Country Sausage With Red Eye Gravy Food

RED EYE GRAVY

Steps:

• Dissolve ham stock and coffee granules in water in a large mixing bowl to create a stock.
• Melt butter in a medium saucepan over medium-high heat; add flour. Cook butter and flour, stirring constantly, until brown, to create a roux, about 5 minutes. Add gravy stock mixture 1/2 cup at a time, stirring constantly, until it resembles the consistency of a gravy, 5 to 7 minutes. Season with black pepper. Remove from heat. Serve warm with meal of choice.

COUNTRY SAUSAGE WITH RED-EYE GRAVY

Steps:

• 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.
• 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.
• 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.
• Split biscuits. Serve sausage patties in split biscuits with gravy.

GRITS, COUNTRY HAM AND RED-EYE GRAVY

Steps:

• For the grits, bring the water and milk to a boil in a pan, whisk in the grits, and then reduce the heat and cook for an hour. Season with salt and pepper and set aside.
• For the poached eggs, bring a pan of water to a gentle simmer and add salt and vinegar. Using a spoon, swirl the water in a circle and crack the eggs into the center of the water. Simmer for about 2 minutes. Set aside.
• For the gravy, to a pre-heated skillet, add a slice of ham and warm it through. Then remove the ham to a plate. Into the same skillet add the coffee and pork stock and reduce.
• To a bowl or plate add a serving of grits, the ham, a poached egg and sprinkle with chives. Drizzle the red-eye gravy over the grits and serve.

COUNTRY SAUSAGE GRAVY

Steps:

• Brown the pork sausage in a large skillet over medium-high heat.
• Set aside, leaving the drippings in the skillet.
• Stir the butter or bacon grease into the sausage drippings.
• Reduce the heat to medium, add the flour, stirring constantly until the mixture turns a golden brown.
• Gradually whisk the milk into skillet.
• Once the mixture is smooth, thickened, and begins to bubble, return the sausage to skillet.
• Season with salt and pepper.
• Reduce the heat and simmer for about 15 more minutes.

RED-EYE GRAVY

Steps:

• Heat grease, add flour and sugar until dissolved and incorporated with ham grease. Add water, coffee and bullion cube, stir until gravy is well blended. Turn down heat and cook for 1 minute, add butter and cook for 1 minute longer. Serve immediately with hot biscuits or grits.

RED EYE GRAVY

Steps:

• In a large cast iron skillet over medium heat, cook ham until lightly browned, 3-4 minutes on each side. Remove and save for another use. Add coffee to pan drippings, stirring to loosen browned bits from pan. Simmer until reduced by about half.

COUNTRY HAM AND RED EYE GRAVY

Steps:

• Heat a skillet over medium-high heat.
• Add the fat from the ham and render.
• When the fat is rendered, add the ham steaks and pan-fry until golden brown on both sides.
• Remove the ham from the pan and set aside on a plate and keep warm.
• To the pan, add the coffee and water and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Add the butter and the bouillon cube and stir to incorporate.
• Serve the gravy over the ham steaks on grits.

COUNTRY FRIED HAM WITH RED-EYE GRAVY

Steps:

• Soak ham in milk overnight.
• The next morning, wipe ham with paper towels.
• Put just enough ham fat into skillet to keep ham from sticking.
• Have skillet hot, not too hot.
• Slowly brown ham evenly on both sides.
• When done, remove to hot platter.
• For the gravy, add the coffee to ham drippings in skillet, sprinkle with a bit of pepper and let come to a boil.
• Stir well and serve piping hot with biscuits.