Sausage Gravy Recipe and Biscuits Recipe Tutorial S2 Ep277
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- Опубликовано: 28 июн 2017
- This Sausage Gravy Recipe video will guide you through the details of how to make sausage gravy. You also gain a Biscuit Recipe and all the details on how to make biscuits. The baking temperature for the biscuits is 425 degrees Fahrenheit.
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Stuart, this isn't just biscuits and gravy. This is deep spiritual blessing and satisfaction. This is healing for our spirits. Thank you for the lesson. ;)
Thank you for watching
Hey 😊Thanks for your video I haven't been able to make biscuits I understood the reason for most things, but your tips helped me out tremendously, and the gravy I was doing all wrong ,, lol... now I get it ,, thanks
Nice one, always love biscuits and gravy.
Me too but they do not love my waistline lol But as Julia Child said all things in moderation. Thanks for watching.
Finally someone knows to brown the flour. Way to many people trying to teach and not knowing what they are doing. Good job!!!
Thank you for watching, I appreciate your noticing my diligence to detail.👍😀
Darrell Jeffries... That's exactly right and I learned that from a Fantastic cook, my mom! Who wants to eat a gravy that tastes like raw flour, not me. My mom taught me to always, brown that flour!!! My sausage gravy is a delicious treat, that I allow myself to indulge in every now and then. I like to use bacon grease as my fat it gives such a wonderful flavor. I'm not a big fan of traditional breakfast foods, no eggs or fried potatoes for me. Just give me biscuits and gravy, lots of sliced tomatoes and some bacon and I'm a happy camper!!! 😋
Breakfast, lunch, or dinner. Anytime really. Love biscuits and gravy.
I make my homemade biscuits recipe and all pretty much like you do. I’m from the south( Tennessee) and use to watch my mother make homemade biscuits every single Saturday morning for her bunch of kids her and my Dad had. And of course she made homemade Sausage gravy. Best meal every with eggs and sausage and bacon. Breakfast is my favorite meal of the day. I too do the same for my husband and grown son.
THANK YOU FOR TAKING THE TIME TO EXPLAIN ALL THE DETAILS THAT CAN'T BE OVER LOOKED WHEN COOKING THIS DISH!!!!!!!
I love your tip on getting the sausage out of the sleeve! Thank you!
Your welcome, thank you for watching. 😀
I've watched a lot of biscuit and gravy recipes here on youtube and yours is the absolute best. You explain things very well. Cooked up perfect. But maybe I am a bit biased as my grandma who taught me to cook was from Texas. Thank you!
Thank you I appreciate that. 😀
Amazing! Made your recipe for my husband for Father's Day. It was a success!! I'm excited to watch more of your videos!
Thank you I appreciate that. Good to hear everything came off well, I'm sure your husband will enjoy a lot of the recipes I make. This weekend I recorded a new version of bread pudding that will take your breath away, it will be posted in about two weeks.
This is the kind of gravy I grew up with. Thank you.
Thanks for watching.
Best gravy I ever made. Thanks!!
I love country gravy. This looks yummy.
Thanks for the video. I've always separated the sausage before I make the roux, and now I can explain why. Thanks again!
Thank you for watching, please share my videos.
one of my favorite youtube cooks, housewifes, granny, mom, jack of all trades... (phyllis stokes) used to reroll the biscuit pieces and she said they turn out a little chewier, but the great thing about those rerolled biscuits.... Her husband (Mr Bucky) loved those chewier ones. So it worked out perfectly for them. And like you said, they were less perfect, but not less enjoyable!
Great way to make gravy, I never have not put flour into the sausage. I will do it your way now. I’m sure it tastes better..thanks for the recipes.
Thank you for watching.👍😀
These bring me back to my childhood!
Me too. 😉
Nice job Stuart. Thanks
Your welcome and thank you for your viewership.
Such a great video you've made, it covers everything for beginners, tips for seasoned cooks as well. You have a very pleasant voice, perfect for video's imo. I really enjoy that you don't blast music throughout your video. You covered so many important things. Most sausage gravy video's are more like a comedy skit that leave you laughing and shaking your head. I loved the color of your roux. I make the same color roux for my sausage gravy and my chipped beef gravy. Cream is a must for me, even if it's 50/50 with milk. 😉 Thank you for such attention to details and sharing your recipes with us.
That is a very nice thing to say, Thank You I appreciate that very much. 😃
Oh Lord! I love me some sausage gravy and biscuits! Very informative method, I can't wait to try it, I traded bushel basket of tomatoes for 5 pounds of local sausage in one pound tubes. I need to use some for a breakfast sammich to see how it's spiced before doing the gravy. Suscribed.
Yum! Beautiful, just beautiful! I need to make this asap! Thanks for your wonderful video! ✅🤗💯
You are so welcome! Thanks for watching. 👍😃
TFS Good information
Your welcome and thank you for watching.
Need MORE GRAVY! The plate is naked. Biscuits should be doing the backstroke through the gravy. Biscuits are the holder for gravy or jelly. More GRAVY!
I must agree with you wholeheartedly I prefer it that way myself. The thumbnail however looks better this way. I must admit that plating food for pictures is different than what we do for ourselves. Thank you for watching.👍😃
i tried this in the states now i want to try and make this for my wife here in the u.k
It's a tasty dish and a good way to start the day. 😀 Thanks for watching.
i loooooove biscuits and gravy mmmmmm
The finest of French cooking has nothing to compare to the Southern biscuit and sausage gravy.
These look out of this world Delicious!!
Quite excellent cooking video sir. As country boys say, " You done flung a craving on me !"
I think I'm doing my job properly, thanks for the complement.
I bet some onions would be good in that. Just a thought.
If you cook the onions with the meat that might work.
Looks delicious!
Awesome, just found your charnel, Thanks
Thank you for watching. 👍😀
Love the way you teach it...
why would anyone "flour the meat?" awesome video. You got my thumbs up! The only thing I like differently is I like my gravy a little more runny and not so stiff. So I just add a bit more milk
I must have missed the temp of the oven mentioned? I'm guessing 375*-400* ish for 10-12 mins? Thanks!
Sorry about that, it was an oversight, the temperature that works best for biscuits is 425 degrees Fahrenheit. Cook until lightly browned on top and bottom.
@@texascookingtoday5873 You did mention the oven temperature, in the video....!
425. Pre- heat he said for the biscuits
Nice cream gravy and biscuits, pardoner!
Thank you need to try this recipe 😊
How many cups of milk and flour??? This is a fave thts for sure!!
It depends on the recipe you are making, the gravy or the biscuits. All the measurements are given at the beginning of this video. Thank you for watching. 👍😀
I would ABSOLUTELY LOVE to try this gravy and then split it in half and add a pinch of onion powder, garlic powder, and poultry seasoning just to taste the difference! I guess I always want to push the envelope! Of course salt and ground black pepoer to taste are a given! This guy kniws his stuff!
Yum O
That's a tasty recipe, thanks for watching. 👍😀
Where can I find the written recipe? Do you have a website ??
I used to put the written recipes in my description box and will likely go back to doing that in the near future. As of this time I do not have them out in a shareable format but will soon. Thank you for watching.
Texas Cooking Today thank you soooo much !!!!
Your welcome and Thank you for watching.
How long you been a chef?
Became interested in cooking as a kid mother was always having to chase me out of the kitchen. Been going at it in some form or another most of my life.
A little of Cayaenne Pepper will top off your gravy also thanks for sharing Loved the Video etc.
Thanks for watching. 😀
Nice 👍
YUMMY!
Thank you.
Potato masher works great on breaking up the sausage into small little bits
I use a spatula to stir after I add the milk and smash any lumps with it
Put more gravy,!!
I agree. 👍😀
Yer site's big as Texas, and glad to see there's two "T" in yer last name.
I fell asleep watching this. Twice...
Thank you fore watching.👍😀
Too much salt...
Thank you for watching.
Looks good not enough gravy
Thank you for watching.
Dude is winded stirring gravy, I think gravy is the last thing he needs.
Welcome to coronary central.
Just hang the defibrillator on the wall and get back to eating. Please remember "all things in moderation".
The flour will cook properly if you know what you are doing!!
Thank you for watching.
Funny how I can smell it while watching the video.
Isn't it interesting how the brain works that is exactly what leads to the ability to be able to know what something tastes like before it is made. Or what two or more items combined will taste like after they are put together. After all this time I am now able to enter a kitchen where something is being prepared and call out what is in the dish by its smell alone. There are a few chefs I know that are blown away every time I do that to them. Thanks for watching.
umm no... skip a step and add flower right to the meat. no off flavors. I do this every time. MY MOTHER was a chef and added flower to the meat. you all do you but I am telling you. add the flower to the meat and see what happens. and who measures out the flower or the milk when making sausage gravy. my moms taught me that. eye ball that shit.
13:37 is the secret.
Are you drinking jack daniels and coke ?
That was very old barton on the rocks.
Sounds refreshing !
Watching this just makes me cringe, yet another over complicated city slicker biscuits and gravy tutorial lol. You want your roux to gather up into almost a ball (without butter and with the meat in) Stand over it whisking the roux on medium high until golden brown. Then slowly whisk in whole milk until almost too runny, let cook on medium for 10 minutes longer and it will thicken up just right. You get a wonderful nutty aroma and flavor from browning flour. Butter is a completely different flavor all together and masks the the flour. Put butter on after you're done if you like that lol. Flaky biscuits are for dinner, not breakfast and he didn't even fold and roll for the flakes. Also mason jar lid rings were used to cut out biscuits, hence the sizes: small jelly jar and medium pickle jar lid rings, if the biscuit comes though the top of the lid ring it's too thick. Easy poesy simple country drop breakfast biscuits. Take about two Tbs of lard, warm it in a cast iron skillet. Then in a mixing bowl add 2 cups flour, make a well in the canter slowly pour in butter milk until it looks almost too dry. Then add the warm lard from the skillet and mix with a spoon until fluffy. Dip the batter out of the bowl with a 1/4 measuring cup and put into your already greased skillet. Cook in the oven on the middle rack @ 425 for 20-25 minutes. This will take about half the time and taste twice as good.
Thank you for watching.
Gravy is fine but 'them' are some nasty biscuits.
I would love to make you a pan of biscuits!!
biscuits = Scones in English :)
Those biscuits are flat as hell and not flaky at all and that is not how a roux should look when you start adding liquid it should be thick and like paste there is no way that didnt taste like flour.
Thank you for watching. 😀
My son came in and said, "Mom, that man has a creepy voice"! and then he started crying. My son is a 37 year old trauma surgeon.
There ain't but 3 things wrong with this. 1. You didn't use buttermilk for the biscuits. 2.You didn't make enough biscuits .3 . I'm not there to eat it. :)
You have no idea what you are doing.
No bacon grease? Only a B
Lost me at “old world”, brah
Thank you for watching
Its called biscuits and gravy rookie