Recipes with drippings

Pressure cooker chili loaded with ground beef, kidney beans, and warm spices. Ready in 45 minutes with rich, slow-cooked flavor in a fraction of the time.

These scrumptious snacks are made with whole wheat flour and meat drippings.

Classic German beef pot roast that is marinated with vinegar, spices and seasonings. It's traditionally served with red cabbage and/or spaetzle or even pasta. Perfect for celebrating Oktoberfest.

British pork belly and pig's kidney casserole slow-braised with celery, onion, orange zest, and rosemary, then chilled overnight for depth. Old-school nose-to-tail comfort food from the English kitchen.

Cajun file gumbo with canned salmon, okra, and the holy trinity simmered down and finished with file powder. A Lafayette-style one-pot supper served over hot rice.

Welsh lamb loin wrapped in pastry with a laverbread and mushroom stuffing. A traditional Welsh showpiece roast bringing seaweed, herbs, and tender lamb into one golden crust.

A German-style no-yeast Christmas stollen with cottage cheese, rum, almonds, currants, sultanas, and candied lemon peel. Brushed with butter and dusted in powdered sugar for a snowy finish.

Haricot mutton, a traditional New Zealand stew with flour-dredged mutton, turnip, carrots, and celery simmered in stock. Old-school comfort food from the farm kitchen.

Pumpernickel bread stuffing made with duck drippings, sauteed onions, and a mix of pumpernickel and white bread cubes. A hearty, earthy side dish baked alongside roast duckling.

Ham and redeye gravy is the old Appalachian breakfast classic: fried ham steaks with a skillet gravy of pan drippings, brown sugar, and strong black coffee.

Indonesian peanut sauce with shrimp paste, dried chile, garlic, coconut milk, and crunchy peanut butter. This Saus Kacang builds deep savory flavor and is ready in 20 minutes.

These scrumptious treats are made with whole wheat flour and a bit of garlic powder.

Favourite Sausage, Apple, and Potato Casserole recipe

Sauerbraten with Coke uses cola in the vinegar marinade for a sweeter, more caramelized take on the classic German pot roast. Marinated 2 to 4 days, braised until fork-tender, and finished with gingersnap gravy.

Classic British toad in the hole with plump sausages baked in a golden, puffy Yorkshire pudding batter. Crispy edges, soft center, and ready in under an hour.

Hearty firehouse-style chili with hot Italian sausage and ground beef, red kidney beans, tomatoes, red wine, and honey. A bold, slightly sweet, slightly spicy crowd-feeding bowl.