Recipe of the week: Country-Fried Bacon with Sausage and Onion Gravy - austin360 (blog)

butter

2 2/3 cups onions, sliced

Scant 1 cup hard cider, divided

10 1/2 oz. Transfer the bacon to a plate lined with paper towels. Repeat with the continuing to be 5 pieces of bacon. Usage tongs to thoroughly lesser 5 items of the bacon right into the warm oil, then fry for 5 minutes up until golden brown as well as extensively cooked. Include half the difficult cider and also remain to sweat up until the onions begin to darken a little much more, then include the staying cider and also lower down.

Add the sausage to the pan and also proceed sweating down. dried out onion

A pinch of salt

Vegetable oil, for frying

For the sausage and onion sauce:

2 tsp. Offers 6 to 8.

Get rid of the bacon from the buttermilk as well as roll in the experienced flour until completely covered.



Country-Fried Bacon with Sausage and Onion Gravy

1 egg, beaten

1 cup buttermilk

10-12 strips smoked bacon

1 cup all-purpose flour

A pinch of dried oregano

A pinch of dried out sage

A pinch of dried out basil

A pinch of dried out marjoram

A pinch of chili powder

A pinch of newly ground black pepper

1/4 tsp. smoked paprika

1/4 tsp. pork sausage, broken into tiny pieces

2 cups beef or pork brew

Scant 1 cup heavy lotion

Incorporate the egg as well as buttermilk in a huge bowl. Image by Paul Winch-Furness." width="405" elevation="608"/ > Country-Fried Bacon with Sausage and Red onion Sauce from "Hog: Proper Pork Recipes from the Snout to the Squeak" by Richard Turner.

Serve with the sauce on the side for dipping. Soak the bacon in this combination. Add the hefty cream and chef at a bare simmer for 10 minutes. dried out garlic

1/4 tsp. Image by Paul Winch-Furness.

Heat the oil to 400 degrees in a deep-fat fryer or a huge heavy pan. "Hog: Proper Pork Recipes from the Snout to the Squeak" author Richard Turner says that you could always merely make the country-fried bacon without the gravy if you wish to offer it alongside pancakes or waffles.

This weighty breakfast dish isn't really for the faint of heart, yet occasionally, that's exactly what you need to start a weekend break early morning.

-- From "Hog: Correct Pork Dishes from the Snout to the Squeak" by Richard Turner (Mitchell Beazley, $34.99).

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