Monday, December 18, 2006

Dave's Scratch Country Gravy

Dave Herzog serves country gravy at the grand opening of the Sportsman's Warehouse in Rocklin, California on Saturday, December 2, 2006. He prepared about three gallons of gravy in a 15-inch MACA Dutch oven. Dave baked 600 biscuits in a 22-inch MACA oven to accompany the gravy.


This recipe is from one David Herzog 's cookbooks.

3 pounds bacon ends and pieces, diced
3 pounds bulk pork sausage
2 medium yellow onions, diced
1/4 cup minced garlic
1 Tablespoon Kosher salt
2 Tablespoons fresh ground black pepper
2 teaspoons ground red pepper
2 pounds unsalted butter
2 1/2 to 3 cups all purpose flour
2 1/2 to 3 gallons whole milk

Preheat and oil a 15-inch Maca Dutch oven with a solid layer of coals across the whole bottom. Brown the bacon pieces in the Dutch oven then add the sausage and brown. Add the onions, garlic, salt, and black and red peppers. Cook together for 5 minutes.

Add butter and melt. When butter is melted, start adding the flour to make a roux, 1/2-cup at a time. You need 2-1/2 cups for a thinner gravy and 3 cups of flour for a thicker gravy. Cook the flour for 8 to 10 minutes to cook out the raw flour flavor.

Slowly add milk to the mixture to thicken the gravy consistently stirring while adding the milk. Bring the whole pot to a boil and lightly boil (just above a simmer) for 10 to 15 minutes to completely thicken.

Makes 3 to 4 gallons gravy.

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