- Prep time 1 hour
- Cook time 30 minutes
- Serves 8
DO NOT MAKE THIS RECIPE. I JUST NEVER GOT IT TO WORK!! Many of you know that I always seek LOW SALT in what I create and adapt. Salt and Sugar are the unnecessary demons in all American processed foods. Nevertheless, i put a significant amount of low-sodium soy sauce in this recipe.
mea culpa. —LeBec Fin
thin stems of Chinese Celery [NOT regular celery] chopped
- Into cold skillet, add bacon with a few drops of EVOO. Cook .Set aside. Chop finely. Heat some bacon fat and add ground pork shoulder or ground turkey meat, til slightly pink, stirring and BREAKING UP ANY CLUMPINGS [VERY IMPORTANT] Add onion and cook til done. Add garlic and cook on low heat a few minutes [DO NOT BROWN]. Add chopped bacon. Add 4 ounces butter to melt.
- Stir flour into sausage mix to cook out the raw flour flavor [4-5 minutes], whisking often. Add milk and Half and Half and stir well. Add garlic powder, onion powder, low-sodium soy sauce, coffee, black pepper, Worcestershire sauce, smoked pimenton dulce.
- Simmer mixture 20-25 min., covered, to blend all flavors. Adjust seasonings to your taste. Serve over home-made split biscuits that are topped by poached or over-easy eggs. Top with chinese celery.