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Red Eye Sausage Gravy

 
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stan41



Joined: 04 Dec 2009
Posts: 80
Location: Texas

PostPosted: Saturday 12-27-2014 4:42 pm    Post subject: Red Eye Sausage Gravy Reply with quote

Who besides me makes "red eye" gravy after cooking breakfast sausage? I love it on a split biscuit. I like to fry the sausage until done, add a cup or so of water or coffee to the pan while leaving the sausage in the pan. Cover and cook 2 or 3 minutes. It also makes the sausage softer and more tender.
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BIGDADDYBR549



Joined: 24 Jul 2009
Posts: 847
Location: Jackson TN

PostPosted: Sunday 12-28-2014 12:32 pm    Post subject: Reply with quote

OK Stan, tried your saugage redeye this morning before church, turned out great. Cooked some of the homemade saugage I made just before Christmas, took some of the grease out to keep to cook the eggs with later. Stirred in the coffee, covered and set off the burner after 3 minutes. Cooked 6 eggs sunny side up, put the drop biscuits down and spooned on the saugage eye. Was a great breakfast. We got to find a new name for it since Redeye got it's name from the round ham bone. While cooking, the marrow inside the bone turns a soft red hence" Red eye gravy". Southern cooks always leave the morrow in the gravy as it's ultra rich and makes the meals stay with you during hard work. Well done Stan
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stan41



Joined: 04 Dec 2009
Posts: 80
Location: Texas

PostPosted: Sunday 12-28-2014 1:22 pm    Post subject: Reply with quote

My Mother always fixed this kind of gravy as long as I can remember. (I'm 73 now). I have always loved it. We never did call it anything except "gravy". She always used water instead of coffee. But it's good either way.
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stan41



Joined: 04 Dec 2009
Posts: 80
Location: Texas

PostPosted: Thursday 1-1-2015 1:57 pm    Post subject: Reply with quote

BIGDADDYBR549 wrote:
OK Stan, tried your saugage redeye this morning before church, turned out great. Cooked some of the homemade saugage I made just before Christmas, took some of the grease out to keep to cook the eggs with later. Stirred in the coffee, covered and set off the burner after 3 minutes. Cooked 6 eggs sunny side up, put the drop biscuits down and spooned on the saugage eye. Was a great breakfast. We got to find a new name for it since Redeye got it's name from the round ham bone. While cooking, the marrow inside the bone turns a soft red hence" Red eye gravy". Southern cooks always leave the morrow in the gravy as it's ultra rich and makes the meals stay with you during hard work. Well done Stan



What do you say we call it "Brown Eye Gravy"?
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Bigbamaboy



Joined: 28 May 2014
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Location: N.E. Alabama

PostPosted: Friday 1-2-2015 7:15 pm    Post subject: Reply with quote

I've heard of it, but never actually seen or tried it. It doesn't have any flour in it? Thinking
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BIGDADDYBR549



Joined: 24 Jul 2009
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Location: Jackson TN

PostPosted: Saturday 1-3-2015 8:53 am    Post subject: Reply with quote

Nope, it's a very thin gravy usually poured over biscuits, grits or left over cornbread. The more coffee you add the stronger it gets. I've tried adding flour to it but it's just not as good. This was a way to use the left over renderings from the ham.
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HistoricFoodie



Joined: 18 Apr 2015
Posts: 88
Location: Central Kentucy: Where the Bluegrass Meets The Mountains

PostPosted: Monday 4-20-2015 12:46 pm    Post subject: Reply with quote

Bigbamaboy: If you remember Joan Baez, she sang about how she "wouldn't be here eating this cold corn bread, or sopping this salty gravy...."

Red-eye is what she was talking about; a thin, salty, liquid, more like broth than what we think of as gravy nowadays. Basically, coffee was poured in to deglaze the pan, and provide a way of softening stale or left-over biscuits and corn bread.

Traditionally it was made only with coffee. But some folks do add a pinch of sugar, to give it more body. In this house we add a splash of bourbon as well.

If you do want it thicker, it's better to let it reduce than to add flour or other thickeners.

Bigdaddy is correct about the name. It comes from the center marrow bone, which does, indeed. look like a red eye. The marrow, btw, adds richness to the mix, and is really an integral part of the gravy.
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Bigbamaboy



Joined: 28 May 2014
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Location: N.E. Alabama

PostPosted: Monday 4-20-2015 5:23 pm    Post subject: Reply with quote

I always assumed the red eye was associated with the coffee.
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Aggroman
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Joined: 01 Dec 2010
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Location: On a river, somewhere in Texas

PostPosted: Wednesday 4-22-2015 8:50 am    Post subject: Reply with quote

I like this place. I learn something new every time I log on. Gold Tooth Smile: Thumbs Up
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DHass



Joined: 16 Apr 2014
Posts: 33
Location: Phoenix, Az

PostPosted: Thursday 4-23-2015 6:43 am    Post subject: Reply with quote

Red-Eye...coffee, fried swine meat grease, scrape up bits off bottom of pan

Been called that and made that way since Tuesday March 3rd 467BC
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jeepdad



Joined: 29 Aug 2009
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Location: Stafford, VA

PostPosted: Sunday 4-26-2015 7:10 am    Post subject: Reply with quote

My grandmother, Mom and now me make it after cooking country ham. Add a little strong coffee, little water and butter. Pour it over grits, biscuits. Man it's good. Never made it with sausage.

--Dan
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