Country Style Sausage and Gravy | Biscuits and Gravy

[Music] what's good at everybody and welcome back to my channel smoking and grilling with me a V now you read it you know what I'm doing now what's the model for this channel it's taking the mystery out of cooking and simplifying these recipes so with that being said I'm not free to over talk it so let's get it okay so as you can see it's not a whole lot of ingredients right so we got one pound right here of a ground pork I'm gonna be using 1/3 cup of just all-purpose flour 2 tablespoons of this butter and this right here this is your milk this is whole milk if you guys got 2% or anything that's like less than whole go ahead and add just a little bit more of the flour right you got to have the pepper right so this is a two teaspoons of pepper and here's about it eighth of a teaspoon just a little bit more than I hate in between 1/8 and 1/2 teaspoon of red crust you know peppers right here we're gonna give it a little kick and then you got to have salt so this right here this is for the look and the flavor and this right here this all right that's coach this all it's for the flavor and then listen in today's time i'ma show you guys these right here so you can look at this and you could just see I'm trying to say it like this you're not sacrificing no taste these right here you can catch them wholesale at the store half the time they're only a dollar you know for these are buttermilk biscuits so it's all about the gravy that's what's gonna turn it over the top so I'm gonna show you guys just how simple it is so you guys can put this out you know any time of the week especially not going that Sunday you want to get up put these in the oven you follow the instructions for the biscuits and you make it happen now let's get this gravy going okay I got my biscuits in the oven listen they're gonna go for 15 minutes right so what I'm gonna do is I'm gonna go ahead and start bringing my cast-iron skillet we're gonna bring this up we're gonna start off with a medium high heat right here hit start so what I'm doing is I'm preheating this so that this can get it hot and get warm you know throughout it takes a minute just to get everything going I'm gonna be using a little olive oil once I put the pork in here you know to start getting it to cook other than that we'll wait to this come up and then we're gonna go ahead and just act don't have our pork okay just had just a little bit of olive oil we got a little heating here I'm gonna go ahead and add my pork now you want to get yourself a wooden spoon and look we're gonna use it to break it up this is why I love having a flat edge wooden spoon you know I mean for one if you're using Teflon you know skillet or something like that it doesn't scratch the bottom and look it's just perfect for me to go ahead and hit them and hit it flush you're not I meaning that just breaks them up because the objective is to get this small remember this is going into that gravy so right now I want to just keep on letting it cook keep on breaking it down then I wanted to get rid of all of this pink because we want to cook it almost til is almost gone even if you go all the way that's okay too but you almost don't want to see any peat it's not quite as fine but remember the smarter you get just to break down the smaller is to be inside of your gravy right so this is what we got right now go ahead and get your flour and what I do is I just sprinkle it on I try to do it evenly you know throughout so you just do it like this then you want to go ahead and just start cooking that down a little bit let this port absorb some of this flour and cook it down once I got it pretty much mixed up this takes about you do fill it with your spoon - you're filling thicken up you can see the way are starting to clump up like this now I'm gonna go ahead and add my two tablespoons of butter as soon as this you know melts what I'll do is then it'll be time for me to start adding the milk now you want to start adding your milk we just go ahead a little bit in at a time so it's almost like we put about one cut right then we just keep it moving like this because remember we just wanted to get a nice gravy I know you got to see you're starting to you know transform and did that gravy right now but you got to keep on stirring it if you guys have been watching before a minute you know when we make these gravies it's all about keeping that that spoon that elbow your wrists everything needs to just continue to stay moving and it is he now as it starts to thicken up right we're going to add a little bit more I'll say just a little bit back remember I always tell you it's better to put in a little than to put too much there's nothing you can do when you put too much you know so right now we just do it like this we got to stay out of this heat and we start letting it begin to thicken up now you remember that pepper we're gonna go ahead and add that pepper to it and right now how much you start with like it just two pinches of kosher salt you know then we gonna work this in then we're gonna keep it moving we're gonna help it to thicken up as it cooks under this heat I can tell you right now two teaspoons that's being that's just being fair with it I'm probably gonna add just by looking at it right here but I like to see my pepper in there I might add some more to it right now I'm gonna go ahead and add the rest of the milk and now we got these pepper flakes I'm gonna go ahead and add the pepper flakes now it's just a little bit of a little hint of a little bite you know now it's up to you you guys wanted to be a little bit on the hot side you can do that too we're gonna keep it moving just like this we already cook this way on down until we get to desire thickness that we like now I'm gonna add about another teaspoon of black pepper I'm gonna get this mixed in keep it moving and then we're gonna do a taste test see if it needs any more salt or anything like that it's sticking thickening up nicely look at this right here can you see that all right now I'm gonna go ahead and give it a taste I reducing my heat down to medium right now whoa let me just show you this you could just see hi there it is right there so you guys can get a close-up you know get you some fresh now I want you to see hi coach the spoon right here like I said I got it on medium I'm getting ready to put it on a medium though I just want to taste it to see if he needs any more song you could use just two I might add just a pinch to it and we'll leave it like that stir now why are you waiting on your biscuits if it thickens up too much you can just add a little bit more milk to it just to thin it out but I'm gonna keep it right here I'm going down to low right now we're gonna leave it like this then we're gonna wait for these biscuits to be done as soon as the biscuits are done then we gonna go ahead and put some of this on top then we finish okay here you can see look the biscuits are ready hey you know what you can't beat this if you take a look at them those are just like they look perfect and they taste great and you can't beat the price so remember the model of my channel is simplifying these recipes and taking the mystery out of cooking okay you just saw you know just how the biscuits look of course that's Pillsbury and they bread now let's go ahead let's give this a stir because this is what it's all about right here I want you to look at this consistency right here look can you see that that's what I'm talking about right there so with that you got just going now I'm gonna go ahead and plate I'm gonna go ahead and just take one of these we're just oh man open one of these up like this and I'll probably take another one now I'm gonna go ahead and now we're gonna put just gravy on top uh uh yeah look at that y'all that right there if that don't say sausage gravy to you I don't know what wheel now remember if it's too thick for you all you got to do is you can add your you know a little bit more milk just to thin it out like this right here this should do it and I want you guys to tell me done in the comment section below are you gonna put this in a rotation and did you even know it was this easy to make now that you just seen you seen how thick that gravy was remember if you need to make it a little bit more you know if you want it to be a little loose just add yourself a little bit more milk and give it a stir and then loosen right up other than that I'm gonna go ahead and get me a bite you know I mean a so let's get it [Music] yeah Oh No hey I can't do nothing for laughs I'm gonna just say this this right here is a traditional style you know I say country style you know biscuit and gravy you know recipe right now you want to send it over the top oh let me just say this to it got a little heat I don't know how to say it I don't know if you want to say on the back in or whatever with those red pepper flakes listen you might want to start with an eighth of a teaspoon if you like to you like the heat go ahead and go with a half a teaspoon right now seasoning options you can go ahead you know when you're seasoning your pork you can add yourself about a take a teaspoon of onion powder you know you can spruce this up any old kind you want any little kind of way you like and also I didn't do it in this one but I always do it I did this just to give you guys like the basics right but I always add some onions to it saute them down along with the pork you know I mean get them going and I go from there so with that being said listen make this let me know what you guys think down in the comment section below hey thank you for watching don't forget to smash that like button and subscribe and tell everybody out there there's a channel out here that simplify on these recipes and taking this mystery out of cooking and you guys have been watching me for a minute you know what I'm about to say that's right I'm out of here peas