steak or even a twist on Eggs Benedict,” says Fischer. “The dish is easy to make at home and is just a good creamy homestyle classic.”
Fischer started cooking while attending college in Colorado. He started as a dishwasher at a local ski resort before moving to fast-casual family-friendly resort locations and then up to sous chef at the fine dining restaurants on property. “We were serving five-course fancy Italian dinners at the top of snowy mountains,” he says. After four years there, family brought him to the Lehigh Valley.
Fischer has been with the BeamYard at Steel Club since August of 2023. “I love the collective camaraderie of all us working really hard in the kitchen with the same goal in mind,” he says. “The fact that I have worked in every aspect of the kitchen has given me experience and knowledge to run the kitchen.”
On his days off he often makes this delicious sausage gravy and biscuits for his family—although with a laugh he admits that his young son's favorite part is always the accompanying homemade biscuits.
The BeamYard at Steel Club | 700 Linden Ave., Hellertown | 610.838.7018 | steel.club
Ingredients & Instructions
2 Tbsp. butter
1/2 onion, diced small
1 lb. pork country sausage
2 Tbsp. black pepper
1/3 cup flour
1 quart heavy cream
Biscuits (your favorite brand)
Simmer your butter in a medium pot with the onions until translucent.
Add the pork and black pepper to the pot, stirring occasionally until pork is brown.
Add flour and stir in until it is no longer visible. Then add heavy cream, and cook until simmering and thickened.
Serve over warm biscuits and enjoy!
Published as “Beyond the Menu” in the January 2024 edition of Lehigh Valley Style magazine.
