Fatback Gravy
Discover the rich, indulgent flavors of Southern comfort with this traditional Fatback Gravy recipe—a savory masterpiece that transforms humble ingredients into a velvety, flavor-packed sauce. Made from rendered fatback, a quintessential salted pork fat, this gravy is simmered to perfection with a golden roux, creamy whole milk, and a hint of black pepper for a touch of warmth. The crispy fatback pieces are reserved and can be used as a delectable garnish, adding texture and a burst of smoky-salty flavor. Ideal for drizzling over warm, flaky biscuits or fluffy mashed potatoes, this hearty dish is a nostalgic nod to old-fashioned Southern cooking, perfect for breakfast or a soul-satisfying dinner side. Whether you're after authentic comfort food or a country-style addition to your table, Fatback Gravy is a surefire way to impress family and guests alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 ounces Fatback (salted pork fat)
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Cut the fatback into small pieces, about 1/2-inch cubes, to ensure even rendering.
Place a large skillet or heavy-bottomed pan over medium heat and add the fatback pieces.
Cook the fatback slowly, stirring occasionally, until the fat renders out and the pieces turn golden brown and crispy. This process should take about 8-10 minutes.
Using a slotted spoon, remove the crispy fatback pieces from the pan and set them aside on a plate lined with paper towels. Leave about 2 tablespoons of rendered fat in the skillet and discard the excess fat safely.
Reduce the heat to medium-low and sprinkle the flour into the skillet with the rendered fat. Stir constantly with a whisk or wooden spoon to create a roux. Cook the roux for about 2-3 minutes until it develops a light golden-brown color and loses its raw flour smell.
Gradually whisk in the milk, about 1/4 cup at a time, ensuring there are no lumps before adding more milk. Continue whisking until all the milk is incorporated and the mixture is smooth.
Raise the heat slightly to medium and cook the gravy, stirring frequently, until it thickens to your desired consistency, about 5-7 minutes.
Season the gravy with salt and black pepper to taste. Remember that fatback is naturally salty, so adjust the seasoning carefully.
Serve the fatback gravy hot over biscuits, mashed potatoes, or your favorite dish. Optionally, sprinkle some of the reserved crispy fatback pieces on top for added flavor and texture.
Nutrition Facts
Calories |
1372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.6 g | 165% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 3974 mg | 173% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 23.5 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 607 mg | 47% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 763 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
