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.