The best sausage gravy recipe in the world.. Handed down in my family for over a hundred years... Bacon Grease Bob Evans sausage Self rising flour Milk Salt Pepper
I loved my grandma's biscuits and gravy. She started with the bacon to get the grease, removed the bacon before the sausage, added the bacon back (in bits) when the sausage was done. She didn't open the biscuits but she didn't break them up. She always made way too much and the dogs got the leftovers. Best fed dogs in Tennessee! I miss Grandma!
@@textech4056 My dad always said that they were so poor when he was growing up that they barely had a pot to pi$$ in let alone a window to throw it out of...but they never went hungry and had the best-fed dogs in TN. They did have enough hogs and chickens to supply them with meat (and eggs) and their garden was huge. Grandma still worked that huge garden until she was in her late 80s (she died at age 94). She was the most loving and gentle soul in the whole world. In fact, at her funeral, the preacher did say that if she didn't make it through the Pearly Gates, there wasn't any of us going to make it through those gates.
I think most of the families in the South had a similar recipe to this it's a this but each one had their own little extra added thing that made it their family recipe for a 100 years I know my mother taught me how to make gravy it's bravey and I personally think it's the best in the world but I make it just a little bit different
Made me laugh when you said "If you have any sense, you can't mess this up". I'm almost 80 years old. I've been trying to make milk gravy all of my adult life and have FAILED miserably. I almost cried when I realized my dear mother was too infirm to make gravy anymore. That was 20 years ago. I'll just have to keep trying!!!! Thank you for this video.
My grandma would make this special when my sister and I would visit for the weekend. She would wake up early and it was always the delicious buttery smell of the biscuits that would wake me up. The whole house smelled of wonderful buttered biscuits. I’d lay in bed slowly waking up, listening to the sausage fry in the pan mixed with the morning sounds of newspapers crinkling as they were read, adult chatter & whatever music was playing on the oldies station…..finally, when I felt fully rested and awake & the smells got too temping, I’d scamper into the kitchen where a place would already be set for me. I’d fall into my chair and get to work. I’d reach for the warm biscuits at the center of the table and break it up onto my plate - then grandma would come up behind me and plop the ‘just thick enough’ sausage gravy onto my still steaming biscuit….it was heaven. No one ever made biscuits and gravy better!
Thanks for sharing. My thirteen-year-old daughter told me yesterday that she never had biscuits and gravy, there was a certain part of me that felt like I had failed as a father. Even though it may be a little late I made the decision to turn my failure around using your expertise. Thanks again.
@@curtishollerback6707 Only two things needed to make a roux is oil/meat renderings, and flower, mix the flour together good with oil/fat hot in the skillet, then add your milk, and keep stirring, no corn starch needed, it will thicken up nicely, keep the milk near by in case to need to thin back out . In fact I made SOS yesterday, same as this just uses hamburger instead of sausage.
I'm 55 years old and I guess I'm just an idiot. I'll put my Sausage Gravy and Biscuits up against anyone's without worrying about being called an idiot. And I don't think you'd be able to get a tube of Bob Evan's sausage 100 years ago.
I am 56 years old and I am still using to this day my grandmothers recipe- in fact its the recipe that all of us in the family use. It is basically the same recipe- grandma added a whole lot of pepper- I don’t think she had access to Jimmy Dean or any regular brand sausage she used regular pork sausage from pigs from the farm. She seasoned it up with all her different seasonings and it was absolutely the best. I make it once a year for our Christmas morning breakfast-it’s a special treat and brings back lots of great memories-
Everything you did to cook and serve that biscuits & gravy is exactly how I remember my grandma doing it and she was from the mountains in West Virginia. You pass the test with flying colors, even breaking the biscuits up. God Bless.
Even more than the recipe, I just appreciate that you appreciate grandma's way of doing it so much. Also, in my neck of the woods if a fella tears his biscuits up before putting on the gravy we just figure he doesn't know how to use a knife.
@@MasterofScrutiny perfect response now we know who's alleged grandma's knew how to make biscuits and which ones made hockey pucks that needed broken down!
From the Bob Evans website: "Bob Evans Farms got its start when our founder, Bob Evans, began making sausage on his southeastern Ohio farm to serve at a 12-stool diner he owned in nearby Gallipolis in 1948."
My grandmother made two versions of this gravy with one significant difference. The difference was my nana would take the sausage out to put in at the end or she’d make patties and tear up the sausage to put I. The gravy at the end so basically the actual sausage is set aside leaving only fat in the skillet. So the two different versions 1. Just like yours and 2. The flour add a pink of sugar and cook/brown the flour to a medium brown boarder line burning the flour. I swear that browning the flour to a darker/dark brown gives a flavor that is incredible when you wait to salt the gravy after you cover the biscuits….There’s a sweet, savory, amazing flavor especially with the Bob evans sage and the Jimmy dean origiinal. It’s worth a try. Also this next thing is for making large quantities and everyone says it can’t work but they’re surprised every time and end up eating their words. So after cooking your flour and adding your milk and the gravy is super thick. To thin down the gravy just use water. My nana could double the gravy just by adding water and it was like manic and I’ll be damned it tastes the same. Ps thanks to your video I got to recall many memories that I haven’t thought about I. A long time and I’m grateful! Thank you!
Yep my Mom told me 40 yrs ago after making the same recipe to add a cup of cold water to smoothie the gravy out and it works every time. Thanks dude for the memories!
I’m Australian living in California and I made this step by step this morning. It was outrageously delicious! I was half afraid that at any moment you were going to knock down my front door and call me an evil turd 😆
I find that you can add onion in the form of purée or grated onion or simply onion powder if you really miss the onion taste. Grating an onion sucks and onion powder usually isn’t the best flavor around. Dicing it fine and cooking it way down works but then you have tiny onion chunks in your gravy that’s perfectly good without it. Still, if you do want that onion flavor, grate it and cry.
Bobs grandpa probably started the sausage recipe. bob evans did not just pop up one day!! (granted it's nasty stuff, but give the fella a break! ) he does have one of the better suasage gravy n biscuits recipe out there. he's even one of the few that knows to use a metal spatula on cast iron and on sausage gravy!! Kudo's to him what's your recipe susan? we'd love to see it in action! (no store bought stuff now!!)
Modified my recipe to use bacon grease, which I always have in the freezer, instead of what I usually use (butter or lard) and it turned out great. Thanks for sharing.
I still make my dad's recipe till today. He was from Tennessee n raised me since I was five. Great man, God rest his soul. I'll keep the tradition in my fam
Handing down family recipes are the only things that will never tarnish. I have a recipe for dinner rolls, that I got from my sister who got it from her mother-in-laws mom. I did some research and found out that it's just a basic recipe.
Sir let me just say my son and I are biscuits and gravy crazy. I just tried your family recipe and let me say My hats off to your family sir. The best I’ve had yet , love it and will be my new recipe forever!!!
@@austinrussell4987 well, all I know is my Granny and aunts didn't. Not saying I don't believe it, just that they did not, and maybe we were lucky. Idk....
Made with original Bob Evans...added a little half/half to the milk and more black pepper than I thought it would need. My goodness!!! Hands down...the BEST gravy recipe I've ever tried. Thanks for posting sir, it's a keeper in our house!!! YUM!!!
Omg! Finally, someone on RU-vid who understands how to make gravy for biscuits. Thank you! On an actual cast iron skillet. Thank you for keeping the dish honest.
We say sausage gravy and biscuits so i guess we are all idiots. My wife makes a "sausage gravy". She uses reaular plain grond pork and seasons it to perfection. She got the recipe from her grandad down in Arkansas.
@@shack109 You are not an idiot. It is so easy to make. If you can cook then you can make biscuits and gravy. If you are a cook and you are from the south, then you should be able to make this meal. If you cannot watch anyone except this IDIOT. There are tons of videos so that you can learn. The biscuits and gravy is so good served with apples
How long pigs been around? obviously before Bob Evans sausage.So sausage from the pig could have been a hundred years ago.It doesn't have to be Bob Evans.
@@jwjeffrey He said his great-grandmothers and his mother were using the exact recipe for over 100 years and we MUST use Bob Evans sausage. My great grandmother made her own sausage. So did my grandma. My mom bought Jimmy Deans. We don't have Bob Evans sausage in my part of the country.
I give him props for for sharing his recipe. His family obviously used whatever sausage they could get. Sausage gravy has been around more than 100 years.
I’m from Nova Scotia Canada and have never tried biscuits and gravy before, I always wanted to try but never had the opportunity until now. I was surprised it was a white gravy made with sausage and bacon grease. The recipe was delicious will definitely make it again
I was skeptical at first, but when you broke that biscuit apart, I said YES, this man is the truth! this is almost identical to how my mom taught me to make it. good stuff!
You like Pillsbury biscuits out of a can? Those weren't homemade biscuits, he got those from Walmart. And he ain't making biscuits and gravy any different than anybody who gives a shit.
@@gregorygwest well alright then hillbilly Ken. Yea I like biscuits out of a can. I also like homemade biscuits. And apparently he is making them different than anybody else cause it looks new according to a lot of comments on here. So take your sarcastic bullshit ass on somewhere.
@@Hallowedpoint85 This is how Buscuits and gravy are made ! No Cheating with canned crap ! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_GN1lh9q5WE.html
One of my favorite breakfast meals! I use pork from the pigs here on my farm...and with a freezer full of pork I forgo the store bought stuff. Also, I use toast instead of biscuits, and over easy two eggs to top off the entire mix.
@Real Dudes Party Nude Wow, no bud. I have been cooking on cast iron for 42 years, you can't scratch off oil that is cooked IN to the metal. What you have is baked on crap from never cleaning your pan... That's just nasty
@Real Dudes Party Nude "seasoning" is a polymer created by cooking oil carboxylated by high heat. It forms a molecular bond with the atoms of metal below the surface of the pan. It can not be scratched off. Sorry to inform you, but you need to wash your pans better...
My first experience with breakfast gravy was with hamburger (sos) and had a nice garlic flavor. My recipe is pretty straight forward. Garlic salt and lots of black pepper. Also a quarter cup of sweet cream with the milk. Whether it's sausage or hamburger I do it the same way. I remember my grandmother always had a folgers can of bacon grease to cook with but she used it for other cooking.
You can always add flour, just not by itself. Make a whitewash with flour and milk, or mix the flour with fat like butter or bacon grease until it is slightly sticky, then while whisking, add either of those in small amount while the gravy is hot. Just in case you added too much milk, you can still save it.
My family back in Mesopotamia use to make this recipe for the loaves of unleavened bread. Very old recipe from 2000+ years ago. We used Bob Evans sausage also as is traditional.
Both my grandparents ,mamows we're excellent cooks! I'm 50, an from tennessee.neither one worked, just stayed home and raised large families.miss that cooking so much.all from scratch. I've been married 3 times an none of them come close to mamow.hell my wife now don't even cook! I do all of that!
I have made other types of gravy before, but not this classic sausage gravy. Just made it for the first time using your method and it was an absolutely smashing success! Thanks so much for sharing your family recipe, and for keeping it simple for us beginners! FYI - I didn't have any bacon, and am snowed in, so I used a couple sticks of butter for the fat, and that worked just fine.
I make the bechamel just as you do, but using butter, flour and 1/2 and 1/2. Then add browned/drained Jimmi Dean (hot) bulk sausage. It's very good, but I'm looking forward to substituting bacon grease for the butter. Because . . . . everything is better with bacon. I like Michael's idea below of adding the bacon bits back in as well. Thanks for posting.
I turn this video on every time I make "biscuits & gravy." It's become a tradition to make them with you! For Father's Day I used venison from a deer my hubby got this season. Delicious!
@Dayton I’ll admit Bob Evans is the best in every thing, mashed potatoes, Mac n Cheese etc. so the sausage would have to be great. I also like milk and self rising flour (WhiteLily), so I guess I’ll be trying this, with homemade biscuits. That looks so good!!
That measurement on the bacon grease and flour is called a TLAR measurement (that looks about right). Every good cook is familiar with that measurement.
1) the exact measurement for flour and grease is that you want it to be 1 to 1 by weight. I never weigh mine out, but if you want to give measurements, that’s generally what you’re shooting for. 2) you should try adding in a bit of heavy cream. Not gonna say it’s outright better, but it’s a little different and adds a nice texture. 3) if you’re gonna be so particular about what you call it, might want to start by making your own biscuits.
I started making Turkey gravy for my turkey dinner. Then saw this. My mouth is watering. Looks like biscuits and gravy one day this week for breakfast 😁👍
This is why zoomers are dumb. People did used to make their own sausage back in the day genius. He's probably pointing out Bob Evans for all the normies out there as the best you can get at the store. Make your own sausage and it's even better.
I agree with most of these posts. All the negative comments on how people should eat is crazy. I think this recipe was stolen from Denny's 100 yrs ago, wait over a 100 yrs ago.
I woke up craaaaaaving this!! 😂 Going to make it today! Thank you for sharing such a delicious recipe. I can’t wait to try it and keep it in our family for another 100 years if it’s the winner! My mom and I have a “keep” pile and a “never making again” pile for our recipes- I have a feeling this will be the keeper!! 🙏🏻
Go to a small town that has a slaughtering plant and buy the sausage. It will be way better then this store bought stuff. This guy ahs no clue when it comes to meat... look
Thanks for the recipe. I’m puertorican and I just learn not to long ago how to eat sausage gravy and now I can’t stop eating it. So today I decided to look for the recipe and boom first video was yours. Thank you for sharing this.
Decided to follow this fine recipe this morning! Seriously the BEST! So happy I had store bacon fat in my fridge! Knew it would come in handy 🤣 great recipe! Can’t wait to share with family and friends!
You have a relaxing voice, and your instructions are interesting, straightforward, and easy to understand. You would make a very good Home Economics teacher.
I was reading through some of the comments. Some people are too literal. It is a good and simple recipe. Looks great and you explained it well enough for someone who might not know how to make gravy.
It's what he says and the way he talks about other people that makes him a moronic idiot. He's definitely no expert. I wonder where his great grand maw bought bob evans sausage 100 years ago. I've always called it sausage gravy because it's made with sausage. Chicken gravy is made to eat with chicken and uses the faun and grease from frying the chicken. He's no expert except in the case of being an egotistical bozo. IMHO Oh, and one more "Southern" thing, bless his heart!
His problem is that he said it's his family recipe. This is a recipe that has been handed down for many generations, by many different families. PLUS HE'S USING A METAL UTENSIL IN CAST IRON. Sorry, he hit a nerve.
Thank you Dayton for sharing your grandmas recipe. I've always gone the sausage grease only route with blue and gold sausage. But this looks like heaven
I've tried Jimmy Dean and even the sausage from Sprouts. I don't remember the brand name for the sausage from Sprouts. One store in my area makes their own breakfast sausage and it worked out fine. I've tried it with bacon grease and without bacon grease. But it all ends up tasting good.
Correction . The biggest mith is having to cook your flour before adding milk. Make it both ways and you"ll see. Do yourself a taste test from the bag. You cant taste AP flour but you can taste self rising. Anyway, the flour cooks the whole time you are cooking your gravy. Nobody can convince you because that what gramma said. So do it both ways and prove it for yourself. Heres my gravy recipe: 1/2 cup AP flour, 1/2 cup oil, butter or grease (bacon or sausage grease) and a quart of milk. Salt and pepper to taste. Add 1/2 tsp sage if prefered. Mix the oil and flour, then add the milk. bring to a slight boil and thats it. See, I didnt insult anybody. Of course I"ve been using this recipe for about 300 years,,,,,You belive me, Don't ya?
After listening to this dude, I figured out that I must be an idiot ! I'll stick with my wife's biscuits and gravy and the recipe has been in this family now for 4 years !( P.S. my wife doesn't call me an idiot) !
Hey boss, I'll tell you how you can add flour even after you add the milk! Listen up! Dissolve ( heat up) some of that bacon grease and stir flour into the grease and as you stir, add it to your gravy and WA LA, you've just thickened your gravy! OLD TRICK ! TRY IT!
@@janolinyk5566 not in all parts of the country it's not. If your anywhere even close to the southern states of the u.s., there is a huge percentage of the folks that will say "Wa La". We dont care, not worry about proper pronunciation, spelling, political correctness, gun control, etc south of that durn Mason dixon line. A sure fire way to let someone know that you dont hunt, your afraid of salt, you wont use lard, you dont spit, and that you hail from one of the big metropolises is to come in and say "Voila " instead of wa la. You can take all of that political correctness and take it back to Chicago, New York, Los Angeles, etc. I don't know why everyone needs to feel like they have the need to try and correct the way everyone talks tonight folks, sheesh people, have any of ya out there reading this stuff ever heard of an area having their own "local dialect "? We are all different and I'll be damned if I'm gonna talk the same way as all of the damn Democrats want us to do!!!!!
Only someone who's stupid or evil would add roux to extend a gravy! Just kidding... but it's true...not really... but evil or stupid... I'm just goofing. .. but...
You tried his now try mine. And sees who's is better his or mine. Find you a small town with a slaughtering plant and buy the sausage and make it. See the difference in taste also hotdogs to.
Hell of a "100" year old recipe with the key ingredient (Bob evans) sausage founded in 1948. Im so confused.....Looks like a very typical sausage gravy used by hundreds of thousands of people.......
I love your recipe. I also add bacon grease to my sausage for gravy. I use Wondra flour. Amazing. It cooks down quicker than AP. I also add half and half with milk. Just thought I would share
what's your recipe, if i may ask? I like sharing recipes! I use walmart all purpose, or what every the cheapest i can find . i won't use sausage with MSG in it.
Everyone's an idiot it seems. Says the guy using a metal spatula on cast iron. Also I think this recipe has been in every southern family for over 100 years.
It’s funny how many different rules there are out there about cast iron. They are hard as nails and can handle anything but being left wet. Just because his “rules” are different than yours doesn’t make them wrong.
@@leslyrazo5202 was this your first attempt? how'd it turn out? My last batch: 2.5 pounds of store ground sausage, 3 good bacon strips diced to 1" chunks (or so), 2 or 3 tablespoons of bacon grease. one large onion chopped up. a couple tablespoons garlic powder, 3 medium canned jalapeno's. first i sauted the bacon/bacon grease, garlic and onions. when the onions where clear and the garlic will cooked, i added the sausage and cooked it till done. then i added about 1/4 cup all purpose flour, maybe a little more, dusting lightly and cooking it into the grease (in the center of the pan) slowly (with the rest of the ingredients to the sides of the pan) after it was well mixed in, i stirred the gravey (flour grease mixture) well into the sausage mixture, browned it (flour gravy too). when it had it slightly browned i added milk, probably a couple cups, adding it slowing mixing it in and slowly stirring for a consistent consistency. until i liked the thickness (knowing it'd thicken as it cooled enough to eat). that was my best batch ever. but then i say that with most batches too!! oh, yea almost forget, when it was done i added about a tsp of ground sage along with salt n a lot of pepper to taste.
Making this right now. Have bacon grease in fridge from few days ago. This will be sooooo good. I am however using locally market made bulk sausage. Thank you for posting this. I never made any gravy before.
Sorry dude, I was cutting you some slack until the very end. First off I'm not sure where your granny was getting Bob Evans sausage a hundred years ago but I'm pretty sure she wasn't putting a pound of some very lean sausage in a small batch of gravy like you are. Back in the day you butchered a hog in the fall and tried to make it last through the winter. Biscuits and gravy is a way to stretch a little meat to feed a big family. You want a lot of fat in your sausage for the roux and the flavor. The amount of flour is determined by the amount of grease that renders from the sausage. The milk determines the consistency at the end. We're not making creamed sausage, we're making sausage flavored gravy with a little meat. I've only been making S&G for about 40 years but I'll cut up the biscuits anyway I want thank you.
This is his families recipe. That doesn't mean 100 years ago his grandmother was using bob evans sausage. It's just what they came to use over the years. Doesn't change the goodness, method or outcome of his family recipe.
Stephen Herl ....i was also wondering where granny shopped..lol...I also make kick ass gravy. But i use equal parts can condensed milk and water. The flavor isnt as sweet...my opinion..lol..his gravy is meat, lovers supreme...wouldl like to see his spoon drop biscuits..lmao...i roll my biscuits and pinch them off..an old friend of mine called them " cat head biscuits"...i love good, simple home cooked meals...
