Sausage Gravy and Biscuits | Blackstone Griddles
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- čas přidán 2. 06. 2024
- On The Bayou with @BrucetheAlligatorMan is back with one last recipe for delicious food right from the griddle top. Bruce shows you how to make some delicious sausage gravy and biscuits for a fantastic meal for breakfast, lunch, or dinner!
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Cook Anything, Anytime, Anywhere. - Jak na to + styl
As a southerner we believe biscuits and gravy is a good group😅
🤣🖖 For Sure.
My grandma always used the grease from the sausage or bacon to make her roux rather than butter and then added the meat back in after the milk. Remembering back to then I can almost taste it. So good.
I’ve made gravy twice in my life. Once with butter and once without, I cooked the sausage till it was probably done, and strained it over the same pan and set the meat aside while I added flower. The difference was when I used butter the gravy ended up "oily' and never really got thick like it was suppose to, the second time I just added the milk and it came together in about a minute and was awesome
My mother made it with the bacon or sausage grease as well. So good!
WOW that's exactly what I'm making for supper... Biscuits & gravy and sausage and eggs...
I make it with butter,, never does it turn out oily! The sausage grease gets added as well!
Turns out perfect every time! Just like what you saw there!
Almost the same way I was taught. We'd brown the sausage and then with the sausage still in the pan add flour and make the roux.. everything else the same. Mine always came out with a tinge of yellow but still fiya lol. We also called it shit on a shingle, but I understand he gots sponsors and its not on a slice of bread 😂
Nothing better than gravy and biscuits and sausage
I can listen to this man speak all day, so humble and truly enjoys what he shares, thank you so much.
Justin Wilson was another one I could listen to him talk but I think he's in heaven 😮
Nothing like Granny's cooking....mine has been gone 40 years and I miss her more the older I get...💜😪💚
We always fixed it the other way round, sausage in the skillet and then use the flour and milk to basically make a roux and deglaze all the leftover bits. To me gravy was just a way to not let any of the good stuff go to waste.
This is what I thought, he wasted all that tasty goodness by not making the roux from the sausage grease.
I can not explain how disappointed I was to see that the gravy wasn't cooked with all the bits
My thoughts also
Yeah I can’t remember ever seeing anybody do it the way he did. I mean obviously it still makes gravy but I was always taught to fry up your sausage, and when it’s done pull it out and add your flour to that hot sausage grease and cook your roux until it’s how dark you want it. then add your milk and start whisking till it thickens up. That way it gets all those tasty tidbits off the bottom of that pan and gets them into your gravy. Damn… I’m getting hungry now!!
Obviously making everything in the skillet is the correct way, but he's being paid by Blackstone to use the griddle to make all sorts of meals, so he's going to use the griddle. I guarantee you he wouldn't make it this way at home. The fat from the sausage has such great flavor. You can still add butter, but the pork fat is the key. He also didn't use any onions, and I may have missed it, but I didn't see any black pepper. In my opinion, those two ingredients are a must.
Mr Bruce Mitchell , YOUR THE BEST AND ONE OF THE TOUGHEST SOUTHERM MAN EVER! Great cook and Great alligator hunter ! I watch a lot of your videos . Your the real deal . Thanks for being a great teacher ! Thanks from your friend in Oregon Johnny
This is exactly how my grandma taught me how to make gravy. She is one of the most influential people in my life. If your grandma is still alive don’t forget to call her and drop in randomly to say hi. Amen to all those grandmas out their raising them up proper.
I still remember my grandma making this, we talk about her breakfasts 55 years later. You’re making memories.
Bruce said 2 mo minutes on biscuits while holding up 4 fingers love this guy
Good job Bruce..Thanks for keeping it simple like Grandma done...
My wife made it exactly like this the other day, except she used maple sausage. It makes a world of difference!
Keep the tradition alive
I crumble them basket up in a serving bowl, throw the sausage gravey in the bowl, top with a few over medium hens eggs 🥚
I am one of the ones who would have added about 2 cups more milk to that gravy before I put in the sausage. Other than that, that was a great cook. Thanks Man.
same here i grew up calling that wallpaper glue lol
same... his gravy was wayyyyy too thick.
@@Astrohhh that's what makes it good.
@@BlueCollarBachelor I agree, thick gravy is good... but that gravy was too thick for my liking.
That gravy looked like pancake batter...
“Makes it taste gooder” once I heard that I knew this recipe was fire!!!
Hack= brown the sausage in the skillet, instead of draining the grease, put the flower on the sausage with the grease and stir, then add the milk to the sausage/grease/flower and stir, I also always add beef base.
Exactly what I was raised on. Started watching my grandma cook it this way at 4 years old and I’ve been addicted to cooking since.
"2 more minutes on the biscuits." while holding up 3 fingers. LOL. Classic. My wife usually cooks the sausage (in a pan) first then adds the gravy makings to the pan to incorporate the sausage grease in the gravy. Also she uses evaporated milk instead of milk and no butter. The evaporated milk might take the place of using butter and it does give her sausage gravy a different taste from most others gravy. I will have to try this recipe out.
Your wife's recipe sounds really delicious. Thanks for sharing, Bob.
yes, I always cook the sausage and then save the grease and use that to make the gravy and then put the sausage back in. Grease replaces butter. Butter is used for bechamel sauce for cheese sauces.
My grandmother makes it the same way as your wife. My grandmother from littlerock Arkansas
From Louisiana, I, too also would cook the sausage first, remove it and then make the gravy, adding it back afterwards.... This is a good way "efficient" and easier way of doing it, and I like the basic ideas of it! I would only suggest (time permitting) cook your sausage first in the skillet, then make your gravy. Any more, as far as healthy (?) eating goes,,, all I can say is my grandma knew anything about cholesterol... She'd would have figured out a way to DEEP fry it in LARD as well,, and it would have been great!!!!!
Evaporated is the way…
I love sausage gravy biscuits . I also love some frog legs. Yummy
My wife knows how to skin a frog and a catfish. I've fallen in love with her over 4000 times.
Grandma and Mom always saved bacon grease and used it for gravy, but they made what Mom called "onion gravy", by sweating some onion in the grease before adding the flour. Also, they would cut the sausage into patties and cook them like that, then put them on the biscuit halves and covered everything with gravy. But if they were frying chicken, they'd make gravy with that grease. I use butter, or sausage/bacon/chicken grease, but when I'm making sausage, biscuits and gravy, I brown up and crumble it, then add it to the gravy. Oh, and it's got to be sage sausage for me, and I only use salt & pepper, too.
That sounds delicious!
@@kennyward4674 All of it is. I love bacon and chicken gravy, like Mom and Grandma used to make.
A way to improve the flavor is to cook the sausage in the pan with the added butter, instead of on the flat top. That way, you get all the flavored renderings from the sausage into the mix instead of losing it on the grill. Once cooked, add the milk and flour as usual.
That was my thought, too. He wasted the sausage grease & lost the flavor that his grandmother most probably didn't. It also makes adjusting your seasonings easier.
That was the way I was always taught to make it as well! Seems to make the consistency better for the gravy as well, or at least the way I like it.
You guys don’t actually even need the butter, simply brown the sausage in the pan and make the gravy roux from the grease of the cooked sausage. Sorry to me a whole stick of butter is a bit excessive.
@@sweatyskinfolds1385 THE BUTTER MAKES THE GRAVY MORE CREAMY ! BETTER THIS WAY!
Bruce I rarely comment on anything. You are correct. I went back to salt, pepper, cayenne only. For years I over season my food but it just didn't taste like maw maw's or momma's. I went back to the old way. The right way. The only way. Now I cook memories. I don't have anything in my kitchen my mother maw maw's kitchen didn't have. It's much better. Raised on the atchafalaya river my food isn't supposed to taste like ny city and it don't. Nothing fancy. I do put love in it. City fellas and girls don't use that ingredient. I enjoy your cooking videos
Wow I'd hate to have lived my life being that ignorant. That's pathetic
That's great to hear of somebody
else cooking like granny did.
So many people invest in expensive
spices, and all they used in the old
days was the cheapest box of
salt and the cheapest box of black
pepper that could be had. My folks
didn't say "cayenne " pepper because
it was sold as "red" pepper
They didn't have a vehicle to drive
25 miles to a specialty store to buy
some special ingredient either
ALWAYS ,have a lil dalop of grape jelly on side of my biscuits and gravy..!! Serious TRY IT ,you'll love it ...
I'm not a fan of southern foods but he makes it feel so natural and his personality shines. he should have his own show.
Well, he does - right here on YT.
Raised in the swamps of Fla, I'm a true old Fla, boy Part Seminole. On my mothers side. I love watching Bruce grill and cook. And I got me a Blackstone after watching him cook all that good stuff. I still use my old grill but. Man dats good eating mighty fine. Thanks for sharing. ,
I grew up hearing it called milk gravy. We couldn't always have the sausage in it. My Mom fixed just the gravy and we had it on toast. I still love it to this day!
We had the Milk Gravy over toast in the military, sometimes with sausage in the gravy. They always called it SOS. Stuff on a shingle. I always loved it.
Sometimes my mom (or dad) would make it with chipped beef- the stuff that came in the little glass jars. As a kid, it wasn't my favorite, but mom would say, "well you must not be hungry then". She was born in 1922 and grew up poor.
@@pappydc12 they had a way of saying we didn't have much of a choice. But I wouldn't trade for the world.
It's love that makes the food irreplaceable. Your grandma made it with a certain type of love that can never be replaced. Don't need no other spices other than salt and pepper, it's the love that makes the food memories and those memories will never die. Adding true love to the food we make is heavenly. Thank you so much for your channel. You probably won't read this but your videos bring me peace. Thank you
My Granny could throw down in the Kitchen. I sure miss her and her cooking.
It's a little hard to cook like your aunt or grandma even if they wrote the recipe to the tee. Unfortunately we lost a few recipes in our family. I appreciate you and your knowledge of cooking and handling out some motivation to make good biscuits and gravy!
Laissez le bon temps rouler! " Que vos ennuis soient moindres, vos bénédictions plus, et que rien d'autre que le bonheur ne franchisse votre porte.
No muss, No fuss! Heaven on a paper plate!
Well said!!!!!👍👍👍
I learned to cook from my grandma, and being in the kitchen with her since I was very young. She was great. Grew up in rural Tennessee, and my grandma had a garden. She canned all her vegetables. I learned biscuits and gravy from her. She always made her gravy with bacon grease instead of sausage. I’ll never forget she had an old metal coffee can container on her stove she poured bacon grease into. She used bacon grease in almost all she cooked. It was fire 🔥
Me too with my momma best way to learn. Lots of pass downed recipes.
You might try making it with smithfield bacon sausage, it makes some great gravy!!!
I use sausage in my gravy but I make my rue with bacon grease that I keep in a jar on my stove! Bruce makes his here with butter and in my opinion everything is better with bacon grease… I even use it in my chocolate chip cookie recipe instead of butter! Try that sometime… makes some damn good cookies!
That is pretty much my story to a T. Although am here in Oklahoma. Learned so much from hanging around in the kitchen while my grandma cooked breakfast, lunch and dinner. Have very few memories of going and getting McDonalds or ordering a pizza while staying with my grandma because she always wanted to prepare a home cooked meal for us. A tradition I am passing along to my daughter from learning to cook from my grandma as well.
Same here buddy learned alot from my mamaw she canned n grew all our vegetables n made her gravy the same way I try to eat the way she taught me growing up. She still cuts her grass she's 85 n still grows a garden every year. If I use butter it's only the real stuff no margarine. The government is poisoning us with all these processed foods. People need to go back to this way of living.
Bruce, I really enjoy all your videos. And the stories you tell about your grandma's cooking. Someone told me a while ago that every time an old person passes it's like losing a library.I believe it. Thanx again.
Grandma's always have that one dish no else else can duplicate. It's the love a grand mother has that we can't duplicate.
This is genius marketing. I see y’all ;p honestly I respect it. It gives Bruce a chance to show his talents (and make us smile). Cant lie, I’m half convinced to buy a Blackstone Griddle and I live in Canada….in an apartment LMAO
I'm a Maine yank and had a virginia fellah I worked with for a while and he would bring in biscuits and gravy. Best I ever had! Before he left I convinced him to give me his recipe, it is now one of my closely guarded secrets. Good video!
Watching Bruce cook is like watching a genius at work, love the story about his grandma and her pot roast, my grandma was like that with fried chicken, I remember eating it cold the next day and really, who does that now? Also I thought she was a magician, when I was a kid and late for dinner once and there were no more mashed potatoes she had some made in like 2 minutes, I was a grownup before I realized she made them from instant. Bruce is right, Butter makes everything better. Thanks Bruce!!
Genius at work?
People idolize anything. How the hell you not going to use the sausage grease as your base for the roux?
@@squiffedallday I agree, that's how I make it, add some bacon grease to the sausage grease
@@squiffedallday same thing i thought before clicking show replies. people really gawk over mediocre things
+Bart Gills I think he said pork ribs.
@@squiffedallday Thank you! I thought I was alone here .... His grandma would have taken him out behind the wood shed for that.
He said two more minutes with three fingers held up. My Dude's got it going on. Keeps you guessing.
Watching Bruce reminds me of watching Justin Wilson so many years ago
Appreciation of our grand parents and what they tried to teach us comes from the mindset of that last great generation. I grew up on a cotton farm in central Mississippi spending lots of special times with my grandparents. Your cooking methods and recipes are strikingly similar to my grand parents except we didn’t have the same bountiful food resources as you do in south Louisiana. Watching your videos brings back a lot of great memories. Thanks so much for what you do.
Love these videos Bruce! My grandma could stand in the kitchen making gravy, talk on the phone, and swat you in the head (if you needed swattin') all at the same time. I'm an old guy now but remember all of this. My kids think I make up stories about growing up. Nope - all true! Thank you!
I always enjoyed watching Bruce on swap people thought he was one of those most real down to earth people on the show
My grandma the best chicken in the world and I can not render it up the same way. She claimed mine was better but she was just being nice! Nobody could cook like her I do miss her so!
Try using Crisco!
I can watch this guys videos all day. Seems very laid back.
the culture you bring to the show puts it over the top. the stories of grandma memories are fun to listen to.
Bruce this was my first video I've seen with you. I wish you the best. I miss my grandma.
I can watch all of the best, world class, chefs in the world and feel like I've learned something that furthers my education in cooking.
Then I can watch Bruce and it nurtures my soul and passion for cooking. Thank you, Louisiana man. You make watching people cook feel special again. It's like sitting in the kitchen, listening to an elder talk about the good ole' days. Love it.
my mother, rest her soul always had people wanting her to make biscuits. she was the champion of biscuits and gravy. i miss her so.
Yes love biscuits and sausage gravy, with salt & pepperonly!!! My husband's grandma who is almost 100 yrs old browns the butter just a little bit; she like to eat the gravy over a garden fresh tomato 🍅 It actually is pretty good with the tomato
🧡🧡🧡🧡🖤🖤🧡🧡🧡 Love your videos Bruce ❤❤
Great over cantaloupe too
Also try putting some on your scrambled eggs!
@@TJBall-go3gv yessss!! 😍
I was always told never criticizes the cook with your mouth full it looks good to me
My Grandparents lived beside us on a farm in NC . I would sneak over and eat lunch or supper with them all the time she would say to me ya got to eat something that will stick to your ribs and last all day sure do love watching you cook on the Black stone
I am definitely a southern biscuits and gravy lover growing up I Kentucky I grew up on this staple. The only thing That I would do different than how you prepared it is, I brown the sausage in the skillet before I add the flour, and then I add the butter and flour to the browned sausage, let it cook in the sausage grease and butter, then I add the milk and start stirring in the salt and pepper and continue stirring until it boils and thickens. It adds so much flavor with the sausage grease. You can also add a little bacon grease to the sausage grease for even more flavor. When you pour the gravy over your biscuits, try stirring in some grape jelly, sounds strange but it’s awesome
I do the same. Cook it all together in a cast iron skillet. The bacon grease does the job of creating the roux and you don’t need near as much butter.
Bruce I’m loving these episodes. I tune in cause well Blackstone. I watch ‘cause your recipes are so true and unique. I keep coming back for the stories.
Brother don’t change a thing! 👍
On your pork roast, you need to add sliced green apples and sliced onions on your roast. Double wrap in foil, and cook slow on closed grill. I'm 72, and that's how my Granny did it too.
6:15 What I wouldn't give to hug my Grandma again.. that woman knew how to feed people and love on them AND scold them at the same time.. WE ALL LOVE OUR GRANDMAS... I love what you do and HOW you do it.. down to earth.. REAL.. not fake or made for TV... Keep at fine sir!!! You have this veterans love and admiration!! Life as it should be lived...
Milk gravy,country gravy, thickening gravy so delicious
Love love love watching your channel. This looks soooooo good!
I can remember my Grandmother cooking different dishes and using certain techniques for preparing the ingredients. One of those techniques was taking cucumbers, cutting the ends off them and rubbing the cut end on the cucumber. She said that would take away any bitterness! People have told me that doesn’t work and I would tell them maybe so, but if she did it, it worked! I’m 75 now and I still do it. I still cook certain dishes of hers but they never taste as good as hers! 😢
Blackstone on Da Bayou' !!!!!!! Ooooohweeeeeeee !!!!!
You are part of the American Treasure, and never forget it!
Holy moly, that looks good!
I woulda added 3 sunny side ups and about 6 slices of Wright's Hickory Smoked thick cut bacon with some freshly cracked black peppercorn on it.
I could eat that for breakfast, lunch and dinner.
...and a between meal snack.
Hell yeah. Gotta have them eggs.
I learned that exact same way of making that gravy watching my mom who was from West Virginia. It’s so good. I add some strips of bacon to the meal and I’m all set.
My grandma didn’t use any spices but salt and paper. I don’t remember seeing any other spices or seasonings in her kitchen. But everything she made was so good! Most of my memories of her are her standing in front of her stove.
My mom and dad both went through the depression but later on, after they were married and were on their way ro middle class, I'll never forget a coffee can of bacon grease always residing on the stove top.
I still to this day save my bacon grease. Something else passed down to me and still sticks to this day. Love this cooking show Bruce is a wonderful person for sharing all his goodness. 🙏💕
In heaven, this is health food.
Need to make some red eye gravy to go along with those biscuits!
Nothing better in this world!
Now you're talkin'!
I myself is from Houston Texas but my people from my daddy side is from pelican Louisiana and we Cooks I just want to say I love you
I made my first gravy the same way you did in this video. It was great! Hearing you talk about your grandma brings back memories of my grandma teaching me to cook!
I use about of cup of ketchup. In slower cooker. With onions carrots potato . add some spices and some worchester
I loved watching Swamp People when he cooked. It always looked absolutely delicious
I love the story time just as much as the recipes..💯😎 (yr:2023)
Biscuits and gravy are like bacon…they make everything better. Now, if you had some fried taters and scrambled eggs, it would be what they serve in Heaven! I love your videos. We need more!
Right on ate my whole life.
You are the man. Grandmas knew how to cook and salt and pepper is all you need. That was some real breakfast you fixed there. Make sure you give the young ones cooking lessons and make them a family cookbook with tips and keep your history alive
Best breakfast for me. Next to a fried egg samwich
Hi Mr Bruce my wife makes some of the pork roast and gravy I ever ate.I drove a truck 40 years and have eaten in some of the best restaurants in the eastern 2/3 of the country, none can my wifes
U got me with your grandmother's story! Beautiful !!
That's OK it is a blessing to see you🎉😅❤
Love Y'all Bayou folks.MakingDem biscuits 'n gravylook real good nah !!!
I love to add crushed red pepper flakes to give my gravy a nice kick. You can also sub Chorizo instead of regular sausage for a whole other amazing experience.
What a creative spin on French Toast! Great job CJ! I'm going to have to find that snickerdoodle dust this week. Awesome as always! 🌞👏🔔🍻💙
Love the simple cook and the outdoor kitchen in the middle of nowhere.
Nature and relaxing at it's best!
When you hear someone from Louisiana go "Hoooooooooooooo" like at 8:16, you know you are about to taste deliciousness.
Coolest thing I've ever seen was Bruce wrestling a gator after he fell off the boat. Pulled a derringer out of his bib overall top pocket and dispatched the gator. Wish I could have a bite of his gumbo !!!!!
I love some biscuits and gravy. If I had one thing I would change it would be to cook the sausage in the pan you’re making a roux in. You want allll that sausage flavor in the gravy 👨🏼🍳
OMG THAT LOOKS SO GOOD, GLAD I FOUND YOU BROTHER. LOVE YA AND GOD BLESS AMERICA.
Wife and I moved from Atlanta up to Illinois about 2 1/2 years ago, I sure do miss some good biscuits and gravy.
My Nana used the drippings to make everything taste good. She had a wood stove which she used in the winter and a gas stove for summer. Everything that came out the wood oven tasted better. She didn't use a lot of spice either. I think she used a little celery salt occasionally and mustard powder. She had to cook for her family growing up because there was 10 of them all together and she was the eldest girl. She loved a beer now and then but I never heard her swear.
A man after my own heart.
Oh !! My grandma would cook up a mess of biscuits and gravy in the morning whole house smelled so good and the taste I miss them and her and her homemade bread nothing like it good memories
I have been watching your cooking 🍳 😋 program for about two weeks now. I really like it when you talk about your grandmother I sure miss my two iam thinking about getting one of those stoves. You are a different person than were on Swamp People in a good way 👍.
Loved Bruce on swamp people and I might like this even more
My Grammy was the original multi-tasker. Stand at the stove and make gravy, talk on the phone with the 10 foot spiral cord, smoke a cigarette, and even smack you (if you needed a smackin'). "Nobody" left her house hungry, that's for sure!
That on a rainy day DAYUM that’s a combo 🤌🏽🫡
Love to watch you and listen to you talk of grandma
Hello Bruce!
I'm a 1st time viewer of your videos! I changed my notification bell to recieve all videos now!
I like your style, hope to see you more often!
Love biscuits n sausage gravy... thank you for sharing your family recipe. I bet your grandma would be proud!
Brings back the time I tried grandma's recipe for southern fried chicken batter: Two eggs, two eggs of water, seasonings and "enough flour to make it look right." My first try ended up with armor-plated chicken
Mouth full uncooked flower.
Biscuits look good
Cook sasuge in pan .
Native Louisiana 42 years .
That is some good looking gravy. I like to make gravy. Here is a tip if you have never tried. Make the gravy about half again thinner. When you are to the point you like, In that same size pan, put about 4 whipped up eggs in and stir them until they are done. My mother used to make as she called, egg gravy and put it over her home made cat head biscuits. Today, I can make the biscuits my mama taught me. Thick and fluffy with the top and bottom golden. Keep on brother. You and me cook a lot alike. Chef Jerry
My mom is a terrible cook but I grew up on it so it actually tastes good to me. Lol. Crazy how that works.
Amen to Grandma and Grandpa, Bruce!!🥰❣💞
One of the best meals on earth!
AMEN brother !!!