Ultimate Sausage Gravy with Biscuits | Easy recipe for Sausage Gravy
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- Опубликовано: 7 июл 2024
- I never met a gravy or a sauce I didn't like...most are easy and delicious! This one is a classic: Sausage gravy served over biscuits. How do you make it?
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!
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.
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!
Gonna try it!
Let me know how it turns out!
It looks amazing 🤩 can’t wait to make it
Thank you!
❤😊@@thegravytrain6531
🔥Classic🔥
Thank you!!
Trying your dish tonight - looks 😋 yummy.
All the recipes ruin by adding bacon or grease nasty.
Hope it was good!
Too good, made me family hero.
That is great!
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 😮
Among the best !
I agree, thanks!
Nice recipe
Thanks a lot!
The bacon grease gives it a great taste, You can replace the bacon grease with some butter
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.
❤️👍🏽
Thanks for watching, Anita!
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!
New subscriber😊
Thank you!
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
Cakes
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!
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 ?
May I ask, who makes your cast iron?
Liz, this one is Wagner - it's the ten-inch chicken fryer. Thanks for watching!
However sausage gravy and biscuits
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!
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!
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!
He sounds like Seth Rogan...is he Seth Rogan?
Not double dipping
Proper terminology is biscuit and sausage gravy. Just so you know
Very true!!! I wonder how it changed... Thanks for watching!
And basically.....
I know, I'm terrible about that
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
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 😂
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!