Brief Summary
This video provides a simple and accessible recipe for homemade sausage gravy, a Southern staple. It covers ingredient preparation, cooking techniques, and tips for adjusting the recipe to personal preferences.
- The recipe starts with cooking bacon and reserving the grease for the gravy base.
- Sausage is browned, flour is added to create a roux, and milk is gradually incorporated to achieve the desired consistency.
- Seasoning with garlic powder, black pepper, and salt (or Creole/Cajun seasoning) is discussed.
The recipe begins with cooking four to six pieces of bacon, cut into small pieces. Once the bacon is crispy, it's set aside, with the bacon reserved for another recipe. The rendered bacon grease is crucial for flavoring the gravy. The goal is to have enough grease to coat the bottom of the pan with a little extra.
Breakfast sausage is added to the bacon grease and cooked until browned, breaking it apart while cooking. Garlic powder is added for extra flavor. Flour is incorporated into the cooked sausage, about three to four tablespoons, and cooked for a few minutes to eliminate the raw flour taste.
Milk is gradually added to the sausage and flour mixture, stirring continuously to prevent lumps. The consistency of the gravy is key, and the amount of milk needed may vary. The gravy will thicken as it cooks and cools.
Black pepper is added generously to the gravy. Salt is added carefully, with the option to use Creole or Cajun seasoning instead. The gravy is cooked over low to medium heat until it reaches the desired thickness, stirring.
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Transcript
Full transcript of “Easy Homemade Sausage Gravy Recipe | Quick & Delicious Breakfast!”. Click a timestamp to open the video at that moment. Need another video? Use the YouTube transcript generator.
0:00 I haven't done this in a few years for y'all and it's been requested quite a bit so I figured I'd do it again homemade sausage gravy don't be scared I got you cheers there is no way on God's green earth that you could not like this stuff this is definitely a staple in the South four to six pieces of bacon cut into lens which just means pieces if you don't have a bacon Reserve container I highly recommend that you get one today it's all about the gravy we'll do biscuits another day one step at a time so we're just going to make some canned biscuits today once your bacon is nice and crispy set it aside we're saving this bacon for my pasta salad we're going to do a
0:46 little bit later you want enough grease to completely coat the bottom plus a little bit more about like that if you have too much put it in your reserve add in your breakfast sausage if you twist from the end it makes sure it all comes out kind of like toothpaste making gravy from scratch is not hard it's super easy Once you understand the basic concepts and there are so many ways that you could Jazz it up and make it your own you could have even left the bacon in there if you wanted to but I'm saving mine my friend asked me yesterday why don't you ever do breakfast foods I said I do he said when like a year ago and I'm like okay touche you're lucky I even put a bra on this is absolutely not traditional but y'all know I love my garlic my m all and my mom did not do this but after I made it
1:32 this way for my mom she prefers it this way so add some garlic powder not a whole lot we're going to let that get nice and brown yes once you cook all the pink out of the sausage add about 3 to four tablespoon of flour any kind of flour it doesn't matter I do three heaping tablespoons cook that down a minute that will help get rid of the flour taste for about 2 or 3 minutes slowly add in your milk I don't know exactly how much what's more important is recognizing the consistency of the gravy pouring a little bit of milk at a time helps it incorporate better now that's the right consistency but I know that I want to cook it a little longer and I also know that it's going to thicken up as it cools and as it
2:19 continues to cook a bit when you're making a white gravy for chicken strips or anything like that or to put on top of your chicken fried steak or a chicken fried chicken exact same thing except you just don't add the sausage that's when I like to add fresh garlic and onion as well now see how this is a bit thinner than the gravy consistency that we would like I'm going to turn my heat down to medium low continue stirring add in your black pepper I don't measure but you add in what you like we like a lot of black pepper in our white gravy give it a taste to see how much salt you need be very careful with the salt police on Tik Tok they're very real I'm putting some back in for you you
3:04 could even use a Creole or a Cajun seasoning instead of salt that's really good now we're just going to continue cooking this on a low medium until it thickens just a touch and that's really all there is to it
