If you’re making cream gravy (typically for breakfast where I live), which meat drippings do you feel makes the best cream gravy?
Sausage is the favorite in my house. I’ve made it with bacon and porkchop pan drippings/grease as well.
Taking the question as written, sausage is a clear favorite. The problem is that it excludes (imho) the king of breakfast gravies - chipped beef. Yep, the classic S.O.S. is a wonderful, occasional treat for me. I don’t use meat drippings to make it though. Just a bit of butter and flour to make the roux. Add milk, water and the shredded, dried beef. Pepper to taste and Bob’s your uncle.
I use both, because I put bacon in my sausage gravy. First fry the bacon, then fry the sausage in the bacon fat.
Can I come over?
I’ve never thought about cooking sausage in bacon grease. But now that you mention it, given the copious amounts of FFA Blue and Gold sausage and bacon that I have in the freezer, I’m definitely going to try it.
I also season with ground sage, ground fennel and a goodly amount of black pepper. And a good knob of butter at the end.
I have this wonderful stuff called ‘bacon-sausage’.
It makes the best gravy ever.
I make sausage with a lot of fatty bacon in it sometimes. It’s not easy getting fatty pork in these parts so a bunch of extra bacon fat gets the composition right and adds more flavor. And of course, it makes great gravy.