In this video I reveal the secrets to the perfect sausage breakfast gravy. I'll show you the techniques that cooks have been using for centuries. Once you know how to make your own gravy, that stuff in a package, or from chain restaurants will never be good enough for breakfast again.
VIDEO HERE (14:24 minutes)
I add just a pinch of rubbed sage; it highlights the sausage flavor.
ReplyDeleteNeese's Southern style sausage with extra sage.
DeleteRequired information for living. You have done a service to your fellow man by posting this. Carry on. ~~dirtroadlivin
ReplyDeleteI grew up on biscuits and gravy. I like more sausage in mine and a bit larger pieces. One of my favorites for sure. This is pretty much how my grandma and my mom made it. My grandsons love it when they come over. It's good served over any sort of omelette too. Makes me hungry
ReplyDeleteMmm. Thanks for this!
ReplyDeleteOhio Guy
Once you know how? How old s this fucker, seven? If you don't know how to make biscuits & gravy by 10 or 12, I don't know what to say.
ReplyDeleteFucking city people, man.
--Tennessee Budd.
I would add a 1/2 stick of butter before the flour, and the salt and pepper would be in the flour already.
ReplyDeleteAll the milk at once, I ain't sure about that. I add a little at a time
The butter, definitely. The milk all at once is fine.
DeleteBobo and BC absolutely. I always add my own sage. More sausage and bigger chunks is a must. I have a buttermilk biscuit recipe to die for. No way would I order this out and I didn't even know it could be bought in store. Always made in a cast iron skillet sausage and biscuits both. I don't use metal utensils in my pans. I use wooden.
ReplyDeleteLet me guess...fry broken sausage in cast iron pan, add butter and flour and cook to make a light roux, add milk, some green spice (I use basil, oregano, and sage), and simmer stirring constantly until thickened. Sometimes add onion powder, salt, or black pepper too, depending on the sausage. I do the same when I fry pork chops, but add more seasoning both to the chops and gravy. How'd I do? ;)
ReplyDeleteI like to put a little cayenne pepper in mine to give it a little kick.
ReplyDeleteShe makes good gravy but hash browns and gravy are much better than biscuits and gravy.
ReplyDeleteI grew up in South Jersey, we had SOS because we are an old time Navy family, never biscuits and gravy. Found myself at Fort McClean Alabama and had B&G. That was it! Make my own, and as with several others I like big chunks of sausage. I use a 2 pound roll and make enough for a week of B-fasts. I thank the south for an easy and filling breakfast with enough energy to keep me going.
ReplyDeletePound of sausage, stick of butter, maybe 3/4 cup of flour, spices, then keep adding whipping cream while simmering until I get the creaminess I like.
ReplyDeleteEnough calories to keep me going until dinner.
I like bigger chunks. I use Jimmy Dean Hot Sausage. I hate sage. I like whole milk or cream to make it. When you make the biscuits, make sure the butter you mix in is cold.
ReplyDeleteThanks for posting this one, and my thanks to all of you who commented. B&G is not on my list of healthy foods, but I'm going to make my own next weekend. Thanks again!
ReplyDelete