Bacon Red Eye Gravy Recipe

A southern favorite, this rich and flavorful gravy is best poured over hickory smoked ham.

Makes about 2 cups

6 slices Wurst Haus Grand Champion Hickory Smoked Bacon, coarsely chopped (about 1 ½ cups)

2 tablespoons flour

2 shots espresso (2 oz.) or ½ cup strong black coffee

1 cup whole milk

¼ cup heavy cream

¼ teaspoon salt

¼ teaspoon freshly ground black pepper


Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes. Transfer to paper towels, reserving rendered bacon fat in the skillet.

Strain the rendered bacon fat through a fine mesh sieve to remove any charred bits. Return 2 tablespoons of the strained bacon fat to the skillet and warm over medium heat. Whisk in the flour to form a roux. Cook the roux to a golden brown, stirring often, about 2 minutes.

In a separate bowl, combine espresso, milk and cream together. Gradually add the milk mixture to the roux, whisking constantly. Add the salt, pepper, and reserved bacon. Simmer, stirring often, until thickened, 3-5 minutes. Serve warm.