|Cider Onion Gravy||
Recipe Type: Prep
This is a recipe by Mike Stines of CapeCodBBQ.com
- 4 Tbsp Pork Fat, divided
- 2 medium Yellow Onions, thinly sliced
- 2 Tbsp Flour
- 2 Â˝ Cup Apple Cider
- Â˝ Cup Tennessee GourmetÂ® Apple & Spice sauce
- In a small saucepan, melt pork fat over medium low heat until fat renders, about 10 to 15 minutes, being careful not to allow the fat to burn. Remove cracklings, reserve if desired. Strain fat and reserve. (Depending on the amount of fat, it should render to about 1/3 to 1/2 cup.)
- In a covered saucepan over medium heat, reduce 2 1/2 cups of apple cider to 1 1/2 cups, about 15 to 20 minutes.
- In a medium sautĂ© pan over medium heat, heat two tablespoons of pork fat and cook onions until caramelized, about eight to 10 minutes (a pinch of granulated sugar will help in the caramelization). Remove from heat, remove onions and reserve.
- Using the same sautĂ© pan as for the onions, melt two tablespoons of pork fat (or butter) over medium high heat; add flour and cook, stirring constantly, to a blonde roux. Add reduced cider, reduce heat and simmer for three to four minutes Add two-thirds of the sautĂ©ed onions (reserve remaining onions for garnish) and Tennessee GourmetÂ® sauce. Return gravy to a simmer and cook for two to three minutes. (The gravy may be prepared ahead and held, refrigerated, for up to two hours. If the gravy is too thick, thin it with some apple cider or chicken stock.)
- Chefâ€™s note: Tennessee GourmetÂ® offers four varieties of its apple & spice sauce ranging from a mild, flavorful sauce, Apple & Spice, to a moderately hot and thicker sauce, Stupid Hot Apple & Spice. Use whichever sauce you prefer.
Recipe Submitted by: Mike Stines (Grill Dome Community)
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