Difficulty: Beginner
Pork
Ultimate Loaded Country Gravy
Prep Time: 10 min
Cook Time: 25 min
Difficulty: Beginner
Instructions
- Step 1: Preheat recteq to 400ºF with a 7 quart cast enamel Dutch oven.
- Step 2: Add the chopped bacon and cook until crisp, stirring every few minutes. Remove the bacon, drain, and reserve any excess grease.
- Step 3: Add the country sausage and cook until cooked through, stirring with a wooden spoon to break up any large clumps of sausage as you go.
- Step 4: Add the country ham, onions, the previously cooked bacon, Ben's Heffer Dust, and Colden's Freakin' Greek Rub. Cook for 4-5 minutes until the onions are translucent.
- Step 5: Add the flour to make the roux. If the flour is too dry, you can add a few tablespoons of the bacon fat.
- Step 6: Add the milk and allow the gravy to come to a simmer. Serve over fresh biscuits.
Ingredients
Serving Sizes
Ingredients
- 1 pound(s) Country Sausage
- 1/2 pound(s) Country Ham, diced
- 1/2 pound(s) Bacon, chopped
- 1 each Onions, chopped
- 1/2 tablespoon(s) Ben's Heffer Dust
- 1/2 teaspoon(s) Colden's Freakin' Greek Rub
- 1/2 gallon(s) Milk
Tools Needed
- Step 1: Preheat recteq to 400ºF with a 7 quart cast enamel Dutch oven.
- Step 2: Add the chopped bacon and cook until crisp, stirring every few minutes. Remove the bacon, drain, and reserve any excess grease.
- Step 3: Add the country sausage and cook until cooked through, stirring with a wooden spoon to break up any large clumps of sausage as you go.
- Step 4: Add the country ham, onions, the previously cooked bacon, Ben's Heffer Dust, and Colden's Freakin' Greek Rub. Cook for 4-5 minutes until the onions are translucent.
- Step 5: Add the flour to make the roux. If the flour is too dry, you can add a few tablespoons of the bacon fat.
- Step 6: Add the milk and allow the gravy to come to a simmer. Serve over fresh biscuits.
Chef Pairings
Serve with fresh baked warm biscuits, scrambled eggs, and fruit for the ultimate breakfast.