My western PA family never put gravy on these gems. Instead, it was served with bottle of ketchup, which was ok, and still is, but as i grew older I wanted a different kind of dippy sauce (I'm a dipper) So i started experimenting with different concoctions and the one I like best is a simple remoulade type: mix mayo with grated horseradish to your level of spiciness, add a nice squirt of fresh lemon juice, some drained capers, dash or two of hot sauce, salt and coarsely ground pepper. Yummy. And oh yes, (delicious sigh), go with the bacon grease, at least this one time…..
My western PA family never put gravy on these gems. Instead, it was served with bottle of ketchup, which was ok, and still is, but as i grew older I wanted a different kind of dippy sauce (I'm a dipper) So i started experimenting with different concoctions and the one I like best is a simple remoulade type: mix mayo with grated horseradish to your level of spiciness, add a nice squirt of fresh lemon juice, some drained capers, dash or two of hot sauce, salt and coarsely ground pepper. Yummy. And oh yes, (delicious sigh), go with the bacon grease, at least this one time…..