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Country Gravy - Creamy Bacon Sausage Gravy Recipe
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- เผยแพร่เมื่อ 14 ส.ค. 2024
- Learn how to make a Country Gravy Recipe! - Visit foodwishes.blog... for the ingredients, more recipe information, and over 600 additional original video recipes! I hope you enjoy this Creamy Sausage Bacon Gravy Recipe!
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Check out the recipe: www.allrecipes.com/Recipe/235853/How-to-Make-Country-Gravy/
Yeah you better sprinkle that cayenne. I'm not playing around here.
@@jaxxares5025 wow creepy
@@johnnash9690 you too, hope she finds out, creepy
Well I made my biscuits and gravy with only left over bacon fat. No sausage or bacon and THEN looked up your recipe and AFTER watched your video. Love your explanation at the end. I m wondering if EVERY state has at least ancestors who ate this. I am pretending this is the low carb version as i wait for everyone to wake up. 4 out of 5 over 50 years old so it will be a hit.😝 I love sharing your videos.
“People in the city are too smart to eat it” or they can’t get it! This is just as good as Big Al’s diner used to be!
One of my favorite dishes for as long as I can remember and at my age I've had a lot of practice at remembering. Fifty years ago, when I was in the USAF, there was a little cafe in Wichita that served a "country boy" breakfast -- sausage gravy and biscuits, fresh sliced tomatoes, and coffee -- $1. Half a century later and that is still my favorite breakfast.
That's quite the bargain
Norman Morgan greetings from wichita
Sounds like sex on a plate.
Norman Morgan Thank you for your service
IF you can still get decent tomatoes, right?>
Growing up in Georgia my grandmother right before sun rise on the farm made this sausage gravy every morning, and from scratch buttermilk biscuits, eggs, and grits. One of three hearty meals for workers each day. My grandfather would eat a whole Vidalia Onion like an apple with his breakfast.
As a person from the Ozarks, this is a very good version of our regional sausage gravy. I note that we often top with lots of black pepper and Tobasco. Hope you are well, Chef J. I watch your videos all the time!
I made this for the family for breakfast this morning. It was a huge hit! They were very happy to see that I’d made enough for later.
Be well, stay kind and blessings to all~
Chef John! Just made this at home, it is awesome! Only difference, I used double sausage ad no bacon just because it's what I had. Thanks for the help!
I been eating biscuits and gravy since out the womb and lemme just say these are the fuckin BEST.
Not much beats it! Especially with some eggs and a piece of tomato. That's the kind of breakfast I used to get from my granny.
Maria Callous nah you get the nice thick slice of tomato you picked before breakfast and sprinkle a little salt on it and it's just amazing! You can even throw a slice of your bacon on top
+Maria In the South they do. Sometimes they fry them green, sometimes they fry them red, sometimes they slice and salt them or put a little sugar on top instead. Tomatoes are actually a fruit and, in a lot of places, are treated as such. 😊
Simple fresh ingredients. Chef John keeper of the flame. I worked under a French Chef in 1965 that patiently taught me Escoffier's 5 mother sauces and at 70 years old I still fall back on my knife skills and ability to use these sauces everyday. Watching the true love of cooking by Chef John is priceless.
Made this in Kentucky, family loved it.
Every Chef John recipe ive made has because a staple in our house;
Honey Sriracha Chicken wings, grilled shrimp, cornish hens with cranberry stuffing, and now this awesome recipe! Keep the recipes coming!🍴🍛
These are by far my favorite food/cooking tutorial videos. I have been using your Coq au Vin recipe for the last year and I absolutely love it. Your narration is so simple but so relevant and useful. Thank you!
I just made this with your buttermilk recipe today for bunch and OMG! Hands down BEST country gravy I’ve EVER had!!! This will be a staple in my house!
Chef John, You've got to put a fried egg on each side of the biscuit and then cover with gravy. It's a law in most states *~
Took the words right out of my mouth, Wayne!
It's important to enjoy the good things in life... but some things can be made great *~
John Baker *~ The last time I ate at Waffle House cured me... I'll never do that again *~
John Baker *~ That is an odd reply. Sounds like an insult.
Nice try John,
I was referring to the part of your comment where you called me "Shugah!".
my Mom was from Kentucky, we grew up on this stuff , Delicious!
i was an exchange student and lived in KY for a year and i totally love this
No matter how strongly my cardiologist disagrees, I love this dish!
Lol!
as an American from the south, who now lives in Canada, it's foods like this that make me get by.
When you poured the gravy I called on Jesus. It looks great.
Lol! Chef John is the truth!!
It looks like puke on scones. But it’s worse than that, puke was once something edible.
@@SvenTviking So go eat your watercress sandwich and let the rest of us enjoy non-pretentious food.
@@SvenTviking Fuck off troll
@@SvenTviking HAhahaa.... what you got a problem with flour, milk and pork?
this looks so beautiful that I'm gonna cry. brings back so many memories.
Fantastic.Last night the meat we defrosted for dinner had a terrible smell and we decided we had better pass on it. The only unfrozen meat we had in the house was a bit of bacon and some sausage.
We used this recipe and wow! We had it over a baked potato and rlovedd it. We had the left-over on toast for breakfast. Next week we will have it over your buttermilk biscuits
We live in Australia and have nothing like American breakfast sausage, but our Australian beef sausage did a great job.
Success! My biscuits and gravy came out perfect! I used a jar lid to cut my biscuits and I also used the cheese grater tip! It was all super easy to make. Now to decide what my next cooking adventure will be!
I'm a Yankee and I make sausage gravy (even make grits) but I can't believe I never thought of adding bacon! Great idea
My day isn't complete unless I hear you say "Enjoy".
I made this yesterday. I fried a chicken breast, placed bacon and melted cheddar on top, and smothered it in this gravy and place it all on a biscuit. Arteries....... clogging, breath........ shorting, blackness.........coming. Best........death..........EVER!
jensen otte , yeah, your doctor will have a new script for you...
this reply might b very late but
dude..... :-D :-D
jensen otte
Hope you're still alive and well dude, that sounded awesome!
Too much carbs and sugar.
YOU SAID IT......ENUF TO MAKE YOU GAG AND CHOKE...NOT MY CHOICE,...THANK YOU...
I'll see your biscuits and gravy and raise you a Dixie Benedict. To make this, you open a large biscuit and top each piece with a cooked sausage patty, then top each with a medium fried egg. Then slather on the good old sausage gravy.
I now know that is a thing and will make it.
I go to a little café about 5 minutes away from me. This is on the menu and is one of my favorites. If you eat this breakfast, it stay with you until the middle of the afternoon.
sounds perfect! plain hollandaise is too bland anyway, as is Canadian bacon :)
So biscuits and gravy with extra steps?
Son of a &!+€#. Glad I read through the comments. That sounds delicious. Thank you!
"Its not the most beautiful thing to look at" I disagree, sir. That is a thing of beauty to behold and taste!
When I was a kid my grandmother made these once in a while. It's one of my favorite dishes. I love it so much.
I just made this for dinner, wow! I put some on some scrambled eggs, too. Very tasty and filling.
Yes, it's true. Due to the grueling schedule of a jet-setting, food blogging, celebrity chef, I was forced to use canned biscuit dough. It's okay though, because I posted my recipe link in the video for the best buttermilk biscuits ever! Check it out!
Texas just got the first winter blast this morning. I'm making this recipe along with a ham tonight. Can't wait. Kitchen and ingredients are prepped.
Chef John, I love you. I failed miserably to make this a few times but I followed your recipe closely this time (My roux looked totally different so I got nervous) and it came out incredibly. It was good once it was all together but simmering it gave it a depth of flavor that got me a little emotional.
This is the recipe I'll use to impress my girlfriend's parents when we visit them later this year. You're the man and if I receive their blessing, you, me and the comment section should know, it's cause Chef John put me on some game in the kitchen!
when I first learned to make country gravy ,,we killed and smoked our own hogs.and rendered the lard..I milked a cow and made my buttermilk . I cooked the meat which had plenty of fat then ( no butter needed ) cooked flour in grease added salt, pepper and whole milk. The biscuits were made from flour in a " biscuit bowl " which always had flour and a sifter in it. to which i went to the back porch got a measure of lard from the five gallon lard stand with my hand , (could eyeball all ingredients then ) placed lard in the bowl , added pure buttermilk ( homemade isn't as sour as store bought ) lightly mixed a soft dough by hand and cut out biscuits and baked in a 500 d oven in a iron skillet.
that sounded awesome like something straight out of a Laura Ingles novel
No joke, I would pay $100 for that plate of food.
Cave Lion Nothing beats a good old hog head cheese for breakfast.
Buttermilk is Disgusting to Drink, but YUMMY in Cooking ! And I was raised on a Ranch eating this time honored artery clogging food, You know all the good old home made food to me it seems People lived longer, but today with all the ultra processed & FAKE Food, no wonder people are getting sick & Dying ! I miss the Good ole Days ! Everything is going to shit now !
Roberto Pechenino My grandpa drank a quart of buttermilk every week and lived to be 92.
I grew up on this. My grandmother's gravy was so thick you could stand a fork in it. I'd add some sage and a little more pepper, but this is classic!
one of the best examples of this dish that I've seen online! well done!
I've made this with Fränkischen Bratwürsten and sweet potatoes...just delicious!
Greetings from Bavaria
i like to have biscuits and gravy but then i'll maybe stack on some hashbrowns and a fried egg or two.. then smother it all with the gravy :)
Your video is still one of the most instructional and best video on how to make country gravy. Thank you for the upload.
You are SO wrong. That is sheer loveliness! Thanks!
I haven't had a good old fashioned country gravy in years. I am definitely making this one. looks absolutely delish.
Making my boyfriend Biscuits and gravy tomorrow morning! Thanks Chef John, you haven't let me down yet! Love your voice and all the great tips! You are the only chef I have watched that makes me actually get up and cook!
As a Culinary Graduate i can tell you that a good simple Biscuit and gravy done right wows even the snootiest Chef.
white sausage gravy on biscuits & my morning jacket>>> goodtogo!
I'll admit, I've jacked up some gravy before. I've made gravy my dog wouldn't eat. Who the hell uses chicken bullion in a white gravy?? I guessed and kept adding stuff to make it look right haha. Thanks to you Chef John, I just made the best gravy my man who just worked a 13 hour shift has ever had lol. THANK YOU!
Who the hell uses chicken bullion in a white gravy?? Col. Sanders !
Is it wierd that i eat bread while i watch your videos pretending it will taste like the food? Lol
Lol
Danny Kim How didn't it work?
kinda. thats like psychosomatic delusional tendencies. or, it could be you just get hungry with the visual food stimulation.
Or you just have a good imagination.
Saudia Abdussamad haha i just did that and ramen.
Wow --- you triggered a flashback to breakfast at my grandparent's farm in the 60s! I'm running to the store for ingredients right now!
This is the same recipe my grandmother taught me. I use it all the time and it comes out perfect every time.
Looks great! Only thing missing is a poached egg on top..runny yolk on that gravy, amazing!
Absolutely! That's how I make ours. Gotta have that egg!
Chef John, u r the bomb! My very happy hubby thanks u as well.
i dont see why people say they need help from watching these past 11-2 am, i discovered him in the middle of the night, now i watch all the videos i can to make wonderful food for my friends and family, i dont need help, im fine as is
great video sir ^^
I LOVE Chef John. I watch videos every single day, ha ha.
if you want a real treat. fry up pork chops in bacon grease. in the pan add flour to make roux. make more roux than usual brown roux until almost burnt. add cold milk. bring to boil cook to desired thickness. you will forget to eat the pork chops the gravy is so good.
Might need to report this. 😁 I'm out of sausage but I do have bacon and pork chops. Today my taste buds shall be next to the gods. Thanks you fellow chiefs~
Update. I just made this. For my biscuits I lightly pan fried them then drizzled honey on them. For the gravy I used sweet hickory bacon. Crispyfied and crushed. Then I fried up the pork chop in the grease with a healthy sprinkle of pink Himalayan, black pepper, a dash or two of chilli powder, and 'course some cayanne. I roux the aftermath and chopped up some leeks and white mushrooms.
I believe I'm typing this from heaven. 😇
Martel
WOW! Sounds DELISH!🍴
The ghost of my grandmother screamed when you put the onions in there.
Patrick Durham mine screamed when he put the cayenne in there
I was wondering what the sound was. I thought it might be the pipes.
Mine screamed when there was no Worcestershire sauce in there
The onions are essential.
@Bev Fo Says who? Who crowned you king? To say y'all are from the south y'all sure do have bland taste buds
I had this for the first time when I worked for Florida Hosptial (which has THE best employee cafe ever!) And I had this for the first time! It is goooood! Then I had to move back to NYC and allll I could think about is this gravy! Lol thanks Chef John, gonna try and make it and serve my city friends. They will fall in love with it too!
Made this last week and it went great with the biscuits. It'll go even better with the country fried steaks.
I'm surprised Chef John used store bought biscuits! Ha!
Only thing missing is a couple of sunny side eggs!
That's what I was thinking too. Especially since he made those gorgeous biscuits in another video!
+Dante Hart Nooooooooooooo!
Deputydog 74 eww over easy all the way
Gotta have the eggs! Oh and a couple of rashers of bacon. I’m so hungry!!! 🥓 🍳
So THAT's what people in the States mean when they talk about biscuits and gravy. Thanks, from the UK, for solving this mystery for me. We have biscuits, we have gravy, but they look nothing like this and we certainly wouldn't eat them together.
This is THE American breakfast...bacon and eggs? Sure, it is delicious....same with steak and eggs. But biscuits and gravy? We all love it.
+animalmother556x45 I like to throw a fried egg that's still a little runny on top of my B&G, just to rounds things out. It's not breakfast without eggs.
+Kim Runic what they call biscuits are also like, a savoury version of a scone
+animalmother556x45 It's *the* Southern breakfast. Half the places outside the south don't have it.
+Bob Papadopoulos Actually it seems to be very prevalent in other areas. I have never had trouble finding it.
THE best biscuits and gravy video! Well done!
My favorite dish. I was a truck driver for about 22 years and I’d take a quick break about 2-3 a.m. for my biscuits and gravy and some coffee 😋
I mixed some fresh pasta in my gravy tonight.. Oh my it was uber uber tasty...smoked bacon...chorizo... shallots and garlic...Oh and a chicken stock cube..
Oh god..
+Raquel Gutierrez it was seriously tasty..I'm going to make it again this weekend
Make a video of that please? I love Chorizo and would like to see how to make a gravy with that.
Ross The Bearded Scotsman Marco?
i tried it and loved it.
If your from the south..this is one of the most beautiful things to see :)
This type of dish reminds me of a good curry... It might not be the most photogenic dish but it tastes damn good... My dad used to say "If you don't like biscuits and gravy, your not American."
LOL. I would have to agree. :)
RealLifeVlog guess I'm not American, bread with moisture is too weird for me, same reason I don't like french toast, I like my bread dry and springy, not soggy ewwww
Chloe Coleman
LOL I understand where your coming from. This is a dish you don't want to eat to often because it's horrible for you but it's a classic comfort food in the states.
RealLifeVlog
I wouldn't use biscuits, I'd use reservation recipe fry bread instead ...
RealLifeVlog I'm not American ,but I would dig that.
Love your videos!! And you're right.. it looks delicious lol bt if I'd never had it before.. I'd be like eeeww!!
You got my tummy growling.
I thnk I can make it now. You help make it look so easy! Thank you!!
I will be trying your turkey recipe. This will be my first time Thanksgiving dinner, I cook, bt never before a turkey.. this will be fun!
Made this for a pot luck and every one loved it. Thank you chef.
I love biscuits and gravy. Especially on a cold fall weekend...
I always add a touch if fresh grated nutmeg for an awesome kick. Now I'm hungry!
Juat made it i loved the cheyenne idea...had to steal it
I love that you not only don't measure, but you talk about the indicators for what to adjust.
I'm hooked on your channel. I've been cooking for 17 years professionally and I love your style. No numbers and measurements, just suggested values and discretion. Awesome. On another video someone had commented on how soothing your voice was. I see it. It's almost like you are doing a guided meditation, but with food. Keep up the good work.
I'm Tellin ya all...
This is the World Best Gravy... Period!
KFC gravy is better imho
It really is... and i don't care for sausage tbh... but i love this stuff!
I just bought some fresh sausage today with this recipe in mind...I'm cheating with the biscuits--letting the "dough boy" make them. ~enjoyyyyy.
I'm English and have been making American biscuits for some time now but never fancied the look of gravy. I sure am going to make it now. Thank you.
Made that today! It was so good over mashed potatoes too! Happy Easter! April 9, 2023
You can replace the Sausage and Bacon with "Dried Beef" and you have the old military standby of Creamed Chipped Beef or "S.O.S."
It all tastes damned good.
True S.O.S. requires peas.
smegmanachos Peas in S.O.S?!! What are you, a communist?
Вы американский съест ваши горох , как , как они!
+Mark T Im with you, Mark...hang em high!!! When i was a child we stayed with some people for a while, the wife, Carol.... added peas.... ::shudder:: dang near ruined it for me forever, and i love S.O.S. she put those little green martians in EVERYTHING... yech.
+smegmanachos Good Lord, that's almost sacrilege.
Ed
The SOS they fed us in the Army was made with Chipped Beef....was good !!
Naw, was a bellie filler, not like moms cookn and this is not real biscuits and gravy, where is the sweetness?
Robert Argo this is totally biscuits and gravy. Had it growing up my entire life. Although he fancied it up a little bit with the bacon. Usually only used sausage.
I was in the Army in the late 60's. The S.O.S. gravy was made with hamburger. I loved it. I did some research on this some time ago. The Army used chipped beef up until WW2, but switched to hamburger. Your cooks were an exception, I guess, unless you were "brown boot". The Navy uses chipped beef, which is what S.O.S. should be made with. Biscuits and gravy can be made with usually pork sausage gravy, but can be chipped beef, hamburger, or bacon or a combination. I combine bacon and pork sausage, no onion, but lots of black pepper.
what is chipped beef?
Mmmmmm...... SOS! Lovely memories of my childhood, growing up on Army bases! Our Mess Sergeants used both chipped beef and ground beef (not together) and it was wonderful. Many was the morning we would head out to school early so we could slip into the mess kitchen and get a heaping plateful with a fried egg on top. Made my day!
I made this, this morning, added some shredded cheddar cheese as well. Holy mother of richness... Extremely tasty, but a very rare breakfast treat for sure.
As a Brit I have seen so many American shows and recipes for this but never been brave enough to cook it myself. It looks incredible!
Tom El-Shawk it's super good over bread too. You can use other kinds of sausage as well. I've made it with bratwurst before.
+Europa H20 Alien Modeler I finally made it and it is awesome!!
+Tom El-Shawk it's so easy! it's basically just bechemel sauce with meat in it
i havent ate this yet but i already know that this is my favourite breakfast in the world
That's not ugly; that's sexy.
I’m a classically trained chef and I am obsessed with biscuits and Gravy!
Use what ever you want, no right or wrong cooking is about passion and learning.
Hmmm, this is a bit more complicated than a good country gravy should be. First off, the scallions are a no-go. Secondly, as much as I love bacon, bacon fat doesn't make very good country gravy. All sausage fat is the best choice. Third, the best way to do this is to make the sausage - patties are a bit more traditional, rather than links - remove from the fat, and *then* make the gravy. And lastly - really need to cook the roux more. Nowhere near a brown gravy, but definitely want a nice nutty flavor out of it. Like, a slight tan at the least should be aimed for.
But really, the most important bit - don't ever serve it on flaky biscuits. Country gravy *always* goes on 'tender' quickbread biscuits. Country biscuits. If it flakes, there's no maybe - it gets butter, not gravy. Biscuits and gravy *needs* tender, crumbly, ugly country biscuits.
LOL, who are you the biscuit and gravy police. People will make the gravy to the liking and serve it on whatever they want. You cook your gravy the way you like, and others will do the same.
Lol bad brony in here taking charge.
My mom could make country gravy (minus the onions) from sausage, bacon, fried chicken or pork chop drippings and she always added a bit of sugar, lots of black pepper.
spot on. the only thing i disagree with is a bit of bacon grease, not actual bacon bits but add about a spoon full and it does pretty well.
People can make their gravy the way they like it. Do you know what preferences are? Food can be altered in many different ways. If everyone followed "rules" and the "classics" then new creations will never be made. This comment is coming from a culinary student. Think outside the box.
I make that all the time but I never thought about bacon. You can bet your __________
It will be in there next time 😜
I love chef john/youtube...10 years ago, awesome lessons like this would cost a lot of money
There are a few people I like to check out when I want to learn how to make new dishes. Food Wishes is one of my go to youtuber that I check out. His videos make it so easy to try something new
My father used to make this for me all the time. Back when he was in the Army he said they used to call it SOS, or shit on a shingle
SOS is made with a chipped beef gravy put on top of toast (the shingle). Not nearly as good as this concoction.
I think it's one of those recipes that changes based on time and place. My pappy called sawmill gravy on toast SOS and he learned it in the Airforce in the late 1940s.
That's what my dad used to call "shit on a shingle" an old Army staple. lol
“Shit on a shingle” is chipped beef on toast. Similar though.
@@Jmike12345 Chipped beef in the Navy, Army was generally Ground beef
I'm from Northern NJ and never tried biscuits and gravy until I joined the Coast Guard. It looks weird but tastes amazing. I'm going to try this awesome recipe. Thanks!
Beauty is in the eye of the beholder.
NEVER IN My life, have I ever heard of putting onions in cream gravy
It's nice to realize one can still learn new things.
it's a bechamel based sauce, he could have added nutmeg and still been right. Although, I wouldn't put onions in it either. I like the cayenne though.
I'm so hungry, but I'm trying to stay healthy:(
Gosh. When I went to basic boot camp, we had these *every morning!* I always asked for extra, and the chef was more than willing! Now I finally learned how to learn how to make this stuff (esp. from my favorite chef :)
Respectfully,
C/CMSgt. Wesley Chiu
Have been thinking about making this the last few months, this just sold me.
start the bacon & onion 1st. In 5 minutes explain to everyone in the house what the mouth watering smell is, while adding the sausage or dried / chipped beef, aka s#&% on a shingle / biscuit . don't forget a pinch of instant coffee and a few drops of kitchen bouquet . serve with eggs, hash browns for full cardiac blockage. Awesome!
I have everything but the breakfast sausage. However, I do have Cambodian Sausage... wish me luck!
Try adding some brown sugar to the sausage when browning.
Cambodian sausage taste different though 🇰🇭🇰🇭🇰🇭
For people with hypertension but love great food any way.....rubbing your nape and thinking....WORTH IT!!!
After all..you are the boss of all the milk and flour you toss. Thanks Sherrif John !!!
good bye skinny jeans, Hello sweat pants.
As delicious as biscuits and country gravy are, the only people capable of eating this on a regular basis and NOT having a heart attack are cowboys, ranch hands, oil rig workers, lumberjacks and the elite topmen back in the tall ship days.......
OH C.J. you gone and done it now ! That looks Just Wonderful !
Why would you add butter to cook it when pork produces such amazing lard??...that's premium butter already lol
I just came.
Clean up.
+Calbenmike no.
+HappyRaccoon•ܫ• Welcome
Hey man, a little extra Chef's Cream never hurts, especially in a dish like country gravy.
Arthur Olbert
It's Deliverance-style Country Gravy.