So I had a though. Sausage gravy exists. And it's delicious. But is there bacon gravy? A nice, flavorful thick gravy with bits of bacon. Has anyone done this?
Yes. The traditional gravy in biscuits and gravy is done with either sausage or bacon, depending on regionality and taste. Cooking method, for me at least, is the same. Render the bacon/sausage in a saucepan till cooked. Drain the fat, leaving maybe half a cup or so, and ad minced onions and sweat. Add half a cup of flour and stir well to make a roux. Add a quart or so of whole milk, some dried sage, and reduce heat to a simmer, stirring often so as to not scorch the milk. When thickened(you may need to add milk to thin to a proper thickness), season with salt, pepper(feel free to go heavy on the pepper, it works well), and a splash of tobasco, and enjoy over biscuits or fried chicken. To go all in, make a country eggs benedict by layering biscuit, bacon or sausage patty, a poached egg, and smother with gravy. You all can thank me later.
Topic: BACON!!!!!! (Read 165992 times)
