I have always loved sausage milk gravy and have never been able to make a gravy that was any good. After watching your video I decided to give it another try. Paying attention to the ratios and technique you presented, I just made the best gravy I have ever had. Thanks
Thank you! Using a potato masher to break up the sausage is the best, most helpful cooking tip I've heard in a long time. I need to do this when I brown ground beef for tacos or chili.
I made your recipe on Sunday ...down to the dash of Lawry's, but I added a lil red pepper flakes too for a lil kick. It was delicious!! And super easy to make. I am not a cook at all,and I was able to do it. Thx so much for sharing ❤
Not a gravy maker until I watched your video. I love sausage gravy never got it right so thank you. I also love how you explain the steps because thats how things turn out right. My gravy was a hit and I owe it all to the best gravy maker 😊❤.. Now how do you make pan gravy lol!!!
I am an iconoclast. I sauté onions with the sausage, and I add a dash of pepper sauce or cayenne, and a bit of sage. I always use canned evaporated milk. And I split my biscuits. Also, a plastic meat chopper is now part of my tool drawer and it’s perfect for this. I’m talking a handled tool with dull blades in a cross at the bottom.
@@carols.4252 Yum. I like onions in mine, too. I share with my purist neighbor who says only sausage and gravy, nothing more! So I have to add the good stuff after 🤗 I live alone and love to cook. I just don't cook for one, ever. It's impractical!
I like your recipe! If you feel like experimenting sometime, add a splash of brewed coffee in addition to the Worcestershire sauce. Really adds another depth of flavor!
Thanks for sharing and for the tips! Question - does the Worcestershire sauce make a very noticeable flavor? I’ve always used that in burger patties, and will be using what I have in the fridge (breakfast sausage). Thanks again!!!
Yes, indeed, that does work well! I don't tend to use it because I usually have leftovers and corn starch does not cool and reheat well. But otherwise, I would definitely use it - thanks for watching!
That's a 10" Wagner "chicken fryer" skillet, which is a bit deeper than a regular skillet. I'm not sure what you mean by regular sausage, but Jimmy Dean's regular is a breakfast sausage. It will work perfectly in this recipe. Thanks for watching!
Mine is almost identical to yours except for the addition of cayenne and Worchester sauce. I will be making this tomorrow morning, exactly as you make yours, and let you know how it comes out. I'm always eager to learn how to improve any dishes I make and thus looking forward to trying out yours. Thanks for a great video.
Red pepper flakes are usually used instead of cayenne, but it's your kitchen. It matters as to when you add spices. Such as the teaspoon of poultry seasoning, because the fat in the beginning of cooking renders out the flavors from spices. That is truer more often than not.
Sometimes I use red pepper flakes, and I love them. I'm wondering about your claim that they are usually used - can you explain? My research suggests about a 20:1 in favor of cayenne (which doesn't mean it's better - I just always assumed it was more available).
I'm sorry, I don't have one beyond what's in the video. I vary it a bit depending on what I have on hand or what flavors I'm in the mood for. Thanks for watching!
Thanks for commenting. I used to do that, but I found that I ended up with too much fat as a ratio to the flour by the time the sausage rendered its fat, and I hated to take away that delicious sausage fat. I don't get any raw flour taste as long as I make sure to cook the flour in the fat for at least a minute or two. Thanks for watching!
i was completely with you until......you dont split your biscuits?!!!? Max gravy absorption happens when contacting the more porous interior of the biscuits! Oh man, is this some 'New York City' breach of protocol? Otherwise, textbook perfection! thanks. (Also...Lawry's might be a semi violation...but ok. and yes, TONS of black pepper!...and sometimes sauteed minced onioin..)
I'm with you, man - but my daughter likes them unsplit!!... I use Lawry's on more and more stuff these days, gaining respect for its versatility. You are spot on about the onion - that's what I like, but once again, my daughter vetoed it!
@@thegravytrain6531 Lol, the boss gets what the boss wants! Of course! Great job of presenting the fundamental recipe, its a mystery for most folks. Certainly one of The Foods of the Gods! (Ive moved to more of a fine grind of pepper or a combo. i know its not 'fresh' but it seems to be more potent, which i love. ...and white pepper!...oh jeez, i gues i need to go shopping...) Thanks Train!
Ann, thanks for commenting - I agree with you that the sausage is so strongly flavored that bacon grease really isn't necessary in a dish like this. But to each his own... :)
I want to repost my reply on bacon grease. Why do cooking shows and 0ther people use it. Bacon grease is nasty. You can surely use something else. Anything I have eaten with bacon fat in it yuck
Or wh🎉en people use bacon to wrap around something you are going to bake or on top of stove , or crock pot or other way to cook it. If I wanted bacon I would cook some. Don't ruin anything that uses a lot of bacon like wrapping something in it.
Not hating just pointing out that u say Umm, And, Ahh too much. Proper public speaking is so important, u don't need to use unnecessary filler words. Ur probably unaware of this. ✌️
Trust me, I'm aware of it. :) It drives me crazy too. I think I might try a voiceover instead of narrating live so I won't be so distracted by the cooking. Thanks for commenting!
Not a gravy maker until I watched your video. I love sausage gravy never got it right so thank you. I also love how you explain the steps because thats how things turn out right. My gravy was a hit and I owe it all to the best gravy maker 😊❤.. Now how do you make pan gravy lol!!!
I have always loved sausage milk gravy and have never been able to make a gravy that was any good. After watching your video I decided to give it another try. Paying attention to the ratios and technique you presented, I just made the best gravy I have ever had. Thanks
I'm delighted! This comment made my day. :)
I use the exact potato masher and wooden spoon.
Great recipe my friend looks delicious 😋
Thank you so much!
Great video thanks I learned a great deal! I'll be doing this in the morning!😂🤔🤔👍
Thank you! Using a potato masher to break up the sausage is the best, most helpful cooking tip I've heard in a long time. I need to do this when I brown ground beef for tacos or chili.
Glad it was helpful!
I made your recipe on Sunday ...down to the dash of Lawry's, but I added a lil red pepper flakes too for a lil kick. It was delicious!! And super easy to make. I am not a cook at all,and I was able to do it. Thx so much for sharing ❤
So glad to hear this!!
I like the way you think. I like black pepper as well 😋 I use red pepper flakes as well. I use bacon grease to and flavor to the sausage.
Yes, bacon grease is amazing!
It looks amazing 🤩 can’t wait to make it
Thank you!
❤😊@@thegravytrain6531
Gonna try it!
Let me know how it turns out!
Not a gravy maker until I watched your video. I love sausage gravy never got it right so thank you. I also love how you explain the steps because thats how things turn out right. My gravy was a hit and I owe it all to the best gravy maker 😊❤..
Now how do you make pan gravy lol!!!
You are so welcome!
I appreciate your videos very easy to follow I like the closeups ,, great illustrations .
Thank you,
I can see i have been doing this all wrong 😮
I am an iconoclast. I sauté onions with the sausage, and I add a dash of pepper sauce or cayenne, and a bit of sage. I always use canned evaporated milk. And I split my biscuits. Also, a plastic meat chopper is now part of my tool drawer and it’s perfect for this. I’m talking a handled tool with dull blades in a cross at the bottom.
I have thought about getting one of those meat choppers - people seem to love them!
@@carols.4252 I recently got one. It's heavy and makes the chore a bit easier than using a fork.
@@carols.4252 Yum. I like onions in mine, too. I share with my purist neighbor who says only sausage and gravy, nothing more! So I have to add the good stuff after 🤗 I live alone and love to cook. I just don't cook for one, ever. It's impractical!
I like your recipe! If you feel like experimenting sometime, add a splash of brewed coffee in addition to the Worcestershire sauce. Really adds another depth of flavor!
Neat idea - thanks for watching!
Yes, the coffee really adds a delicious flavor!
Too good, made me family hero.
That is great!
Trying your dish tonight - looks 😋 yummy.
All the recipes ruin by adding bacon or grease nasty.
Hope it was good!
🔥Classic🔥
Thank you!!
I think you did a good job
Thank you!!!
Among the best !
I agree, thanks!
Thanks for sharing and for the tips! Question - does the Worcestershire sauce make a very noticeable flavor? I’ve always used that in burger patties, and will be using what I have in the fridge (breakfast sausage). Thanks again!!!
Definitely not a noticeable flavor. Simply adds salt, umami, and acid in these amounts. Thanks for watching!
Set your roux aside for 20 minutes after browning. Heat back up add your milk. Game changer 💯
Randall, that sounds very interesting - what is the effect? Thanks.
@@thegravytrain6531 your welcome. It intensifies the flavor sorta like marinating. I seen an Appalachian lady do it and tried myself
@@randallrader680 Thanks for the response - I will have to try that out!
I am going to try that, I can never get my gravy brownish like my grandparents made they were from WVA
Nice recipe
Thanks a lot!
The bacon grease gives it a great taste, You can replace the bacon grease with some butter
you can use a bit of corn starch to thicken it
Yes, indeed, that does work well! I don't tend to use it because I usually have leftovers and corn starch does not cool and reheat well. But otherwise, I would definitely use it - thanks for watching!
Is this grits? I amfrom uk and i tasted and liked them in Florida?
No, these are biscuits, grits are made from corn and have a loose texture.
Is that a 8" skillet for half pound? Regular or breakfast sausage? I have Jimmy Dean regular? Looks great, appreciate it tyvm
That's a 10" Wagner "chicken fryer" skillet, which is a bit deeper than a regular skillet. I'm not sure what you mean by regular sausage, but Jimmy Dean's regular is a breakfast sausage. It will work perfectly in this recipe. Thanks for watching!
@@thegravytrain6531 oh, tyvm👍
Cast Iron ?
Thanks for posting I noticed when I see cooker using cast iron frying pan chances are they know what's going on about the way I make mine also
You bet!
Mine is almost identical to yours except for the addition of cayenne and Worchester sauce. I will be making this tomorrow morning, exactly as you make yours, and let you know how it comes out. I'm always eager to learn how to improve any dishes I make and thus looking forward to trying out yours. Thanks for a great video.
Thanks so much, Robert! I'll be very happy to hear how yours comes out!
Yeah, I never added anything, but will be cool to spice it up a bit.
Red pepper flakes are usually used instead of cayenne, but it's your kitchen. It matters as to when you add spices. Such as the teaspoon of poultry seasoning, because the fat in the beginning of cooking renders out the flavors from spices. That is truer more often than not.
Sometimes I use red pepper flakes, and I love them. I'm wondering about your claim that they are usually used - can you explain? My research suggests about a 20:1 in favor of cayenne (which doesn't mean it's better - I just always assumed it was more available).
@@thegravytrain6531 Maybe it depends on the region. Heck, I may start using both!
Could You send or post the full recipe?
A master chef told me ,"You're never gonna get it same every time." And since then , i've loosend to loosen up a bit.
I'm sorry, I don't have one beyond what's in the video. I vary it a bit depending on what I have on hand or what flavors I'm in the mood for. Thanks for watching!
2 cups milk
4tb fat
May I ask, who makes your cast iron?
Liz, this one is Wagner - it's the ten-inch chicken fryer. Thanks for watching!
what kind of sausage to use???? breakfast sausage ground sausage??? ground pork???
You can use whatever sausage you already like. Breakfast sausage is the most classic taste, but you can use whatever you really enjoy.
I think it looks like a cup or two of flour will work
Try using bacon grease instead of butter.
Yes, I like that too!
However sausage gravy and biscuits
New subscriber😊
Thank you!
You did it right 2 tablespoons flour max even if im makin S.OS SAME THING 😊
Thanks for watching!
Oh no I’m already putting weight on just by looking at this video😂 just kidding
Call me old-fashioned but, when adding more fat to the rue, I use lard.
Thanks for commenting! I prefer lard myself, which is why I use the fat from the sausage (which, of course, is lard). :)
Make your roux first…. Works better and you can control the color better… no raw flour taste either… JMO….
Thanks for commenting. I used to do that, but I found that I ended up with too much fat as a ratio to the flour by the time the sausage rendered its fat, and I hated to take away that delicious sausage fat. I don't get any raw flour taste as long as I make sure to cook the flour in the fat for at least a minute or two. Thanks for watching!
❤️👍🏽
Thanks for watching, Anita!
I always split the biscuits.
Sometimes I do too - thanks for watching!
I add in a little chopped bacon , boudin and Louisiana crawfish
🤤🤤🤤🤤 That sounds awesome. Make a video of that and sent it to me and I'll post it!
"Basically"
I know, terrible habit. :)
Cakes
Not sure what you mean?
Proper terminology is biscuit and sausage gravy. Just so you know
Very true!!! I wonder how it changed... Thanks for watching!
Not double dipping
He sounds like Seth Rogan...is he Seth Rogan?
Most people say I sound like John Ritter! :)
I'll tell why you break it up real fine you get sausage in every bite lol
I'm with you on that one, Ken! Thanks for watching!
i was completely with you until......you dont split your biscuits?!!!? Max gravy absorption happens when contacting the more porous interior of the biscuits! Oh man, is this some 'New York City' breach of protocol? Otherwise, textbook perfection! thanks. (Also...Lawry's might be a semi violation...but ok. and yes, TONS of black pepper!...and sometimes sauteed minced onioin..)
I'm with you, man - but my daughter likes them unsplit!!... I use Lawry's on more and more stuff these days, gaining respect for its versatility. You are spot on about the onion - that's what I like, but once again, my daughter vetoed it!
@@thegravytrain6531 Lol, the boss gets what the boss wants! Of course! Great job of presenting the fundamental recipe, its a mystery for most folks. Certainly one of The Foods of the Gods! (Ive moved to more of a fine grind of pepper or a combo. i know its not 'fresh' but it seems to be more potent, which i love. ...and white pepper!...oh jeez, i gues i need to go shopping...) Thanks Train!
2 T of flour per cup of milk so you add 4 T of flour.
I'll have to try this. Surely you can serve it on toast too.
Don't forget to scrape off the side of ypur skillet.
Why does every😢 cooking add bacon grease to it? It's nasty.
Ann, thanks for commenting - I agree with you that the sausage is so strongly flavored that bacon grease really isn't necessary in a dish like this. But to each his own... :)
I want to repost my reply on bacon grease. Why do cooking shows and 0ther people use it.
Bacon grease is nasty. You can surely use something else. Anything I have eaten with bacon fat in it yuck
Or wh🎉en people use bacon to wrap around something you are going to bake or on top of stove , or crock pot or other way to cook it. If I wanted bacon I would cook some. Don't ruin anything that uses a lot of bacon like wrapping something in it.
@@AnnBeaubien-nw6kq it sounds like there are no gravies with bacon grease on your table. I like it occasionally, but to each his/her own. :)
What the fuck did he say I drink bacon grease it's delicious
That seasoned salt would give me side effects. Many of the ingredients, if not all, are excitotoxins. Use real organic seasonings.
No side effects here - thanks for watching and of course the recipe can be modified in any way that suits you.
And basically.....
I know, I'm terrible about that
Not hating just pointing out that u say Umm, And, Ahh
too much. Proper public speaking is so important, u don't need to use unnecessary filler words. Ur probably unaware of this. ✌️
Trust me, I'm aware of it. :) It drives me crazy too. I think I might try a voiceover instead of narrating live so I won't be so distracted by the cooking. Thanks for commenting!
Never taste with the spoon you are stiriing with and put it back into the pan. USE a desperate spoon .
Thanks, but why? The contents of the pan are at boiling temperature, far beyond the range needed to kill pathogens. Thanks for watching!
"Desperate" spoon 😂
If ur cooking for self or ur family what's the issue?
Yuck your ruining it
Sorry to have disappointed you!
What a scary video wth the raw pork on the wooden spoon!
LOL - good point! (But please never eat at a restaurant again!) :)
Not a gravy maker until I watched your video. I love sausage gravy never got it right so thank you. I also love how you explain the steps because thats how things turn out right. My gravy was a hit and I owe it all to the best gravy maker 😊❤..
Now how do you make pan gravy lol!!!
I'm so glad!