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- Q7303477 subject Q13252965.
- Q7303477 subject Q7217082.
- Q7303477 subject Q9446358.
- Q7303477 abstract "Red-eye gravy is a thin sauce often seen in the cuisine of the Southern United States and associated with the country ham of that region. Other names for this sauce include poor man's gravy, bird-eye gravy, bottom sop and red ham gravy. The gravy is made from the drippings of pan-fried (or sometimes baked) sausage, country ham, bacon, or other pork, sometimes mixed with black coffee. The same drippings, when mixed with flour, make the flavoring for Sawmill gravy. Red-eye gravy is often served over ham, cornbread, fried potatoes, grits, or biscuits.A common practice is to dip the inner sides of a split biscuit into the gravy in order to add flavor and keep the biscuit from being too dry when a piece of country ham is added between the two halves, sometimes called the Southern "ham biscuit." (The Appalachian ham biscuit is simply a biscuit with country ham). Another popular way to serve red-eye gravy, especially in parts of Alabama, is with mustard or ketchup mixed in with the gravy. Biscuits are then dipped in the gravy (often termed "sopped" in Southern English).In Louisiana, Cajun cuisine-style gravy is made with a roast beef instead of ham. Black coffee is always used, and it is frequently a strongly brewed coffee substitute made from chicory. The gravy is ladled over the meat on a bed of rice, staining the rice a dark brown color. Often, French bread and some kind of beans are also served as a side, like butter beans, lima beans, or peas.Another variation is to use water with a bit of butter and season with red (cayenne) pepper.".
- Q7303477 thumbnail Redeyegravy.jpg?width=300.
- Q7303477 wikiPageExternalLink ?i=1266.
- Q7303477 wikiPageWikiLink Q11106.
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- Q7303477 wikiPageWikiLink Q131748.
- Q7303477 wikiPageWikiLink Q13252965.
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- Q7303477 wikiPageWikiLink Q173.
- Q7303477 wikiPageWikiLink Q178143.
- Q7303477 wikiPageWikiLink Q208172.
- Q7303477 wikiPageWikiLink Q25237.
- Q7303477 wikiPageWikiLink Q2544599.
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- Q7303477 wikiPageWikiLink Q381416.
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- Q7303477 wikiPageWikiLink Q4917272.
- Q7303477 wikiPageWikiLink Q5286383.
- Q7303477 wikiPageWikiLink Q5461716.
- Q7303477 wikiPageWikiLink Q7217082.
- Q7303477 wikiPageWikiLink Q8486.
- Q7303477 wikiPageWikiLink Q860465.
- Q7303477 wikiPageWikiLink Q9446358.
- Q7303477 wikiPageWikiLink Q945934.
- Q7303477 wikiPageWikiLink Q969579.
- Q7303477 comment "Red-eye gravy is a thin sauce often seen in the cuisine of the Southern United States and associated with the country ham of that region. Other names for this sauce include poor man's gravy, bird-eye gravy, bottom sop and red ham gravy. The gravy is made from the drippings of pan-fried (or sometimes baked) sausage, country ham, bacon, or other pork, sometimes mixed with black coffee. The same drippings, when mixed with flour, make the flavoring for Sawmill gravy.".
- Q7303477 label "Red-eye gravy".
- Q7303477 depiction Redeyegravy.jpg.