How to Make Sausage with Biscuits and Gravy
2016 ж. 2 Қыр.
97 030 Рет қаралды
See how to make the sausage then cook it up with biscuits and gravy. Awesome breakfast dish.
How to smoke a brisket start to finish: • How to smoke a Brisket...
See how to make the sausage then cook it up with biscuits and gravy. Awesome breakfast dish.
How to smoke a brisket start to finish: • How to smoke a Brisket...
Check out OUR NEW AMAZON STORE. We have some great outdoor items here but you can buy anything on Amazon by using the search bar. www.amazon.com/shop/backwoodsgourmetchannel
Now that looks good.
When I make mine I start with a pint of heavy cream and then whole milk to get the consistency that I want. Learned that trick working as a cook at the Truck stop on weekends. You never saw a bunch of drunk folks quiet down and behave like they did when we had to make another batch and told them if they didn't behave we wouldn't make the sausage gravy. We had to make it in five gallon batches on Friday and Saturday nights. Sometimes two and three batches a night! Customers wanted it on just about everything it was so good.
I just received a comment from a sub that said "Trump pops up on your channel? Unsubscribed" Let me educate those of you that don't know how KZhead works. People pay KZhead to put their adds on creator's content. WE DO NOT HAVE ANY CONTROL OVER WHO'S ADS POP UP. I HAVE NEVER MADE THIS CHANNEL POLITICAL AND DON'T PLAN TO START!
One less hater here. Celebrate!
Said I was staying out of politics on this channel. This does not mean I am not involved. My wife wants to know why I don't start a political channel.
The Irony is that they probably have ""Ads based on your interests" Turned on in their youtube/google/IOS settings and received the ad based on their own search history.... Don't sweat it man, your channel and content are still awesome. Keep up the hard work I love you channel!
Backwoods Gourmet Channel good Lord, why would you want a liberal subscriber? That person did you a favor!
Nothing "popped" up for me...
I love making biscuits and gravy. I've found over the years, that for a bit of extra lightness in the biscuits, add 1/4 tsp baking soda besides the baking powder the recipe asks for. Then use either buttermilk or "vinegar buttermilk" instead of plain milk. (Put 2 Tbsp vinegar in a cup, and fill it with milk. It'll clabber a bit.) The baking soda and vinegar will interact and puff those biscuits a bit higher. On the gravy, there's different variations out there. I personally prefer precooking the sausage, and setting it aside while I make a roux with butter and flour. No sausage grease. Then milk or milk-and-water, as you did. But I only bring the gravy to a good boil, and then take her off the fire. The longer you cook it, the stronger the acidity gets. Crumble the pre-cooked sausage in, and keep her warm. But of course, it's an art. And like all arts, every artist has his/her own style. :) I enjoyed watching!
Something for you folks to try. Evaporated milk, one can. Let thicken, does this fast. Add water to a good consistency. You can use milk instead of water. Evaporated milk I find adds a fuller, richer tasting gravy. Give it a try! Thanks for the vids! Good looking gravy, btw!
I use evoporated milk and low sodium chicken broth rather than water, gives great flavor. Just don't add salt until the end if need.
You can also whip very cold evaporated milk with sugar into whipped cream!!
Thank you for that recipe for sausage I love biscuits and gravy it's one of my favorite things to eat
Great job, thanks for sharing.
Great video! This is one of my favorite breakfast dishes, especially when camping.
Thanks. One of my favorites also.
Looks great! Thanks for sharing.
Looks great. Thanks for the tips and sharing you experience Semper Fi brother.
Gravy and the bisquits both look very good!
This looks amazing I'm irish have never seen this but I'ma do this tomorrow it looks nice...
I didn't realize you could stack the Dutch ovens - great idea!
Hey what’s going on bro... Man that looks so good... You Rock bro... Thank you for sharing...☮️
Awesome sausage recipe.
Nice recipe thanks. Love your videos. You cook recipes I would cook. Keep it up amigo
I was born in New York City and grew up in southwest Ohio. I've been making biscuits and gravy for over 40 years as follow: Make a batch of buttermilk biscuits (I will admit I often use bisquick or frozen biscuits, but never canned). Break up a pound of breakfast sausage (I prefer Jimmy Dean) in a skillet. Cook and stir until browned. Add bacon grease to skillet. Stir in flour to form a rieux. Cook and stir the rieux until light brown. Add milk and salt and pepper to taste. Cook and stir gravy until thickened. Break up 2 biscuits on a plate. Smother completely with gravy. Top with 2 eggs over easy, along with a little more salt and pepper.
Love the video! I am in ove with cast iron cooking!
Hey big guy. One of my absolute favorite dishes of all time sausage and gravy biscuits with some delicious scrambled eggs and of course life wouldn't be complete if you didn't have a little apple sauce on the side. Thanks for the video I learned a few things I love cooking sausage gravy I think very good at it I don't do my own sausage usually use geunoes with sage. Thanks again.
that looks absolutely delicious!!!
It was. Just trying to share some of these southern dishes that a lot of people have never tried. Went I went up north to Michigan, I tried their fried pickles. They were pretty good, I rather have a fried oyster, but still pretty good. Expand your culinary pallet and give em' a try is my motto.
Great video! If I may share, I do a 50/50 mix of the Boston butt and lean elk for my sausage. Mama does not like the taste of sage, so I increase the rosemary and use thyme as well. I also add a bit of red pepper for a little heat. Love biscuits and gravy! Thanks for the video!
Awesome!
That style of dutch oven cooking is awesome. I really need a set of those. Great video! Totally gonna try this.
Not that expensive. Sometimes they have them at Walmart for $30. One of the few things in the store that are made in the USA!
+Backwoods Gourmet Cool. I haven't seen cast iron in our walmart but i live in Canada. Ill have another look though. Often stores here have a fraction of what their American counter parts do. Love the videos. Was binge watching last night. All the best.
Get some cast iron and upload a video to our Facebook page for the contest.
I bought several of mine from Amazon as unseasoned cast iron were hard to come by around here. You can get both pre-seasoned and unseasoned. I hardly use anything other than my cast iron and I am the only one allowed to clean them!
Thanks for sharing! As cast iron becomes more popular, I expect channels like yours to continue to grow.
Being British I miss this cooking from my time in Kentucky. And as I've started to learn duch oven cooking I can't wait to try this although I may cheat and get store bought sausage
WOW this is awesome. I have watched so many videos on how to make sausage gravy. This one hit home. this is how my mother taught me to make sausage gravy. To a T... minus the water finish but details.... ehhhh. I loved this video as my mother always cooked sausage gravy in cast iron. she was a chef and Thank god I inherited the gift.
My Family is from up here in Vermont. But I was the only one that was raised down south in Florida. There are two things they can't cook up here. Green Beans and Sausage Biscuits and gravy. Thank-you! I can't wait to try this!. :)
And don't forget, they can't cook grits either. Thanks for watching.
Your right! but i get by with instant grits, please don't laugh.
Thanks for keeping politics out. Love seeing you make breakfast. I need a rack for my biscuits .
Looks good
Love that cooking table do you have a vid on it?
Your right about not holding back on the coals on top! :) Excellent
Cooking in these old school ovens takes a lot of practice. Thanks for watching and please sub if you have not.
Great Job!!!! My mouth is watering. Looks super. Going to have to make that. Thanks for posting. Just subscribed to your channel.
Welcome and stay tuned.
Looking Good there buddy
need more bread great job Thanks
As always, I enjoyed the video a lot. I have never made my own sausage and this video makes me want to try. Off I go to amazon to look at grinders.
This is the link to the one I have owned for 4 years with no problems. amzn.to/2PMIttM
Just the way I wish I could do it! Looks mighty fine. I make my own sausage, too. One 'old time' cook said she always put way more rising agent in her biscuits; then she cut them and put them in the freezer overnight. From there it was straight into a 450 F. oven. Hers rose better than mine did.
Baking powder goes bad in just a few months. That was the problem here. Thanks for watching.
Tastey I bet. Loved the vid. Already a sub
Thanks. I enjoyed this vid, dunno why because I’ve never eaten biscuits and gravy. I am obviously missing out here.
yes sir... you are missing out... you have my sympathy
Nice hat marine. Thanks 4 ur service oorah
My brother, Brad, made THE BEST sausage gravy in our parent’s diner!! Yet he HATED it!! Just proof that if you know the recipe and have house made sausage you can do it! If you add homegrown strawberry preserves you’ve got a high calorie breakfast ready to get you through a day of hay bailing like no other!!.. YUM..YUM!😋
Great job I just made some breakfast sausage Good Eats Recipe Its really good ,Have to make the biscuits and gravy ,Well done ...Just subscribed
Thanks for watching and subscribing.
I love Bs and Gs but as far as Kingsford VS lump whats best?
Can you give me a link to learn about the temperatures and how many brockets to use for certain temp. Would be great if you make a video
I like to add about a half a cup of Bon Ami to the mix. It really sharpens up the flavor.
Thank you for this video. It’s like camping. Can you tell me what brand of meat grinder you use and where I can purchase one. Appreciate it.
You can get the LEM #5 that we use right here at our Amazon Store. I have had it for 10 years with no problems. amzn.to/2LSMqfn
What brand is the Dutch oven that comes with a round rack I need one , your videos are awesome thanks for being detailed in your process
This rack came with my Lodge. Check out our Amazon store. We have a few others on there. Not expensive.
Venison would be great in this.
Semper Fi
The rack for the biscuits excellent , I would just make sure that I had plenty of butter in bottom of oven to not only prevent the burn but season the biscuits that butter taste whenever I cooked , so I’ll get a rack and try it that way ! Thanks
We have those racks over on our Amazon Store. Use the link in the comments section to take you there. Thanks for watching.
It's a trivet you can get a lodge cast iron one on Amazon for 10$
All that was missing is a poached egg and a good cup of coffee! Nice job dude !
Mm mm yummy goodness
I am impressed by a splendid idea. I want to make it, too.
I do not take credit for this recipe. This is a VERY old dish that kept the Southerners alive during the Civil War.
Dang, I am hungry.
This channel has that effect on people.
ever try hamburger gravy. my uncle made it for us as kids . good stuff
Using buttermilk to make gravy will be the nastiest thing youve ever put in your mouth. Been there done it because i was out of regular milk.
so would lump charcoal burn too hot?
I would like to have your buscuit recipe
Southern food is the best ain't it. Those biscuits and gravy looked so good
Is there any other kind of food?
Backwoods Gourmet Channel true. Just one of many reasons to love the south
Always need more gravy and more gravy... Did I mention more gravy..
Looks great, love me some gravy! Do you make SOS or Sh#@ on a shingle? Used to love it when my Grandpa made it for us. Cheers from N. Cal. via WNC I really enjoy your channel since I found it!
Thanks, enjoy.
I have not had SOS since my Marine Corps days. I like it made with the chipped beef the best This recipe is better..
How did you come about the surface you are cooking on? Thanks
Laying around on a jobsite and was headed for a dumpster. This is a piece of 3/16 inch piece of aluminum. You can pick these up cheap from sheet metal shops when they are left over from larger jobs..
somewhere in the world, there's 54 people that have no idea what good simple food is!
can milk is awesome
Mmmmm. Just checking out some old vids. Making that sausage just got me fired up. Have you ever made deer sausage? It's that time of year.
Our Venison Summer Sausage has been right here since 2014. Check it out kzhead.info/sun/g86MYN2QrZuIfn0/bejne.html
What size grinder is that and brand
LEM #5. Thanks for watching.
We do that and top it with a fried egg...
Great video. Again, thanks for not jumping straight for the self-rising flour. Scratch is as scratch does!
Fuckin A, just starting to cook with Dutch Ovens, always had a cast iron skillet/pan did my gravy in, want to try some trail Biscuits in my Dutch Oven, Go Army
I assume that you was in the Marine Corps., as I noticed that you was wearing one of their caps. I was in the Air Force and worked with the Marines at 29 Palms, and Camp Pendleton in California. We had to ship the Marines and their equipment on the C-141's when I was stationed at Norton AFB. While there I ended up going to El Toro, Camp Pendleton, and 29 Palms, and also worked at Miramar MCAS (Then Navy), and Pt. Magu NAS. I was raised with the large pot in the yard which we used to heat water to wash clothes with and also cook pork rinds, and make lard in Winter from Swine. My grandmother had this one skillet she used to cook our meals in and I still have that skillet. I recently ordered two Lodge dutch ovens from Amazon, which I received, and is still waiting for my skillet I ordered from Stargazer and being patient about getting it since they have such a back order for them. I am getting away from the non stick cookware since I got tired of buying new pans every year or two because they wore out. I love the look of the buscuits and gravy you cooked and I learned to eat that while in tech school while in the Air Force since that was the best meal during the day back in 1968.
I have ridden on those C141 to Norton a few time on the way to 29 Stumps. I was in Attack Squadron VMA-231 Harriers. Hated the ride and 29 Palms! The C141s were always getting their low level time on the way there and made everyone sick.
I enjoyed the C-141's and working on them, but hated 29 Palms, but Camp Pendleton was a nice base, at least the main part of the base, but we didn't get to see much of that when we went there. Most of our time was spent out prepping the equipment to be shipped.
@@BackwoodsGourmetChannel Lottsa saddle time in C-130's, C-141's, shithooks, an flyin coffins... Seabee Air Det. Were ya with VMA-231 in th Gulf? If so, we were on th same base...Thanks for your Service, Brother, an keep makin th great videos! oorah!
Norton was where we would finally land and the misery was over. 29 Stumps was the destination. Sempee Fi
@@mr.bonesbbq3288 My tours were over right before desert storm, married with baby boy, say no more.
Would it be too much to ask self rising flour or plain flour....
You can use either, but plain works better. Thanks for watching.
since I can't do pork could I use buffalo or even venison....?
You would probably do better with turkey or chicken. The right balance of fat to lean is the trick.
Backwoods Gourmet Channel thanks for the information, keep up the good videos.
You could egg wash your biscuits too to brown them up a bit more
TRULY NOT ENOUGH SAUSAGE IN IT FOR ME , BUT IT LOOKS GOOD 😚
Don't need a rack, just don't place your coal under your DO, place them around the perimeter and use a raised tree to place it on..., and always turn the bottom one way, the lid the other....and do it often, just remember, everytime you raise the lid, you allow the heat to escape...
Where are the scrambled eggs on top of that biscuit under that gravy???
Are you on a diet? Thats not even close enough gravy for me! Double that with a couple eggs, grits and hash browns. And then I would be happy.
Yes, I am on a diet. If I pigged out on everything we make here in an average week, I couldn't get through the door. All good things in moderation and the neighbors enjoy the rest.
Tony Wells I'm small...but I can eat like that , too!
If someone is dumb enough to put politics ahead of eating you don't want them around anyway! Here's my subscription to show some of us still have good sense.
If you heat the milk before adding makes it easy .
Store bound
You need to cook two slices of bacon and save the grease from it and then cook your sausage in the bacon grease... It has a lot of flavor
Where is this, Africa?? Don't you have a stove?? James, subscribed
You had me till you put that sage in there lol.
The great thing about this is that if you don't like an ingredient that we use, just leave it out, or use something else that you like. Thanks for watching.
@@BackwoodsGourmetChannel oh yes I know I was just messing with you is all. I am glad I found your channel.
Kids, only use wood utensils on cast iron
use a wooden spoon. those steel tongs scraping on the cast iron is brutal
I like my metal. This sounds brutal on camera because somehow it emphasises it. Not that bad in real life.
If the seasoning is good on the iron using a metal utensil will not hurt the surface. Also preheating the lid on top of the chimney puts the spurs to cooking the biscuits.
On future videos please use a wooden spatula. Scraping the pan with the steel tongs ia very irritating. Thanks
The camera mics amplify that sound. It is 75% quieter in real life.
7:25 for Fk's sake use the wooden spatula!
Use them on your cast iron if you like. We still use the metal tools like they did in the old days. I'll put my cast iron up against any other's. Still works great as always.
Your response makes no sense. 6:47
Shit on a shingle.....same idea
I love shit on a shingle. That would be chipped beef (dried cured beef with gravy). This was fed to many a Marine back in the day because cured beef did not need refrigeration and could travel with the troops. The cooks would make up some basic biscuits and that's what the Marines ate to keep them going. Thanks for watching.
Backwoods Gourmet Channel I make mine with chopped meat.....
I think your ‘biscuits’ are like our scones. My mum makes fabulous scones cause she has a very light hand with the dough. She barely mixes the ingredients and only very lightly pats it down flat. She says anything more is forcing the air out of the dough and leads to flat scones.
Sausage seems a little too lumpy for me, could be finer.
You didn't make enough gravy to cover all the biscuits you made. As much sausage as you cooked for gravy you should have had 3-4 times as much gravy.
Just me and Mrs. Backwoods here to eat it. Thanks for watching.
You should really take that metal utensil and scratch the hell out of your Dutch oven. Keep scratching until you have put grooves into the bottom. When you have done this, scratch some more. This way, the seasoning will be completely gone and you should be a happy camper. On a more serious note, why aren't you using wooden utensils like you're supposed to? You scratch and scratch in most of your videos.
This video is not about the best practices of using cast iron. That's why I love cast iron. If I can't use metal, I might as well get some teflon crap. These pots are tougher than others make them out to be. The mic on my camera makes it sound like we are digging into it, but it's really not. I re season my cast iron religiously. I have never be one to tell folks what to do with their stuff. If you want to treat your's gently you can. My channels is about the dish, not the cast iron. We can always fix the seasoning. Thanks for watching and commenting.
You should always use metal in your cast iron pans. Tell a Chinese chef not to use metal in his wok
My qualms with the metal are that the sound of the metal scratching makes it hard to hear what he's saying and sounds like nails on a chalkboard
Just food for thought, when stirring with metal utensils try not to talk at the same time. Can't hear what you are saying during these times.
We had that problem with the built in mic on that camera. We have a lot better gear with external mics nowadays. Check out our channel page and we will be reproducing a lot of the older content that had production issues. Thanks for watching.
can't believe you don't make your own biscuits
I don't know what video you were watching, but the biscuits were in the bottom dutch oven pictured in the thumbnail.
Trump for president
Mustard! You forgot the mustard!
Our old family recipe for sage breakfast sausage does not have mustard. Of course there are as many variations as there are sausage makers. Thanks for watching.
Urrrgh that's not gravy gravy is made with water and juices of meat and veg hmmm no thankyouuuuuuuu
Open your mind. There are a million ways to make gravy and this is one WIDELY used in the Southern US and has been for a couple of hundred years. The base is a basic rue. Check your cookbooks for that term. Please send a link to your gravy recipe videos and I will check them out.
Raquel Embleton I would call it a milk sauce,not a gravy but I am in another country with different cuisine. Different strokes for different folks an’ all.
We call that in the south, Sausage gravy. What you put it on is what you had at the time. Lean times make strange bed partners. Probably my favorite breakfast meal. Add some home fries and an egg buried under the gravy. Best ever.
Backwoods Gourmet Channel I can’t imagine life without our kind of biscuits and gravy .
@@BackwoodsGourmetChannel Well, after hearing and seeing so much about this fabulous biscuits and gravy, I decided I really otta try making some. I like sausage, like biscuits, and love gravy, so what could be better? Maybe I did something wrong, but I did it pretty much the way you did it, and I just found it to be pretty bland and tasteless, no matter how much more salt I added. Could be it's an acquired taste, I guess.
It drives me crazy to see using mental cooking utensils on your cast iron cookware. I will only use wooden utensils on mine.
If someone is dumb enough to put politics ahead of eating you don't want them around anyway! Here's my subscription to show some of us still have good sense.