 a big breakfast. And I will start out with sausage and bacon. I always start those first and then I mix up my biscuits. So today we're using swaggered sausage. We always buy it. It usually is in the frozen section where we shop and we get them out by patties. These patties don't curl up. They're nice and thick. This sausage has a really good flavor. It has plenty of spices in it to make it taste good. And a lot of the sausages today are just kind of bland. This is a really good one without it having to be hot to be good. And this is bacon. This brand is called Mariah. It is sliced bacon ends in pieces. I like to buy it like this, especially if I'm going to use bacon for BLTs or salads and different things like that. It's a lot cheaper to buy it this way. And it's still got some pretty good. I always cut up my bacon pretty little anyway when I fry it. So we're going to get some of this in here. See that's a really thick piece. I'll have to cut it. Now I don't flavor a lot of my meats and things that I cook with bacon. But if you do, this is a good way to buy your bacon. I like to take a spatula and kind of push it up off the bottom. So that if it's stuck, the spatula pulls it up. And if you got a good seasoned iron skillet, it won't be stuck much if it is at all. Maybe around the edges. Like that one. I'll use this skillet to do my gravy. You don't want to cook your bacon on a medium temperature so that it has time to get done without burning. Especially if you're using warm ale or something like that. Because they do, some of them, you'll have to look at the ingredients to be sure, but some of them do use the sugar in their curing and it will cause your bacon to get too dark. All right we're going to flip these. They're good and done. I'm going to let them just get a little bit browner on the other side and then we'll take them out. All right, this is good and brown. And if you don't like your sausage to be good and brown like this, I do. But if you don't, you can always add a little coffee in there with a little water and it'll steam it and they get really soft. That's how mama likes hers. So mama many times would add a little coffee to hers. Now this bacon's got a good bit of oil down the bottom, the bacon grease, which is nice because it does a good job cooking when it's like that. And I've got it turned down so low. It's doing a really good job just sitting here while I'm making my biscuits. I know I got biscuits on me but this is part of cooking. I'm going to put some coffee in here and just a little bit of water and we're going to soften this sausage because I really did get it too crunchy. Just let it sit there for a minute. You can also serve that as red-eyed gravy if you want to. Then you got red-eyed gravy and sausage made at the same time. I know it's not ham, but you can make red-eyed gravy out of any meat, not just ham. I'm flipping these over because it was the other side that was so crunchy and making sure they get good and soft on the other side. That would be really good on your grits, that right there. Go ahead and get this stuff out too. Two red-fills in just a minute and start some more bacon. I'm just going to pour up this in a little measuring cup. If somebody wants some of this on their grits, they can have it. But not everybody likes that. There it is. Somebody wants it. I'm going to start some more bacon and then I'll be right back and we'll make some gravy. All right, we're getting out some more of this bacon and I was going to show you how. Since I don't season a lot of stuff with bacon, as far as you know, the big bacon pieces, I'm slicing them to fry. This part right here was all one hunk, but it's all pure bacon, neat and not fat, which is something you don't even get a lot of when you go to the store and buy bacon. This one is really thick. Get you a really good knife. This is a way to knife and just take your time and be very careful and slice some bacon. That way you don't have to just use it as seasoning for something. You can fry that too. There we go. I'll flip these again. They look good. These are getting a lot brown on that side of this over here. Lots of times you can rotate stuff. One side looks like it's getting browner than another side, especially when you're frying up steak and country-fried steak and stuff like that. Make sure you rotate it if you need to. With a little red, because we got it, why not? I think I got more grease in mind than coffee, don't you? And then have a piece of bacon and sausage. But as the cook, I may go ahead and have me a plate and then make everybody some eggs, and that way I can take care of them instead of eat with them. Y'all have a blessed day and we thank you always for watching Colored Valley Cooks where we cook like our mamas did. I can promise you that everything on this plate is delicious. Bye. Y'all come back and see me. I love you.