Sausage Gravy - My Grandmother's Recipe With One Easy Trick!
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- Опубликовано: 3 окт 2024
- Sausage gravy and biscuits is the iconic southern dish. My Grandmother's was really good and she taught me how to make it. There is one easy trick for your gravy to get rave reviews! I'll show you how in this video.
This is such a nice weekend breakfast or winter dinner, but it works well for a brunch dish when you have company too. Just double the recipe, add some extra milk to the gravy and keep it warm in your Crock-Pot. Then double your drop biscuits recipe:
Link here: • Oma's Easy Drop Biscui...
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Jimmy Dean Sage is #1 for sausage gravy along with Grands Cornbread biscuits , bake a mess of crispy crowns in the oven also to get covered in gravy , lg glass of ice cold 2% milk to wash down . This has been my go too for many yrs & its so tasty .
I own a bbq restaurant that serves breakfast. I make batches of gravy that start with 8 lbs of sausage and 2 sticks of butter to 7 cups of flour. I use 3 gallons of milk to yield over 4 gallons of gravy. Your techniques and methods are good. Thank you for the thyme tip
Wow! That's quite a vat of sausage gravy. The most I've ever made at once was 3 lbs. of sausage to fill my giant family-sized crockpot with the gravy for a brunch party. It was definitely a hit, with only a bit left in the bottom at the end. If you decide to add thyme into your gravy, I'd love to hear feedback if you get comments on it. Thank you so much for watching.
I hear so many say this is how my grandmother taught me. I never had that experience. Sure wish I had, I’m going to to try this, I’ve never had sausage gravy and biscuits. Yes going to try, never to old to learn, 82 LOL
I never realized how easy it is to make really good sausage gravy!! No more powder packages for me! Your clear instructions are just what I needed, thank u so much!!
I'm so glad I could help!
I make mine with half and half. Even heavy whipping cream from time to time. It’s awesome!
Yes, it's quite the treat.
This is how my whole family has made sausage gravy for years, I'm 74😮
I’m first generation German and I truly loved my Oma. She was an amazing cook, too.
Hi! Welcome to my little channel. My grandfather and his family were German (from along the Rhine in Baden, Southern Germany) but they all came to America in the late 1800's. When we were living in Germany, for the second time, I was able to track down the family history for my Pop-Pop (Opa) at the Pfarramt in the little village his family came from. We loved living there and we were there when our eldest grandchild was born. That's when I became "Oma." I first created this channel so I can cook with the grandchildren since we live far from each other. I often get a message from the eldest after she has watched one of my videos. I love that.
@@Omas_Kitchen awesome idea. Most of my children and grandchildren live far away.
@@Omas_KitchenTy Oma for sharing your family history. My family is from Baden as well. Tx for the recipe.
@@56dh You're welcome! I hope you'll try it. Baden is so beautiful, especially in the spring when everything turns electric green and people put flower trays in their windows. We still have some good friends there. We miss it!
My german grandnmother would put a roast or whatevercin the oven then say to it. Now cook!
I’m from the south( Tennessee). Our mother always made homemade Sausage gravy and homemade Buttermilk biscuits every single weekend, mainly Saturday’s. With eggs and Sausage Pattie’s and bacon. It was always a great Saturday morning breakfast.
I did that occasionally for our kids too, but your Mom making that every weekend is awesome!
Thyme is very floral and goes with EVERYTHING. I'll try this tip!
I agree!🙂Since breakfast sausage usually has both thyme & sage in it already, I'm really just elevating the thyme flavor (as well as a little extra sage) to bring the sausage flavor out into the gravy. I hope you'll like it! Thank you so much for watching.
OMG that sausage gravy over those biscuits looks absolutely 😋😘😛😘😝😘!
Thank you! It comes out so hearty and smooth. I hope you'll try it.
Great recipe and I really like your style. Easy , to the point, and no drawing it out.
Thank you! I'm getting better at my editing skills with these newer videos. They are shorter and contain less footage for each step.
I use chicken bullion instead of just salt. Got that tip from a man that owned a restaurant for years.
Wow ... looks terrific!!!! Thanks
Thank you! Caramelizing the sausage and adding the thyme makes a huge difference in the flavor of the gravy.
What a wonderful Video Host. You are such a gifted teacher.
Thank you so much! This was a family recipe I wanted to show our eldest granddaughter on the other side of the country, so I was going slow and showing each step carefully. Thank you watching!
Looks like the gravey both my grandmothers made. Thanks for sharing.
I'm so glad you enjoyed it. I have really nice memories of making this with my grandmother.
You did an excellent job narrating your video! Thanks for the recipe!
Thank you! I hope you enjoy making it.
Great video! Love there's no distracting music. I don't eat this dish, but I make it for my husband. Didn't know to caramelize the sausage!
Hi Lorrie, thank you! Yes, I've been learning to make these videos since my first one called "making salsa" back in January. For that one, I was really nervous.😬 I'm using less music now that I'm doing voice-over instead of direct filming. I only really use it for chopping food scenes for the newer videos. Lightly caramelizing the sausage, to make the edges just a bit browned, gives the entire gravy a better flavor. I hope your hubby will like it.
@@Omas_Kitchen thank you so much for responding!
Excellent video and recipe, you’re a natural at this!
One tiny correction: a roux is made with equal parts fat and flour whereas a béchamel is that same roux mixed with milk. So yes what you’re making is a béchamel not a roux.
Hi! The "roux" is the butter and flour mixture before adding in the milk. As you may have guessed, I'm not a professional chef... very definitely in the home cook category... so I discussed it the way my grandmother taught me. She called the fat and flour mixture a roux.
@@Omas_Kitchen fair enough. I’m also a self-taught home cook. I recently explored Cajun cooking and I did a deep dive into not just sauces from Louisiana but also the “five mother sauces” used by chef’s world wide:
Bechamel
Veloute
Espagnole
Tomato Sauce
Hollandaise
I make a similar gravy, but I start with some diced bscon and diced onions. I think they add even more flavor, but it's a great recipe.
Thank you! I make a similar ground beef gravy to go over stacks of toast. I learned that one from my grandmother too. She made it for my grandfather and he would have it between layers of a stack of 5 or 6 pieces of toast! lol! I do miss them.🙂
Love the grapes with it my kind of breakfast
We often have orange slices and grapes with this dish. Even when we have it for a winter dinner! 🙂 Thank you for watching.
Looks so delicious and healthy/ please continue to cook for us
Thank you! More videos coming.🙂
I really appreciate the tips and visual instructions as you make the sausage gravy. It's the first time I really understand how to make this wonderful breakfast.
Thank you! Your comment made me happy. If you decide to try making it, let me know how it came out for you.
Great job. Totally agree that another ingredient or two makes the gravy even better. I've never tried thyme but am going to. I've used poultry seasoning/sage and lately I've been using Cavender's Greek seasoning.
I'm sure those seasonings add good flavors to your gravy too. Let me know what you think of the extra thyme if you try it. I love to hear feedback.😊
Great video….enjoyed & learned. Thank you
Thank you for watching! I'm getting ready to post a chipped beef gravy video, with a couple of tricks to make it awesome.🙂 I'll put a link to it in the description of this video. I hope you'll watch and enjoy that one too.
Appreciate your time 2 make a video of a simple hearty meal i can make as cooking is not my fortey !
Thank you. I hope you'll try it and I'd love to hear back how it went for you!
You're gravy, looks delucious you're making me awful hungry watching you do this. Thank you so much for the way you prepare it. The way you explained it, I'm gonna try using thyme, I'm also gonna try the sage sausage. I can't believe that I have not tried this. But I might have when I was little. Thank you so much again. It looks really delicious.
Thank you so much for watching the video and welcome to my little cooking channel. 🙂 I would love to hear how it comes out for you.
Making me hungry!!!!
That's what the dudes in my house say all the time! lol
When I was in my 20's, I began using thyme in almost all my cooking or roasts and so on.. I think I coined a phrase back then; "I like to put a little thyme (time) in everything I cook" (because it takes time to cook everything).. I still say that phrase every time I grab the thyme at 64, Lol. It's got to be one of my favorite herbs, along with sage and basil.
That made me smile. Thank you. Yes, I use herbs a lot. I'm currently working on a shorts video that links back to my savory parmesan, walnut and rosemary shortbreads with warm cranberry apple relish video. I made that video before I had many subscribers, but it's an excellent holiday snack for company. The punch of rosemary flavor in those works perfectly. I'll be posting that one soon! Thank you for watching.
Sage & thyme --- Thanks .. looks Delicious ..👍
Thank you! Let me know if you try it this way. I'd love to hear how it turns out for you.
Looks so good!
Thank you!
Great video. I can't wait to cook this.
Thank you! I hope you enjoy it.
Good video. After adding some milk, I’ll add some cream. Afterwards, I turn off the heat then add some butter. Like the idea of adding thyme.
I hope you'll try the thyme in the gravy! It makes a big difference in the flavor. Let me know what you think! Thank you for watching the video.🙂
I make this for breakfast many times. I was surprised to know thyme was the secret ingredient, gonna have to try it this coming weekend. i do like to toss in a splash of Worcestershire sauce just for some depth.
Let me know what you think of it.
Sage and thyme are to country gravy what chili powder and cumin are to a pot of chili!😋
Oma, ty for your video without irritating background music. I subbed because of that.
Thank you! I've gotten better at making these videos since the first ones when I started this channel. I cut the videos down more and use less music these days.
I just picked up JD sage sausage at my grocery outlet today for 1.99! So glad to see that I can use it this way. Thanks!
I'd love to hear how it comes out for you!
I really like Jimmy Dean sausage. Been eating it for years. Glad you found it for $1.99 10 months ago. It's $6.00 a roll now.😢😢😢
Boy that looks good.
It's a family favorite.🙂
I have to add 1 more thing. There's one think I wish you would have done, Use a bigger plate. It looks that good.
lol! Oh yes, there are bigger plates around here, especially for my husband! We make a meal out of it.
Thanks Oma. Muy delisiosa.
🙂
great job on this, thank you! will add thyme and see
I hope you like it! I'd love feedback on it if you make it this way.🙂
I add sage to my gravy
Herbs really help bring out the flavor of the sausage! Like you, I add a little sage too, even with all the thyme I put in there.
A very odd dish for an Australian but looks good. I might give it a go
I'll bet it is strange to you! It's part of my childhood and a very popular dish in the southern United States too. I do hope you'll try it because it's wonderful on a chilly day. Use a good quality ground pork sausage and add some thyme in as it finishes caramelizing in your pan. My easy drop biscuits video is on here too and they are a good base for your gravy creation. If you make it, I'd love to hear your opinion!
I also use Jimmy Dean but get the HOT sausage instead. I love the heat.
My hubby likes the spicy stuff too. Sometimes I sprinkle some red pepper flakes over his.
Looks like pretty much our household recipe. The only difference is we don’t do time as much as you did but we add cayenne and Texas Pete. Yum Yum maybe breakfast tomorrow! Good job.
Thyme is usually an ingredient in the breakfast sausage. Adding a bit to the gravy brings out the sausage flavor. 🙂 Cayenne sounds good too!
Thanks for sharing your recipe its been a while since I made it and right after I get more milk intend to try your recipe. I couldn’t help but notice your pan I have one very similar that I’ve been using everyday since I got it from Ross more than 10 years ago. It’s 6 quarts, very heavy, 14” diameter, with 5” sides that slant inwards & down not as much as a wok but more than other pans. Food started sticking to to the bottom, I’ve searching over a year for a replacement that’s not over $100 without much luck. I’m sorry but if I may, can I ask you what pan you’re using then maybe I can ask “Santa” this Christmas for one. Your stove nice too I got that exact model back in 2017 or 18. I’m seriously thinking of taking the still new griddle it came with out of the box and finally using it. Thanks again for the recipe and you have a new subscriber.
Hi Michelle. Thank you so much! I've had that pan about 6 months now and it's still non-stick. I never put it in the dishwasher because the instructions said it could mess up the coating. I just hand wash with hot soapy water. I love how deep it is and I use it for lots of stuff now. It's a "Calphalon Select 1612" nonstick pan, 12" (30.4 cm). I just looked it up and it's around $50 at Target. Welcome to my channel and please have a look around at the other videos! I try to post at least one new video per week. Thank you for subscribing and let me know how the gravy comes out for you.
Thyme. Gotcha. The one thing I've been leaving out.
lol ... Try it and let me know what you thought of it!
Oh, I definitely will. I make it about once a month. @@Omas_Kitchen
Awesome! I look forward to your opinion.🙂@@HungryH1951
Would love to know what is your non stick deep pan that you're using for the sausage gravy ?
Hello! It's a "Calphalon Select 1612" nonstick pan, 12" (30.4 cm). It comes with a glass lid. I hand wash it with hot soapy water and never put it in the dishwasher.🙂
Guess I need to try some Tyme in my gravy now. 👏
I’ve made this for about 20 years. My family begs every weekend for it….
5:15 you can cook out too much milk by cooking it longer
Grandma smart. You can add but not take away salt is the biggie. It needs salt but don’t overdue I.
Is there any way to make the gravy a brown color? The white colored gravy is not very tempting, I'd prefer a darker color. Thanks
Cook the roux a little longer for a darker color.
My cholesterol levels just jumped..
Yes, it's certainly more of a comfort food than a health food.😏 It's one of the reasons we only eat it occasionally and I use low-fat milk in mine. The flavor is still excellent, but it has a little less fat in it.
Roux is 1:1 to flour. But I go by feel. Never measure anything.
Yes, some of my old family recipes (mostly from my Grandmother and my Aunt Betty) don't have measurements either. I learned by watching them or asking questions. The answers were mostly "well, I put some in and try it to see if it needs more." 🙂 It was hard to translate some of their cake recipes into a written recipe for that reason.
Now that's the way you add black pepper. But I really think you need to lubricate those biscuits with a lot of butter first.
"lubricate" lol🙂
Can you make the gravy in a dutch oven?
You can use any nonstick pan or seasoned iron skillet that will fit on your stove. I have not tried it, but if you can use it like a deep frying pan over heat, it will make gravy. Keep in mind, you will need medium-high heat to caramelize the sausage and to cook in the flour with the milk. I don't know if your dutch oven will allow that, but I assume medium-high heat is okay? I have made three sets of the gravy in my deep nonstick frying pan and then transferred each set into my crockpot, set to warm, for a large brunch party. I stir it occasionally and keep it covered between guests and it works well that way too. I hope it comes out well for you.
Put the sausage in partially frozen. Much easier.
Is there a preference of sausage?I used store brand and it had no flavor whatsoever.
I like the Jimmy Dean brand. I've used several of their flavors, including the plain, the extra sage and the spicy. It always gives a nice flavor to the gravy, especially when I cook it to the stage where it gets a bit brown and crispy on the edges. You'll want to make sure you're using a pork breakfast sausage even if you're using another brand. Also, make sure you cook your gravy to boiling as you add the milk in stages. You'll need to boil it a bit or the taste of the flour will cover all your flavors. I hope this helps!🙂
I like J.D. too... I've used store brands but, after pouring off the excess fat there's not much sausage left. Just my experience, but J.D.'s is less expensive in the end than cheaper 'store brands'....@@Omas_Kitchen
@@Dane-xo1zz They used to make a lower fat version of the JD sausage. I liked that one even though I added a bit of butter to the pan to make the roux. I thought the lower fat version had a better flavor to it. I haven't been able to find it since 2020 though. It's definitely a good brand.
What..no hashbrowns?
Well I probably should have made some when I made this video. I can't make them now! I posted a new video explaining why... and big changes to my cooking channel. I hope you'll watch along.
Thanks! 😎
Welll...it's about thyme
That made me laugh. Thank you.