@FAOCustomKnives You're forgetting that every area has it's own style of gravy. I wasn't trying to make brown gravy. I was making white sausage gravy. If I were making gravy for potatoes or turkey, then I would have browned the rue much longer. Sorry my gravy upset you.
@REIGNTERROR88 If you're country is anything like the U.K., you won't be able to get these. They are canned biscuits which aren't really anything like homemade biscuits but are more like a bread. In the U.S., they are in every grocery store. Biscuits are the main things that sausage gravy is eaten with here.
@REIGNTERROR88 Just pretend it's Vegemite. That's all you people from New Zealousland and Austria eat...I know that because my sister went there in 1996. Vegemite...is....what...you...eat...I'm from the UNITED STATES OF AMERICA, and that is what I SAY YOU EAT!.
@dracophillip A little more flour or the same amount of whole milk will thicken it up nicely. I also stopped cooking at the thickness I wanted. Cooking it longer will thicken it up more.
@MrBillTroop73 Thanks! I used to use real butter but, it got so darn expensive I switched to margarine. I've never tried half and half but, used to use whole milk mostly. It's good either way!
I would have browned the flour a lot more, never used butter (wouldn't use margarine) but I will try it... I use real , or evaporated milk, sometimes half and half milk. The butter got me, so Sunday dinner it's gonna be fried chicken and butter chicken gravey... thanks
The butter is margarine so, no cholesterol there. Yes the sausage has it but, since this might be a once a week or every couple of weeks meal, it's inconsequential. However, since I drink 3-4 gallons of milk a week, the cholesterol in whole milk (the drink of the gods) became an issue.
TwoEyeCyclops, I'm very glad you enjoyed it!! The best thing about it other than being simple is it is very easy to modify to your own tastes! If you are adventurous, try making it with HOT sausage! Just make sure to have a large glass of milk ready! Enjoy!
Oh, as for the pepper and salt comment, I mentioned in the beginning this is just how to make the base gravy and you can add any spices or flavoring you like. Personally, I add nothing more than what you see in the video but, I'm funny that way!
No, it's not butter. It's country crock margarine. I simply say "butter" kind of like when you say "Xerox" even though it's a "Canon" copier. Or "Kleenex" even though it's "Puffs" tissue.
dude this is good with me,tomorrow morning im on it!!!
79minister 3 months ago
It's Australia meat head. Lol. Great video dude. Makin some rite now. Try the log of Jimmy dean sausage. Thats good too.
nadbooker 5 months ago
I add onion garlic powder to my sausage gravy biscuits
witecracker2 11 months ago
You did not brown your Flour enough,It's RAW!! I have been making Gravy for 50 years and this is a Joke!!
FAOCustomKnives 1 year ago
@FAOCustomKnives You're forgetting that every area has it's own style of gravy. I wasn't trying to make brown gravy. I was making white sausage gravy. If I were making gravy for potatoes or turkey, then I would have browned the rue much longer. Sorry my gravy upset you.
turboghost 7 months ago
im from n.z ive never heard of eating sausage n gravy with biscuits wtf!? thats weird what kind of bicuits are they?
REIGNTERROR88 1 year ago
@REIGNTERROR88 If you're country is anything like the U.K., you won't be able to get these. They are canned biscuits which aren't really anything like homemade biscuits but are more like a bread. In the U.S., they are in every grocery store. Biscuits are the main things that sausage gravy is eaten with here.
turboghost 7 months ago
@turboghost thanks...even our sausage looks different we eat ours with gravy and mash potato wouldnt mind trying these biscuits though
REIGNTERROR88 7 months ago
@REIGNTERROR88 Just pretend it's Vegemite. That's all you people from New Zealousland and Austria eat...I know that because my sister went there in 1996. Vegemite...is....what...you...eat...I'm from the UNITED STATES OF AMERICA, and that is what I SAY YOU EAT!.
FixFalcon 5 months ago
made it and loved it.!!!!!
kariandnick2008 1 year ago
too thin for me personally, but i get the idea! Thanks
dracophillip 1 year ago
@dracophillip A little more flour or the same amount of whole milk will thicken it up nicely. I also stopped cooking at the thickness I wanted. Cooking it longer will thicken it up more.
turboghost 7 months ago
Comment removed
hwoods01 1 year ago
Good video!
When I make this, I use real butter, and half and half instead of milk.
MrBillTroop73 1 year ago
@MrBillTroop73 Thanks! I used to use real butter but, it got so darn expensive I switched to margarine. I've never tried half and half but, used to use whole milk mostly. It's good either way!
turboghost 7 months ago
I would have browned the flour a lot more, never used butter (wouldn't use margarine) but I will try it... I use real , or evaporated milk, sometimes half and half milk. The butter got me, so Sunday dinner it's gonna be fried chicken and butter chicken gravey... thanks
2000gino 1 year ago
Nice recipe!!!
TheVittleVlog 2 years ago
Thanks, this video helped me get back to my southern roots! Living in Canada can take that away! Sausage gravy, here I come!
leeann35640 2 years ago
1. skim milk is a sin.
2. cholesterol? really? I mean the half stick of butter and the quarter pound of sausage couldn't possibly hurt that.... so we go with skim milk.
with real milk this is wonderful
Spin359 2 years ago 8
The butter is margarine so, no cholesterol there. Yes the sausage has it but, since this might be a once a week or every couple of weeks meal, it's inconsequential. However, since I drink 3-4 gallons of milk a week, the cholesterol in whole milk (the drink of the gods) became an issue.
turboghost 2 years ago
TwoEyeCyclops, I'm very glad you enjoyed it!! The best thing about it other than being simple is it is very easy to modify to your own tastes! If you are adventurous, try making it with HOT sausage! Just make sure to have a large glass of milk ready! Enjoy!
turboghost 2 years ago
good i love it
NAVAJITNAIR 2 years ago
Pretty simple. I like things that are simple.
mrfunderful 2 years ago
I just watched this video, and made the gravy. AWESOME.
TwoEyeCyclops 2 years ago
like... 30 percent more butter than flower?
TwoEyeCyclops 2 years ago
Oh, as for the pepper and salt comment, I mentioned in the beginning this is just how to make the base gravy and you can add any spices or flavoring you like. Personally, I add nothing more than what you see in the video but, I'm funny that way!
turboghost 2 years ago
No, it's not butter. It's country crock margarine. I simply say "butter" kind of like when you say "Xerox" even though it's a "Canon" copier. Or "Kleenex" even though it's "Puffs" tissue.
turboghost 2 years ago
That is not butter!
amkboyd 2 years ago
...and I always add lots of pepper and salt .. mmmm :)
frbjeffj 3 years ago
skim milk for sausage gravy?! I think that's considered a sin... lol
frbjeffj 3 years ago