Recipe by little_wing
Old family favorite fused with another recipe I found...somewhere. Ask the butcherto coarsely grind the pork for you or, if you are as intimidated by strange men with knifes as I am, you can cut it into cubes yourself and finely chop with a sharp chef's knife. If true red eye gravy isn't your thing, sub with chicken broth. Serve with your favorite biscuits. Cook time doesn't include refrigeration time.
Top Review by Firehousecook AKA Cap'n Jack
Oh BOY, this brings back a bunce of culinary memories. Back in the 1930' & 40's Red eye gravy was the best. Thank you, I am out to get pork and will have a ball. Firehousecook
- 1 lb coarsely ground pork
- 1⁄2 cup crouton, crushed
- 1⁄4 cup finely chopped onion
- 2 minced garlic cloves
- 1 teaspoon brown sugar
- 1 1⁄2 teaspoons rubbed sage
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon cayenne pepper (or to taste)
- 1⁄2 cup dried cranberries or 1⁄2 cup dried cherries, chopped
- 1 tablespoon olive oil
- 2 tablespoons packed brown sugar
- 3⁄4 cup strong black coffee or 3⁄4 cup chicken broth
Directions See How It's Made
- Combine pork, crushed croutons, onion, garlic, 1 teaspoon brown sugar and spices thoroughly.
- Fold in cherries.
- Shape into 12 patties. If mixture is too sticky, try using wet hands when handling.
- Cover and refrigerate overnight.
- Heat olive oil in larege skillet and fry patties 5 minutes per side or until done. Be careful not to crowd. You may need to work in batches.
- Remove from heat and keep warm.
- For the gravy, stir 2 T brown sugar into pan drippings.
- Stir in coffee and bring to a boil.
- Boil gently, uncovered, 2-3 minutes or until slightly thickened and a rich reddish brown, stirring to scrape up any crusty bits.
- Serve with biscuits.