• 2lbs. country sausage
  • 1lb. country ham, diced
  • 1lb. bacon, chopped
  • 2 onions
  • 1 cup flour
  • 1 tbsp Ben's Heffer Dust
  • 1 tsp Colden's Freakin' Greek Rub
  • 1 gal milk


  1. Pre-heat the Matador to medium heat.
  2. Add the chopped bacon and cook until crisp then move to the Front Row and drain excess grease.
  3. Add the country ham and cook for 2-3 minutes then move to the Front Row.
  4. Add the onions, Ben's Heffer Dust, and Colden's Freakin' Greek Rub and cook for 4-5 minutes until tender, moving to the Front Row when done.
  5. Add the country sausage and cook until done (5 minutes).
  6. Add the flour to form a roux, add the milk, and turn the heat to low.
  7. Simmer the gravy for 10-12 minutes.