Country Style Sausage Gravy #Shorts
Nothing gives you that satisfying, stick to your ribs heartiness like country style sausage gravy. It's great on biscuits, eggs, toast, grass clippings, you name it! And it's so easy to make.
1lb - Breakfast sausage
1/3C - White AP flour
2 1/2 - 3C - Half n' Half / Milk mixture (my preference)
Salt and Pepper to taste
Brown the sausage, stir in the flour until the sausage becomes pasty like a roux and then slowly add your milk. Stir on medium - high heat until it bubbles and becomes thick and that flour taste begins to cook out.
Serve and enjoy!
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You don't know till you Dan O: Biscuits & Purnells Sausage Gravy
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The best Dan seasoning on the market.
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Low Sodium = More Flavor
When using Dan-O’s, you can be a lot more aggressive than you would with other seasonings, because you’re not using a bunch of salt.
By sprinkling Dan-O’s aggressively we are adding flavor and allowing the herbs and spices to really penetrate our food, cooking real flavor into it while not overpowering your dish with salt — all while still getting a great, natural sea salt flavor!
Dan-O’s still has a great salt flavor because we use all-natural, unrefined sea salt. Most other seasonings not only use too much salt, but they also use cheap, chemically broken down salts that are actually bad for you.
All the Dan Uses
Why Dan-O’s is the Most Versatile Seasoning on the Market!
Pan sear, grill, smoke, bake, blacken or fry Dan-near anything.
Create soups, sauces, marinades, and vinaigrette from scratch.
Try replacing your salt and pepper shakers with Dan-O’s for a week to sprinkle on everything from eggs, potatoes, pizza, pasta, rice, chili to even casseroles.
Mix Dan-O’s and parmesan cheese in a separate bottle for your own Dan good parmesan mix that’s great for pizza, pasta, or even on popcorn!
SUBSCRIBE: | WEBSITE:
SOCIAL:
• TikTok:
• Facebook:
• Instagram:
• Pintrest:
SHOP:
• Dan-O's Variety Bundle:
• Dan-O’s Big Bottle Variety Pack:
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• Dan-O’s Bring the Heat Bundle:
SWAG:
• Dan-O's Yum Yum Get Ya Sum Hat:
• Dan-O's Flag:
• Dantastic Tee:
ABOUT:
The best Dan seasoning on the market.
Taste and see why we say You don’t know till you Dan-O!
Low Sodium = More Flavor
When using Dan-O’s, you can be a lot more aggressive than you would with other seasonings, because you’re not using a bunch of salt.
By sprinkling Dan-O’s aggressively we are adding flavor and allowing the herbs and spices to really penetrate our food, cooking real flavor into it while not overpowering your dish with salt — all while still getting a great, natural sea salt flavor!
Dan-O’s still has a great salt flavor because we use all-natural, unrefined sea salt. Most other seasonings not only use too much salt, but they also use cheap, chemically broken down salts that are actually bad for you.
All the Dan Uses
Why Dan-O’s is the Most Versatile Seasoning on the Market!
Pan sear, grill, smoke, bake, blacken or fry Dan-near anything.
Create soups, sauces, marinades, and vinaigrette from scratch.
Try replacing your salt and pepper shakers with Dan-O’s for a week to sprinkle on everything from eggs, potatoes, pizza, pasta, rice, chili to even casseroles.
Mix Dan-O’s and parmesan cheese in a separate bottle for your own Dan good parmesan mix that’s great for pizza, pasta, or even on popcorn!
Biscuits & Sausage Gravy | Pour Choices Kitchen
Biscuits and gravy. The next best way to put someone to sleep after ribs. Homemade biscuits along with a savory sausage gravy. The best part is this comes together really easy and pretty quickly, allowing you room to add your own flare to it for future cooks. Delight your brunch guests and flex those baking skills.
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Grocery List:
Biscuits:
15 oz all-purpose flour
2 Tbsp white sugar
4 tsp baking powder
½ tsp baking soda
1½ tsp kosher salt
8 oz unsalted butter, frozen
1¼ Cups buttermilk, cold
2 Tbsp unsalted butter, melted
Finishing salt
Sausage Gravy
1 lb breakfast sausage
1 sprig rosemary (optional)
2 Tbsp all-purpose flour
1 Cup whole milk
Salt and pepper to taste
⅛ tsp freshly grated nutmeg
Five-Ingredient Biscuits and Sausage Gravy | Kenji’s Cooking Show
Ingredients:
For every 3 biscuits:
1 cup (5 oz.; 150g) all purpose or soft wheat flour
1.5 teaspoons (about 5g) baking powder
1/4 teaspoon (about 3g) kosher salt (if using table salt, that’s 1/8th teaspoon)
5 ounces (about 2/3rds of a cup) heavy cream
For the sausage gravy:
4 ounces (120g) breakfast sausage (plus a little butter or oil if it’s too lean)
1 tablespoon flour
1 cup heavy cream (milk will also work)
Freshly ground black pepper and salt
1. Preheat an oven to 425F. Combine the flour, baking powder, and salt in a bowl. Add the heavy cream and mix into a shaggy dough. Do not knead it. Dump it onto a floured work surface and for it into a rough log about 3 inches wide and 9 inches long. Cut it into three biscuits with a sharp knife. Transfer to a baking sheet and bake until golden brown, about 15 minutes. (You can brush them with heavy cream or melted butter before baking for darker and more even browning, if you wish.)
2. Meanwhile make the gravy: cook the sausage in a medium skillet over medium-high heat, breaking it up with a wooden spoon until it’s not longer pink. If the pan is very dry, add a couple teaspoons of oil or butter to moisten it. Add 1 tablespoon of flour and stir to incorporate. Whisk in the heavy cream or milk. Bring to a simmer while stirring frequently and adjust the consistency with more heavy cream or milk if it’s too thick. Season aggressively with black pepper and salt.
3. When the biscuits are done, transfer to a plate and smother with the sausage gravy. Serve.