Bacon Redeye Gravy
Bacon Red eye Gravy
A southern favorite, this rich and flavorful Bacon Red Eye Gravy recipe is best poured over hickory smoked ham.
INGREDIENTS
- 6 slices Wurst Haus Grand Champion Hickory Smoked Bacon coarsely chopped (about 1 ½ cups)
- 2 tablespoons flour
- ½ cup strong black coffee or shots espresso (2 oz.)
- 1 cup whole milk
- ¼ cup heavy cream
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
INSTRUCTIONS
- 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.
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Testimonials
The original German Bratwurst is fantastic. I’m from Germany and this is really authentic and excellent by local standards. Keep in mind that “Brat” means panfry … these do much better panfried with a little oil, on the grill they get too dry (in German...
Tom F
We stop by every time we visit Hermann. Their selection of meats and jams is terrific! Pro-Tip: Bring an empty cooler with you so you can stock up! 🙂
Erin E
Ordered in the morning, shipped later in the day, and arrived the next day! Always wanted to try authentic German sausages and these are delicious! Love the mix and match selection option. Will be ordering again soon. Love the sausages!
Paul T
Always a pleasure to visit Hermann Wurst Haus. A couple years ago I had my deer processed at the Wurst Haus and they did an awesome job. One year I didn't get so lucky and needed to purchase some jerky. The Wurst Haus was so kind to ship it in time for Christmas. Thank you.
Dennis D.
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