Yoohoo, Calling All Cooks! Uses For Leftover Sausage Grease?

[ranchhand]

Disclaimer first: this in no way, shape or form intended to be healthy or even good for you!

However, DH likes a sausage biscuit every now and then. So I have just cooked a pound of bulk hot sausage in patty form. What to do with all that grease?

I save and use bacon grease, but don't want to mix it in. I suspect it might be too spicy and rich for the dogs. Don't think it will work for soap-making.....

Any ideas?

 

[lorrir]

Sausage gravy (aka Country gravy) I dust a little floor in the grease and make a roux. Then add milk.

http://en.wikipedia.org/wiki/Roux

My Nana always made creamed chipped beef, but since I live in the south now I have switched to sausage gravy.

 

[ranchhand]

Quote:
Floor?

, what a GREAT typo! I have always heard floor sweepings in the restaurant kitchens I worked in, and just went with the joke.

I LOVE creamed chipped beef! My Dad always called it SOS. That's a great penny pinching idea, thanks.

 

[lorrir]

We called it that too, just thought creamed chipped beef was the more politically correct term and, yes we eat alot of stuff off the floor. LOL !We observe the 5 second rule, if we go longer than 5 seconds the dogs get it.

 

[ranchhand]

Around here, it it's falling it never reaches the floor. Hound dawg Tiger is fast!

I'm wondering if I could make the roux and freeze it. It freezes fine when I freeze it in gumbo....maybe in ice trays, then a bag?

 

[MandyH]

That has been THE only thing I have ever figured out to do with the sausage grease, make gravy.

 

[Imp]

There are lots of things you could do with L/O sausage grease. First off it probably is not as "pure" as bacon grease so you may want to store it in the fridge. If it is solid at room temp you could sub it in recipes calling for marg or butter. Biscuits come to mind. You could use it for sauteeing- would add a great flavor to casseroles or blander meats. Think chicken fried steak, fried chicken. Also it would add a wonderful flavor to veggies. Using it in roux is the classic use of L/O grease, but don't limit it to gravies, great for tightening up soups and stews. Yum, lamb stew.

Chef Imp- If you notice I stayed away from "healthy foods" Lol.

 

[ranchhand]

Ooooh, chicken fried chicken! Haven't made that in a long time.

I agree with keeping it in the fridge, after I strain it a little bit.

 

[tinychicken]

I buy the cheapest white bread I can find and use it to soak up the grease, then put that in my suet holders for the birds. I do that with all meats; bacon, sausage, ground beef, etc. Works out well for everyone. We don't consume it, it doesn't go in the trash, and the birds love it.