Kill it with gravy, of course.
Well that’s not your only option, but the main idea is to put the fat and liquid back into it to make it edible again. Soup is not recommended since it is hard to keep the added fat in the pork while submerged in a pot full of liquid. So anything more along the lines of sauce will work, or in this case – gravy.
I bought a pound of bratwurst from the grocery store, and threw them on the grill for dinner that night. It ended up being the driest lump of meat I have ever tasted. Not sure what they stuffed this sausage with, but it seemed like ground up lean meat and just some seasoning. Either way, hubs and I weren’t going to be eating it, and if you know me, I hate wasting food. The thought of having to throw out theoretically edible meat was not an option.
The next morning, I threw the brats into my food processor along with some fresh sage, and made myself some biscuits and gravy for breakfast, because I love biscuits and gravy. I’ve even ordered it at a bar before. It’s also what caused me to gain my freshman 15. It’s what I dreamed about the night before making them. You get the idea.
If you don’t happen to have over cooked pork laying around, no worries! You can use breakfast sausage and it will taste SO much better than mine did, which is saying a lot!
Biscuits and Gravy
- 1 lb breakfast sausage (or dry pork - chopped with sage*)
- 1/4 c AP flour
- 2 1/2 c milk
- salt and pepper to taste
- 45 min
- 15 min
- Ready in:
- 1 h
- Mix together flour, baking powder, sugar, and salt.
- Add butter, and cut into flour or blend in a food processor until sandy
- Add buttermilk and mix until incorporated
- Heavily flour the dough and turn onto a work surface.
- Fold and flour the dough, making sure the dough does not stick to work surface. Fold about 3 times
- Preheat oven to 425°F
- Cover and let dough rest for 30 min. (make sausage gravy while waiting)
- Roll out dough to approx 1.5" thick
- Cut into desired shapes and lay out on sheet pan
- Bake at 425°F for approx. 10-15 min, until golden brown
- Melt the bacon fat
- Brown the pork or sausage
- Add the flour and mix well. Cook the flour through, about 2 min
- Add the milk and scrape brown bits from the bottom of the pan
- Once gravy has thickened, simmer for about 3 min
- Season with salt and pepper to taste
- Serve over buttermilk biscuits