Southern Style Sausage Gravy
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Uploader Comments (Bamaquer)
All Comments (76)
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Love this vid-thank u so much 4 the in depth teaching!
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Just watched this great vid, man you made me hungry. Have you tried white pepper with your gravy? I will be trying your gravy. Reminds me of my grammas gravy, for get that runny stuff.
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Good God Man another pepper lover so gooooooooooood!
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you remind me so much of my Best friends Grandma how you cook, and her food was the BEEEEEEST!!! so I'll have to try this. :D
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Looks real darn good
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@tzkelley you're a fag
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Do you use salted or unsalted butter?
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If you're using hot sausage, then why add black pepper?
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Raised on the stuff= cause of my high cholesterol and blood pressure. what I said was the truth and can see how it hurts you. aura was spelled wrong but use all natural or organic and make it taste good!!! just made some fried boneless chicken with all natural flour and jiffy mix but let it marinade in buttermilk and season, with zuccini, (good for menstration) califlower and brocolli(can't live without it&raw) mix and rice, all kinds of Centro chicken broth in veggies and rice. My son loved!
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@SheaTnite7 Obviously you know nothing about southern cooking......too bad !
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Do you call 911 prior to eating or after?
tzkelley 1 year ago
@tzkelley Moderation is on you but it is one of the finer things in life IMHO. At least where I come from. I prepare this dish every two to three months. Most days breakfast for me is a piece of my fresh baked artesian bread and a cup of wonderful coffee from our French press. On week ends I'll add some perfectly scrambled eggs to that. But a treat every now and then is a welcome reward.
Bamaquer 1 year ago 6
This is just beggin' to cover a chicken fried steak!
randy6771 1 year ago 6
@randy6771
I dont think that would suck at all!
Bamaquer 1 year ago
What tempeture high low what when ur adding the flour to the melted butter
jamestube11 1 year ago
@jamestube11 I use medium/high heat on a a regular gas burner. Add the flour when the butter stops bubbling, but be careful not to burner it. Cook the flour and butter roux for a few minutes but not so long that it begins to color. Remember stir continually.
Bamaquer 1 year ago