Trail Country Gravy
Creamy, peppery, shelf-stable gravy for biscuits or polenta. The thru-hiker's take on a Southern classic.
- calories
- 600
- weight
- 4 oz
- cal / oz
- 150
- protein
- 16 g
- serves
- 1, scales
- prep
- 5 min
- cook
- 8 min
- total time
- 13 min
- water
- 250 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Canister stove
- Alcohol / Esbit
- Backpacking
- Thru-hike
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Powdered milk | 3 tbsp | |
|---|---|---|
| Powdered cream | 2 tbsp | or coconut cream powder |
| Dried sage | 1/2 tsp | |
| Dehydrated onion | 2 tbsp | |
| Bacon bits | 1/4 cup | or dehydrated ham |
| All-purpose flour | 3 tbsp | |
| Oil | 1 tbsp | or carried bacon fat in a dropper bottle |
| Black peppercorns | 1/4 tsp | crush fresh if you can |
| Red pepper flakes | 1/4 tsp | |
| Salt | to taste |
Method
- Heat 250 ml water in your pot until steaming. Add the dried onion, sage, and peppers. Let it steep for 2 minutes off heat.
- In a small cup or mug, whisk the flour with 2 tbsp of the hot water until it's a thin paste. This prevents lumps.
- Heat the oil over medium heat. Pour in the flour paste and stir constantly for 2 minutes until it smells nutty (this is your roux).
- Slowly pour in the remaining hot water, stirring constantly to avoid lumps. Add the powdered milk and cream.
- Keep stirring until the sauce thickens enough to coat a spoon. Add the bacon bits.
- Season to taste with salt and more pepper if you like heat. Serve over instant biscuits, polenta, or any eggs you have.
Trail country gravy swaps fresh cream and ham for powders and bacon bits, but keeps the technique: build a roux to thicken a milk base, then season with sage and pepper. The flour-paste keeps it smooth. Powdered cream is essential—without it you get thin and watery instead of rich and coating.
Most trail breakfasts are compromises. This one works because it actually tastes like home and delivers the calories to fuel hours of walking.
Packing
Mix dry ingredients (powdered milk, cream, sage, dehydrated onion, peppers, salt, and flour) into a quart bag at home, then add bacon bits just before packing so they stay crispy. Carry oil in a small dropper bottle or foil packet.
Variations
- Add 1 tbsp powdered buttermilk for tang and a more authentic taste.
- Use cayenne pepper instead of red pepper flakes for a different style of heat.
- This works as a dinner sauce over leftover cooked polenta, instant potatoes, or even hardtack.
https://www.lodgecastiron.com/blogs/recipe/kenny-s-country-gravy