Red Eye Gravy

This is an old Southern favorite. There was a time when people had to be creative in their cooking and had to make the meal both filling and enough of it to go around the table. This recipe only calls for 2-3 pieces of ham drippings. The other ingredients are what most people already had on hand, and more than likely were left over ingredients. This was most likely served on good old stone ground grits or left over biscuits from last nights dinner.

Sometimes this was served with a side of eggs, but more often than not it was served by itself. A filling meal meant to keep the hungaries (is that a word) away until lunch. Enjoy!

Country ham drippings (after frying 2-3 pieces)
1 cup water
1 tsp instant coffee or
2 tbs strong perked coffee

After frying country ham, remove from skillet, leaving drippings. With heat still on, add water and stir a few minutes. Add coffee and boil a little longer. Serve hot. For more gravy, add more water and cook longer.

Country Sausage Gravy

This is a Southern breakfast treat.  Served over homemade biscuits or toast.  If you don't want the sausage, this is good with chipped beef as a substitute.  I like mine with lots of black pepper.

If you want to try something different, press sliced bread in a muffin tin to mold it into the shape of a little bowl.  Let it brown or toast and then add the gravy.  Yum Yum!

1 lb. bulk pork sausage
2 cups milk
4 tbsps. flour
¾ tsp. salt or to taste
½ tsp. black pepper

Crumble sausage and fry until done. Remove with slotted spoon and drain all but 4 tbsps. of drippings. In a jar with a lid, shake half the milk and all the flour and seasonings until the mixture is smooth. Pour into skillet. Stir and then add remaining milk. Cook, stirring constantly until the mixture is thick and bubbly. If gravy becomes too thick, add additional milk. Stir in crumbled sausage. Serve hot over hot biscuits.