BRIT DADS REACT to British Highschoolers Try Biscuits and Gravy for the First Time!
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BTW, we are very aware that Brits have scones but trust me there is a huge difference from our biscuits.
This is a good recipe for sausage gravy i've used for years.
½ pound ground pork sausage
3 tablespoons butter
¼ teaspoon salt
3 tablespoons plain flour
¼ teaspoon pepper
2 cups of whole milk
Cook
In a large Iron or heavy skillet, crumble and cook pork sausage until browned. Drain and set aside. Reserve 1 tablespoon of grease from sausage to remain in pan.
Melt butter in the same pan with reserved pork drippings. Once melted and combined, add in flour, salt and pepper. Mix well into melted butter and reserved drippings. This will form a paste or ball. Cook flour mixture for one minute, stirring the whole time.
Once the flour smell has gone, drizzle in milk, taking care to whisk mixture the entire time to break down the roux paste into the milk. Bring to a boil over medium to high heat and cook until desired thickness. This should only take 3 to 5 minutes.
Lower heat to simmer and add cooked sausage back into gravy. Simmer for 3 minutes or so until sausage is heated through. Taste to make sure it doesn't need more salt or pepper to your taste.
Serve over Homemade Buttermilk Biscuits.
Solid recipe! The user above posted a very classic sausage gravy recipe that I feel most people would be pretty happy to have with their biscuits!
To my knowledge there are a few other different white gravies popular in the USA. The sausage gravy mentioned above but you can use bacon fat instead of sausage and sausage fat and i BELIEVE that's called country gravy. I've also heard of sawmill gravy which allegedly is made with coarse ground cornmeal instead of flour but there seems to be fierce debate online about the validity of those claims.
Happy cooking all!
That's about as basic as it gets, and in my opinion it tastes the best. Some people add cayenne or pepper flakes or hot sauce, but I like this recipe better. Thanks for sharing.
It should be said that the sausage is breakfast sausage like the patties from McDonald's not a regular pork sausage you would eat like a hot dog
@@kenadkins1360 Good point.
Excellent instructions. Also, do you have good recipe for homemade buttermilk biscuits to go with it? Thanks.- Hawk
For the record, we DO have the same brown saucy gravy too. We use at dinner on mashed potatoes, turkey, etc. Sausage gravy is different.
It's important to know that this kind of gravy MUST have American breakfast sausage, which is made with ground pork, spices and most important, sage. If it is any other kind of sausage it will not make that kind of gravy.
The gravy is basically made with the drippings from frying the sausage in a pan mixed with milk, butter and flour and spiced with salt and pepper.
You can easily find recipes for southern style biscuits and gravy on the internet! Just try a few until you find one you like.
There are 100s of gravies in the US. Each meat has its own and each person makes their own type according to their liking.
This is such a hard concept for Brits to understand, Brits = if it ain't brown, it ain't gravy.
My Favorite breakfast meal with a couple fried eggs.
best comfort food ever
Don’t forget the scrambled cheese eggs and cheese grits. I wonder what they would say about country ham biscuits and redeye gravy.
@@bandxdwayne they would question their existence up until now and the decisions they've made, LOL
99% of the foods in America can be eaten at anytime of the day. We do not limit ourselves when it comes to food. If I want breakfast at dinner, I eat it. It's the same with every meal. A hearty breakfast is needed when you work a farm or ranch. Biscuits and gravy can be a meal or just a snack. Southern tea is not just tea with sugar either. In the south it is a staple.
hell even in my family after church (catholic) we'd all go back to my grandparents and have biscuits and gravy with all the fixins, like some cheesy eggs, hashbrowns oh man one of the best breakfast's
I can't tell how many times I've gotten up in the middle of the night to make a steak dinner.
@ESUSAMEX good of you to mention this, I was about to say the something, similar; it is a good thing I found your comment. We definitely do not limit ourselves to when it comes to food here in the United States!
Ain't nothing like some 1AM Waffle House
Sweet tea has always been a staple at our house here in Illinois too. Actually everyone I know drinks sweet tea so it’s not just a southern thing unless you’re considering central Illinois “southern.” 😊
It's fun watching non-Americans experience our sausage and gravy for the first time and are shocked
Dudes I'm in Southern USA. A great biscuit is fat, *light and fluffy on the inside*, and a little crispy/crunchy on the outside. They're wonderful if made well. Just flour, water and lard. No sugar. Then perfectly blended and kneaded. Yeah they're NOT easy to perfect. But the gray is!
Take a fluffy biscuit and put some real butter on it. Then a little raw honey or molasses.... omg freaking heaven! And that's delicious with Earl Grey tea. Mmmmm
Ps. We here also have an equivalent to your Beans and Toast... we eat beans with cornbread! Just the beans and the bread. Just like you guys. And they're usually seasoned, cooked long and slow, with a small piece of ham or bacon. And a big piece of crispy cornbread on the side. Or crumbled into it.
Biscuits and gravy are not unique to the South. At all.
My mom loved to crumble some corn bread in a bowl and cover with buttermilk.
You forgot to say the beans are pinto beans.
@@layne6675yes it is.... -.-
The south created it, perfected it, and does it right. And its so good that everyone else tries it. Your comment is like saying gumbo isnt unique to the south lmfao.
Y’all need to make a trip to the US, stay a week and try bbq, breakfast with biscuits and gravy…
I make a gallon of Iced Tea daily. Yes it has some sugar, but it’s not cloyingly sweet. No one would call it traditional southern “sweet tea”. Less sugar than soda, energy drinks, etc. Lots of folks drink their iced tea without sugar or sweeteners at all, just as I’m sure those in Britain do.
Save one biscuit for jam or honey and butter for breakfast dessert.
Now you will have to watch a Southerner make biscuits and gravy. Biscuits is an art form, but once you get the hang of it. It's becomes easy.
The sausage gravy is made with BREAKFAST sausage, grease from the cooked sausage roux (Jimmy Dean Sausage is best) and a little flour (1/3 cup) and milk added and thickened in the hot pan. There are hundreds of recipes for Biscuits and SAUSAGE gravy on CZcams. The seasonings in the sausage is what makes it so damn good.
Another gravy is Red-eye gravy, made from fried ham drippings, a little flour and coffee. Sausage gravy (aka sawmill gravy) is often served over chicken fried steak, which is a beef cutlet breaded, fried, & topped with the gravy.
Red-eye gravy has no flour.when you add flour it becomes Sawmill gravy .sausage gravy is totally different.
That’s sausage gravy they served the kids. Our biscuits are light, fluffy and buttery here in the USA. We have all kinds of gravies. We have Sausage Gravy, White Pepper Gravy, Sawmill Gravy, Pork Chop Gravy, Turkey Gravy, Brown Gravy, Red Eye Gravy, etc. Pretty much any meat you cook we can and will make a gravy out of it. Most gravy is pretty simple: Cook your meat, keep the burner on, drain grease except for enough to cover the bottom of the skillet, put back on burner, add a little flour to make a paste type consistency, make sure you get the lumps out of it, slowly pour in milk and keep stirring while you’re doing it and also scrape all the bits of meat that were stuck to the bottom and sides of the pan into the gravy while adding milk. Keep stirring til it thickens up. If it’s too thick add a little more milk and stir. After you’ve got it to the consistency you want then add your meat back in if you want too. If it’s sausage gravy then you definitely want to add your sausage meat back in hence the name sausage gravy. If it’s pork chop gravy then I don’t add the pork chops back in. You can add salt and pepper to give it flavor if you want to in any gravy. I don’t add too much salt to my sausage gravy as I have to watch my salt intake plus our sausage is salty enough most of the time.
But... one thing I learned in the UK when visiting, is that their breakfast sausage is very different from ours. They use what I believe is called Cumberland sausage or "bangers" and it doesn't taste like the sausage that we use as a breakfast meat. Don't get me wrong... it's delicious sausage, but I don't honestly know if it would taste the same in a gravy because the herbs/spices used in making it are different. American breakfast sausage is seasoned with onion, salt, pepper, sage, marjoram or thyme and a bit of brown sugar and maybe a pinch of cloves. Bangers are made with similar herbs, but also spices like mace, ginger and nutmeg. The only way I can think to explain the differene is that British sausage tastes a bit Christmas-y. LOL I don't even know if it's sold in a bulk or loose form. They might only be able to get it in a casing. Of course, they could remove the casings, crumble it up and fry it like ground beef. Now I'm interested to know what type of sausage was used by the guys who introduced biscuits and sausage gravy to the boys. 🤔🧐
@@bobbiejojackson9448 could point, I had heard their sausage is made different than ours. Didn’t even think of the fact that they maybe can’t buy it in loose or bulk form but only in casings. Yep that would definitely make it taste wrong/weird from USA sausage gravy. I’m sure their sausages are yummy but I don’t think their sausage would work with the way we make our sausage gravy and it definitely wouldn’t have the same taste.
Don’t knock it until you try it guys. You’ll miss out on some good stuff if you don’t broaden your horizons. “Behold the turtle who makes progress only when he sticks his neck out”!
Please react to more Jolly!! They always make you smile!!
And those kids are adorable!!! I never get tired of watching them.
This gravy starts with a roux of flour and butter or fat from the cooked sausage. Add milk and cook until done. Season with pepper and maybe a bit of salt.
It’s also made with American breakfast sausage which is like a mince.
You can also use bacon grease.
@@michaelhart2539 You can make it with Italian sausage.
@@deliasewell366 That's what I grew up with... bacon based gravy.
@@serenshadow89 Me too. My Dad worked at Hormel for about 6 months. After seeing them make sausage, he refused to eat it for years. 😂😂
My favorite breakfast ever. It doesn’t look pretty but it’s delicious.
Born in Alabama: sausage gravy with biscuits every morning for breakfast while growing up. You would love it.
Excellent reaction Brit Dads! Something to keep in mind, American biscuits are savory, buttery, lightly crispy on the outside, and fluffy soft inside. This Jolly video you reacted to was perhaps made after Josh and Ollie came back from America after they had their chance trying Southern biscuits and gravy, fried chicken, Southern sweet tea, and other delicious foods they never had before. I remember Ollie saying something much like one of the students mentioned here in this video, American biscuits and British Biscuits are incomparable, they are two totally different dishes. We also have various types of gravy including the brown beef gravy, we have chicken gravy, turkey gravy, sausage gravy and a variety of others than you can allow yourselves to imagine. If you like to take a look at that JOLLY video I mentioned, the video is called "Brits try Southern Biscuits and Gravy for the first time!" They went to a place in the State Georgia called the Maple Street Biscuit Company, that was about a year ago and since then they have come back to the states and are still trying out more food they've never had before. One of the nice things about these JOLLY videos when they try with highschoolers/secondary school students is the honest opinions the students give. If they don't like it that's fine, they will say so too. I enjoyed your video reaction! Peace. ☮
There is no reason you guys cannot learn to make sausage gravy and biscuits. There are so many good instructional videos online that are pretty accurate and easy! Just be sure to use the proper sausage, generally one that has sage in it as it seasons the gravy well, and don't go light on the black pepper! Here in the USA we have all different types of gravy, depending on the type of meat you cook. Gravy is simply made with the fat drippings of meat cooked and a thickener. Some gravies are thickened with corn or flour starch, some with flour....it again depends on what meat you have cooked. Open you eyes to the limitless possibilities of food! There is so much more to discover! My mother made biscuits and gravy every single morning for my two grandkids when they were preschool age and she babysat for my daughter. If it was hard to make, she would not have done that!
The hard ingredient to get in the UK is the US style pork sausage. Its ground pork, a bunch of dry sage, lots of black pepper an some salt. Seems like its a tablespoon of black pepper an two tablespoons of sage for every pound of pork.
Jolly is an amazing channel that does a lot of tastings with high school students.
I just realized how lucky I am to live in a land of many gravies (my two favorites are red-eye and chocolate). A place where I have easy access to Conecuh Sausage, Vidalia Onions, Milos Tea, Wickles Pickles, RC and Sundrop Cola, Dukes/Blue Plate Mayo and Alaga Syrup. A place with cornbread and buttermilk, apple butter and grits. Where some of the very best food comes from gas stations and the best boiled peanuts must be bought from the side of the road. I am truly blessed and now really hungry..... Y'all come to the South and we will fix you a plate! Well done with your reaction!
You can buy packet of pioneer peppered gravy .
If it helps in your mind, American Biscuits evolved from making British Hardtack Biscuits palatable. They are different from scones mostly in texture. Biscuits are meant to be light and fluffy. Scones are much denser, which makes them apt for putting in extra ingredients like berries or herbs.
The sausage thats used is the loose (mince) pork breakfast sausage There's really no substitute. A similar gravy is used on Chicken Fried steak but without the sausage.
Most Southern food is comfort food. It's the food that you eat to feel satisfied and soothed.
That is another thing to consider when enjoying Southern food, it is comfort food that has been made for many generations and has been passed down and perfected. These Brit Dads must adventurous enough and try it for themselves one day!
7:20 Dude, gravy is so easy to make. Seriously. Just Google it. It's cheap, unhealthy, and simple. But it's so damn good. Pure comfort food. Cool a temper, or soothe a broken heart. ☺️ You can make a gravy from almost every meat. Just the oil/fat of the meat with a little flour and water and/or milk, and seasoning. Then eat it on bread, potatoes, rice, etc. Basically any starch. Or with, or on, a piece of the meat the gravy is made from. Then serve with the desired starch, and a side veg. It's wonderful really.
Shhh...Don't give away our gravy secret LOL
@@ritayprice3510it is okay, I don't think they have the sausage for it.
Bacon fat makes a delicious gravy as well. Unfortunately even British bacon is different than American. I don't think they smoke theirs, and to find anything similar you have to ask the store clerk for "streaky bacon" specifically.
@@user-kv6wh5ut6o They just need to add sage to it.
Jolly is an excellent channel. It'd be great to see you react to them trying American food.
I'm from America born in Kentucky. Moved to Sweden 31 years ago.
My mother's sister made the best biscuits and gravy for breakfast. And she made the best fried chicken too.
Anyway on Christmas day, I'll make an American breakfast with biscuits and gravy (gravy made from bacon not sausage) scrambled eggs, pancakes and bacon.
Gravy is made of fried sausage and it's renderings with flour and milk and cooked til thick. It's awesome
sausage gravy is a béchamel/white sauce It's a standard béchamel milk thickened with roux in it but with butter substituted by the drippings left from cooked breakfast sausage that's added back into the gravy at the end.
The more sausage, the better
I absolutely adore JOLLY (Josh and Ollie). Love to see more reactions of them trying different things. I'm adoring you two also!
Talk to the H's! They're a Brit reaction channel and they prepare classic American foods at home. The first time they made biscuits they made them from scratch. On a recent trip to the US they tried refrigerator biscuits.
Sausage gravy is super easy to make. Proportions vary for how much you want to make/how many people you are feeding. As a general rule, 2-3 tablespoons of flour thickens a cup of liquid. Start with breakfast sausage meat. Cook it in a skillet, breaking it up as you cook. When thoroughly cooked and crumbly, add flour and stir and cook for a few minutes, making sure you break up any lumps of flour. Pour in milk slowly, stirring constantly. Cook until thickened. Pour over biscuits, savory scones or even bread or toast. Oops! Forgot to season with salt and pepper, a few red pepper flakes if you like it spicy
The trick in England is finding a good breakfast sausage. The sausage they have with breakfast is seasoned differently than our American breakfast sausage.
@memsurs I wasn't aware of that. I've heard that a sage seasoned sausage is good, but not sure if they could find it
@@pinkstarphoenix6182 Pepper is the key. You need a good amount of pepper in the gravy. And the biscuits are buttery and flaky, not sweet.
IN MY VIEW
I cook my sausage and put it in a dish (I don't cook sausage with gravy because I can't tell the sausage bits from gravy lumps)
I then cook my gravy making sure it is smooth (no lumps).
Then I add my sausage to my gravy.
Southern sausage gravy is so easy to make. Just cook sausage (fatty and spicy, removed from casing) and then make a white sauce in the pan with the sausage fat as a sub for the butter (or add butter, we are ‘merican) (flour and milk or cream) season with black pepper (because this is ‘merica, not France) and reduce until thick. The biscuits are a bit more tricky, I like to make cream biscuits, which are flour, baking powder, salt, and enough cream to bind it together, but there are lots of biscuit recipes and we have “ Bisquick” for a mix or the Pillsbury ones in a can if you can’t be bothered.
We have many different types of gravy in the U.S.😂 I’m from South Carolina and I absolutely love biscuits and gravy. Anytime I get it from a fast food place, it’s either too salty, the biscuits are hard, or they burn the sausage. Homemade is the best. I’m craving it right now😂
The white gravy is a cream gravy, made with milk as opposed to water. We call that "sawmill gravy".
We also have red-eye gravy and, brown gravy AND pot likker!
Southern Biscuit recipe: 2 cups self-rising flour, 1/4 cup lard or shortening, 3/4 cup buttermilk, dash of salt. Using a pastry cutter or fork, work butter or shortening into flour until crumbs are the size of peas. Add buttermilk, stir with fork just until flour is moistened. Heat oven to 475°F. Turn dough onto lightly floured surface. Gently roll dough with floured rolling pin until 1 inch thick. Cut out biscuits using a floured 2-inch biscuit cutter or the rim of a cup. Place biscuits on a baking sheet where the edges touch.
Bake 8 to 10 minutes or until golden brown. Remove from oven. Brush tops with butter and enjoy.
We eat Pork ‘N Beans on bread here in central Illinois. When my dad was a kid in the early 1950’s he used to take a bean sandwich to school everyday for lunch because that’s all his family could afford. He still loves beans at 77 years old!😊
I never realized beans on toast came from Britain. We have it in Canada too only when I was a kid we had wieners chopped into bite size pieces and its called wieners and beans on toast. I still have it once in a while.
I still just love how the French pretty much invented gravy. but the Brits think and act like they did lol. The only time you eat beans for breakfast in America is if your a Cowboy.
Nah. There are tons of different types of beans in the Northeast and the Midwest, even in California.
Gravy is very easy just start with Sausage patties, fry and separate until crumbly and lightly browned, add 1 to 2 tablespoons of flour and stir making sure the flour is smooth, add 1 cup of milk or cream and water mixed half and half to sausage/flour mixture and stir until thickened, if the gravy becomes too thick add more liquid until the consistency is to your liking, add salt and pepper to taste. Biscuits are a little more difficult but if your grocer carries Pilsbury products they have frozen biscuits in the freezer section that are very good although not as good as homemade. Good luck. P.S If biscuits aren't available toast can be substituted.
As a southerner I don’t know why they kept saying the biscuit itself was “sweet”. Biscuits in the south a buttery and soft on the inside and have a light crispness on the outside and can be sweet if you put some honey on them or some butter and jelly/jam on it but by themselves I’d say they lean on the more savory side. We have different forms of gravy where we have the traditional brown gravy for things like our roasts and mashed potatoes but if it’s breakfast or you say biscuits and gravy it’s automatically known to be the white gravy and typically it will have sausage in there as well but we have different variations where it has mushrooms in it instead or no meat at all. It may look odd but it really is delicious, especially when done right.
Sausage gravy: start with loose sausage (mince) and fry it off, about 500 grams. Add 2-3 tablespoons of flour and cook it out, forming a roux as the base of the gravy. Add milk or cream - about 250 ml or so, and stir together until a nice gravy forms. Season to taste with salt and pepper, usually a bit heavy on the pepper to add a bit of bite to the gravy. Serve over southern-style biscuits, hash brown potatoes, toast, mash, fried chicken... we're not picky. :)
You can add extras like onion and garlic when frying off the sausage if you like. There's as many recipes as there are households in the southern US states.
😊
To make biscuits the recipe I use is a cup and a half of self-rising flour 4 oz of butter a dash of salt and 6 oz of buttermilk I mix all that together when it's done it should be similar to dry dough flatten them out to about an half inch thick cut and cut them to around 2 inch circle using cookie cutter put them in the oven at 425°cook them for about 11 minutes
To make sausage gravy take five or six pieces of sausage fry them take some flour add it to the grease and get it all worked up with the grease then add milk to get the amount of gravy you want a cup to cup and a half heated on the stove to a stickman add salt and pepper to taste and as you gravy
I'm born and bred in the South and Sausage gravy and Buttermilk Biscuits are a big hit for Breakfast and sometimes we eat breakfast food for dinner.
Some people make Chocolate gravy or Tomato gravy to go with Biscuits.
Dudes!!! Sausage gravy covering fresh baked biscuits is so good. Basically the gravy is sausage drippings (grease) with flour and milk added. Salt and pepper to taste. That's all the gravy is. So easy to make. Crumble your cooked sausage in the gravy. Yummy!!! I'm sure you will love it too. Don't be shy about it. Try it. The fried chicken is so good dipped in it as well.
As y'all know I'm from Texas. We had biscuits and gravy at least twice a week while I was growing up. Beans on toast??? No thank you. Not interested at all. Yucky!!
Me, mystically transported through time and space, sitting there silently, until: Headmaster, how is gravy not a sauce?
I'm a retired chef. This is my recipe for white sausage gravy.
1 lb (455 g) pork breakfast sausage I recommend using sage flavored
¼ cup (31 g) all-purpose (plain) flour
2 ½ cups (590 ml) whole milk
⅛ teaspoon crushed red pepper optional
salt and freshly cracked black pepper to taste
Place sausage in a skillet over medium/high heat.
Use a spatula or wooden spoon to break up and crumble sausage as it cooks, cooking until completely browned and no pink remains. Do not drain your skillet.
Sprinkle flour evenly over the sausage crumbles. Stir frequently until flour is absorbed (about 1 minute).
Slowly drizzle the milk into your skillet, stirring as you pour. Add crushed red pepper, if using.
Continue to cook, stirring frequently until mixture is thickened and desired consistency is reached.
Add salt and pepper to taste and serve warm over homemade biscuits!
Owwww thank you! Always make me alert when a chef says what todo! Watch this space! :)
I like the kids in these reaction videos. Great personalities. The Headmaster seems like a good guy too. I know it's wrong, but when I think of a British Headmaster, I picture the character from (pink floyd) The Wall...."Wrong! Do it again." 😅
Pioneer Woman’s recipe for sausage gravy -
1 lb. breakfast sausage, like Jimmy Dean
1/2 sweet onion, chopped, optional
1/3 c. all-purpose flour
3 1/2 c. whole milk
1/2 tsp. seasoned salt
1/2 tsp. ground black pepper, plus more to taste
1 tsp. dried sage or thyme, optional
Salt, to taste
Biscuits, for serving
1
Pull off small pieces of the breakfast sausage with your fingers and add them to a large skillet in a single layer. Sprinkle the chopped onion evenly over top, if using. Place over medium heat and cook, stirring occasionally, until the sausage is no longer pink and the onion is softened, 8 to 10 minutes.
2
Reduce the heat to medium-low. Sprinkle the flour over the sausage and stir to coat. Let it cook for 2 minutes, stirring occasionally, until the flour is lightly toasted.
3
While stirring, pour in the milk. Increase the heat to medium-high. Once the mixture boils and thickens, reduce the heat to medium-low. Add the seasoned salt, black pepper, and sage or thyme, if using, and let it simmer for 8 to 10 minutes, stirring occasionally, until thickened.
4
Season with salt and more pepper to taste.
Serve over warm biscuits.
Tip: The gravy will thicken as it sits. If you aren't serving this immediately, plan to add an extra 1/2 cup of milk to the mixture to thin it out to its normal consistency.
*Guess how I found it?
I typed ‘sausage grave recipe’ into the google search bar and this was the first one that popped up.
No idea why you Brits can’t do the same when you’re curious.
Thanks for the run down … look forward to making it :)
I see a lot of recipes for biscuits and gravy here but not many for the tea so I'll add that haha.
For a good southern iced tea I would say boil 4 cups of water. Throw 16 teabags (black tea) in it and let it steep for 4-5 minutes. While it's still hot mix in at least 1 cup of sugar. I like 1 1/2 cups but I've seen upwards of 4+ cups.
This dissolves the sugar much better and makes a concentrated tea/simple syrup mixture. Take that 4 cup mixture and and it to a pitcher ( I think you guys just call it a jug) and add 12 more cups of cold water and mix. After that's finished add a pinch of baking soda. It gives it a nice amber color and helps enhance the mouth feel a little bit.
It will be quite warm when first made. You can cool it in the fridge, but always pour it over a lot of ice in a glass. Add a touch of lemon juice for some extra flavor.
It's one of the best drinks in the world in my opinion. Nothing like a good iced tea on a hot day.
I’m Georgia USA raised… I promise you, nothing beats the summer like a tall glass of sweet tea. Remember, our summers are at least 15 degrees hotter than yours and more humid. The last thing anyone wants is something hot! Also, very agricultural. Very physical work here. So, the cold and the sweet definitely helps the hard working farmers feel better. You won’t get the real thing unless you come to the south. The chain restaurants don’t do it right either. You need a mom and pop restaurant or bed and breakfast to have the good stuff. Better yet, make a southern friend and have them cook for you. ❤️❤️
Great comments Hannah :) thanks and I want to make this sweet tea!!
BASIC sweet tea is not just sugar added to iced tea. The sugar is first turned into a 'simple syrup' = melted into a bit of water. The tea is brewed & poured over ice & the simple syrup inside a pitcher. Then, the tea in the pitcher is poured over a glass filled to the brim with ice cubes. There is no gritty sugar in the drink. :)
Thanks for that instruction. I always wondered what sweet tea was. I could have looked it up on the internet but don't like cold tea so never bothered. I just wondered if it was different than iced tea. It's a little different than the iced tea I had as a kid. I don't think it had a simple syrup made first.
I always open my biscuits before covering with gravy. Brown gravy is just as good on a biscuit as well.
I think in America we just call more sauces "gravy" than y'all do. We definitely have the brown sort of gravy too, made with beef drippings and stock. We also have turkey gravy, chicken gravy, pork gravy, etc. Sausage gravy is made by cooking fresh raw pork sausage, flavored with sage, thyme, and pepper. Then you add in flour to the sausage fat in the pan to make a roux. Then you add milk and simmer to thicken into a sauce, seasoned to taste with salt and pepper. So basically, it's a Bechamel Sauce but made with sausage drippings as the fat instead of butter.
Sausage Gravy with a lot of pepper, your favorite kind of "biscuit" and a dab or two of hot sauce (a running egg over easy on the side?) and you are in savory brunch heaven... just make sure you schedule your sunday naptime
Sausage gravy is the best. If you aren't inundated with recipes for these Southern staples, I will be amazed. If I were a better typist I would gladly contribute my recipes for the gravy. But if you don't get a good recipe for biscuits, I have a family recipe (5 generations) for angel biscuits that I will send you. Fair warning they are quite preparation intensive. Loved watching this video. The kids were so adorable. I must have more British ancestors than I realized as Beans and Toast was served as a lunch (dinner) option at my Grandmother's house. I don't recall it being served at breakfast though. Another great one guys. Peace and love, all
Everybody is giving them a recipe, but somebody will have to send them the sausage.
ground breakfast sausage, flour, butter, milk, Salt & pepper. The key is that it has to be made in a cast iron skillet.
We have scones as well. They are much denser and crumblier than biscuits. The exterior of a biscuit may look similar, but they are made with a ton of butter, so the inside is similar to the interior of a croissant.
The gravy is essentially a well-seasoned beschamel made into a gravy by adding it to frying crumbled breakfast sausage and its grease.
Both biscuits and gravy are very quick and easy to make with ingredients that should be easily available there.
Making a Good Sausage Gravy - is an Art (balance of gravy / grease & flour).
I have had versions that were closer to Wallpaper Paste !!
The gravy that they were eating is a sausage gravy. You Fry bulk sausage or remove it from the casing and fry until done and when it is done you take milk or cream with a little flour or cornstarch and mix it with the drippings from the sausage and mix in the sausage once you have gotten a nice thick and pour it over your biscuits. Goes great with fried eggs. Most people go ahead and have sausage by itself on the side or you can have thin sliced smoked bacon. It is what most Americans consider "a holy pairing". It is absolutely delicious!!!!!
Love sausage gravy and very easy to make
You guys can find many many recipes for sausage gravy on line. Home made biscuits also, both are relatively simple to make.
They’re easy to screw up as well.
I get my ice tea, unsweetened, then I sweeten it to my liking. That way it is not over sweetened.
The gravy is super easy to make, and once you have the basics down it's very easy to make it your own with things like bacon bits/oil, sage, garlic...ect. i usually make enough for myself to last maybe 3 days.
1/3 lbs of breakfast sausage. (NOT linked... its what you normally use to make sausage paddy's... looks like fine ground beef) brown it in a large fry pan on medium low. After all is brown (no draining), spinkle 1 to 1.5 rounded table spoons of flour over the top, wait a few seconds then lightly stir, then let it sit on heat for another 30 seconds. Now pour enough milk to slightly cover the sausage.. add a bit of salt and generous ground black pepper. Turn the heat up just a bit and gently stir. In a few minutes it should start to thicken. If it's to thin you can add maybe 1/4 teaspoon of corn starch, and add more milk if you think it's too thick. Super easy and quick. Refrigerate what you don't use then microwave with a bit more milk to reheat.
I cheat when it comes to the biscuit.. i like Aldi's buttermilk biscuits in the pop open tube (cheap and as good as the other name brand) what I'm not going to use in a few days goes into the freezer in a ziplock bag. Sometimes I'll also roll a few out before baking, scoop some of the gravy into the center (best of its a bit thick) then fold it over and press seal the edges. These" pockets" bake up nicely, and can also be frozen.
This channel is quite good. The two gentlemen do this with school kids with all kinds of American food and I believe vice versa with American students trying British food.
The kids are what makes it hilarious. They are brutally honest if they don't like it.
The brown gravy that's being poured over mashed potatoes is highly popular here too, at least in southeast Pennsylvania.
The UK biscuit that was shown briefly at the beginning is what we call a cookie.
In my area these butter milk biscuits are not sweet but more savory.
Do you guys not have iced tea at all in the UK?
Sweet tea is here in the Yankee states(😅)as well but most of us drink cold iced tea with lemon and a LOT less sugar.
Sweet tea is too much for my taste buds.
Guess I'm already Sweet enough😜.😂
As they said this is sausage gravy and it's a lot thicker and has more spices and herbs in it than brown gravy.
I would love to see you two Do more of these videos.
Great reaction as always. 😊
I'm from the US and could send you a recipe, but Berry Lewis made them on his channel and I strongly recommend you go to his channel and search for American Biscuits and Gravy. He was just like you guys when he first heard about it and made them properly. And yes, he loved them.
The gravy is really simple to make and you can find loads of recipes... but it basically boils down to: butter or the meat, grease, or drippings of choice (for breakfast gravy, we would use breakfast sausage - which is spiced differently than regular sausage - or bacon but you could just as easily use pork, beef, chicken, even onions or mushrooms... anything that leaves residue and aromatics in the pan), flour, milk or water - milk if you want a creamy gravy and water if you want a thin one, and salt and pepper.
The gravy in this video as well as what you'll most often find in America, is a sausage gravy and the sausage (ground breakfast sausage) has been left in: Cook up some ground breakfast sausage in a pan (or use regular ground pork and add a mixture sage, thyme, red pepper flakes, paprika, freshly ground nutmeg, finely grated garlic, brown sugar, salt, and pepper) and when its just about cooked through, add in your flour and mix together to make a roux. Let it cook for just a minute or so. Slowly add in your milk, add just a bit, whisk everything together, then slowly add the rest while stirring. Let it simmer - slowly stir every minute or so - until it thickens almost to desired amount. Season with salt and pepper. Take off the heat and let it sit for a few minutes to cool and thicken more. Pour over bread of choice.
Thing is, ya don't just pour the gravy over a whole biscuit. You cut it in half (top/bottom), put butter on it, THEN pour on the sausage gravy. 😂❤❤
American biscuits are basically scones evolved with American butter over 200 years. Most of the time they're not eating with gravy though. A lot of people use them as a breakfast sandwich filling them with ham cheese eggs etc
Sausage gravy is made with some type of fat (meat grease or vegetable oil), flour, salt and pepper, milk, and cooked ground sausage.
Okie drinking sweet tea watching the video
I laughed so hard, this was so entertaining! Gotta love the Brits!!!
Growing up in Indiana, my Momma made brown gravy, sausage gravy, hamburger gravy, chicken gravy any meat she made she'd make a gravy from the drippings. Soooo good.
Google on how to make thi.
Check out some other Jolly videos.
There's lots of CZcams videos of how to make sausage gravy. Same with our biscuits.
It's rather simple. Key is a good biscuit (like it cut in half) and the right amount of sausage. Not too much, not too little.
Do it!
Do IT!
DO IT:)
Look for recipes for baking powder biscuits. Sausage gravy is browned ground sausage add some flour and milk, salt and a little heavy on the pepper.
It's funny how deep I have gotten into reaction videos but now we are into reacting on the reactions! How many levels can we take this to?
I recommend you watch some of their videos from their other channel Korean Englishmen. There is a series where they take some "high schoolers" to Korea and introduce them to Korean food.
There are stuffed buscuits too...sausage and cheese inside,covered with sausage gravy
In the U.S. Gravy is like saying car. There lots of types of car/Gravy types. we for the most part we don't use the full name seeing as we get it from context. sausage gravy/turkey gravy ext....
brits think there is only one type of gravy...thats like thinking theres only one topping that goes on pizza lol
...Look, I'm from Texas. If you want a translation, it's a flaky dinner roll with a sausage bechamel.
Now yall know you gotta make a video where you try biscuits and gravy...
It's a basic milk gravy with ground pork sausage. To make gravy, you can melt equal parts butter and flour in a pan until it thickens into a paste, then slowly whisk in milk until you reach your desired consistency. then add your cooked ground sausage (drained). Southern biscuits are not sweet. They are savory and fluffy.
I'm from Illinois, and we have biscuits and gravy, but we also have a dish that is related called a Harold. It was invented by a drunk guy who would order it at Hardees after the bars closed. You take a biscuit, split it in half, top it with scrambled eggs, then top it with hashbrowns, and then pour sausage gravy over the top of the whole thing. It's very filling. Perfect drunk food, or if you're super hungry. It's one of my favorite dishes.
Getting the right type of flour to make the biscuits is likely going to be a lot harder than finding the ingredients to make sausage gravy in the UK, as proper southern biscuits are made from southern soft wheat.
You can just brew hot tea, let it cool a bit, refrigerate it and then add ice before drinking (or not). A squeeze of lemon is ok, too. I would have hot tea for breakfast and iced tea later in the day.
Biscuits are wonderful with butter, honey, jam or preserves.
I love scones, as well,but I usually get them made with lemon and poppy seeds. That
I've kind of looked thru suggestions for recipes the one thing most Americans don't realize it that you really don't have breakfast sausage and your bangers and mash sausage WON'T work.. You need to get some ground pork and look online for a recipe for American breakfast sausage.. Jimmy Dean is a great b brk fast sausage add some spices to the ground pork and this is your essential ingredient for the sausage gravy. Just plain ground pork won't work.. I know this can be done because when I was in the UK I had to do it. And my friends loved it.
The biscuits are the real challenge but there are plenty of videos .
I made BG for my English GF and her 8 year old daughter and the wanted it every morning. Before I was coming back to the US I was tucking the little girl into bed she knew I was leaving the next day. She says well you do me a favor? Sure I said. Well you get to up the morning and make BG and some fried potatoes so I can have breakfast before I go to school. How could I say no to that?? 😮
The sausage gravy is minced breakfast sausage cooked up then you add flour and stir until it comes together then you add milk or heavy cream and salt and pepper to taste then let it thicken on low heat and then you have gravy
My sister makes it often, but refuses to make British gravy which makes me really sad. I love biscuits and sausage gravy, but it's also good with brown gravy too.
Oh! Also, our beans are savory not ketchupy. That’s the big difference. My hubby is English and that’s what he grew up on, so for his bday we do a beans on toast breakfast. I honestly can only taste the ketchup and bread lol. I’m more used to savory beans… cooked in with ham hock and several seasonings… it’s so different and delicious.
The other thing about biscuits and sausage gravy I think is necessary is to split the biscuit before you pour the gravy on it. Add some scrambled eggs on the side and you are good to go.
Add some home fries and fried apples and we almost have a meal. 😂
You definitely need to try it. It's so good. I'm in Louisiana and these foods are classic.
That's the kind of gravy (without sausage) that we always have with fried chicken. You make the gravy as the poster here says, but you use the "cracklins" from frying the chicken and can use some of the leftover cooking oil instead of butter to make "milk gravy" or "cream gravy" (sometimes called "country gravy" or even "pepper gravy"). Sausage biscuits and gravy makes a wonderful breakfast or a super-filling lunch or supper especially when it is cold outside.