Biscuits & Gravy | How to Make Breakfast Sausage

[@unamericano]

I didn’t know there was someone out there with my exact Tastes until I started watching these videos. From the consistency of the gravy to the doneness of the eggs it’s all spectacular!

[@allthingsbbq]

Thank you so much for watching & for reaching out!

[@johnloschiavo3531]

This man has an intimate understanding of flavor. I fux wit it

[@joecoscione3294]

Lol this recipe is so spot on to my grandmas. We take pride in our gravy. My dad & I made 30lbs of homemade breakfast sausage 2 months ago that is amazing. We add a little maple syrup to it to add a sweeter flavor. When you topped it with two fried eggs & hot sauce at the end, I about fell out of my chair lol. We share the same qualities. Well Done buddy.

[@jasoncrawford5370]

One of the few channels with no ads! Chef Tom, your recipes are outstanding and the products in store are fantastic!

[@aarondehn]

No ads because every video is an entire ad of 10 different products...

[@allthingsbbq]

@@aarondehn the secret is out! 🤑🤑🤑

[@arthurford829]

It’s 9:30pm and these are making my mouth water...then Chef Tom hit it with the fried eggs!

[@samuelrspade]

By far, THE BEST biscuit receipe on KZbin! I'm not able to grind my own sausage so I'm on my own there. Been trying to get my sausage and biscuit game nailed down. Finally getting there. Thanks!

[@vissitorsteve]

One of my favorite cooking shows, maybe even THE favorite. Not only great recipes and inspiration, but FINALLY a host who focuses on the food and technique instead of trying to be funny and entertaining by making it about himself. I agree with a comment below, this show should be getting not only 100K views, but 100K likes!

[@ganker87]

why is this guy so likable? he's the cool brother in law that always grills and has beer for everyone. then offers to change your oil and use his shop vac to detail your ride

[@beetlebsr]

Well done, chef Tom. Your recipes and presentations are buttery goodness.

[@stephenatkins443]

“This is comfort food at its finest.” NO KIDDING! What a GREAT recipe. Thanks for ideas and recipes. Love the channel.

[@Kevin_747]

Without any reservations this is my most favorite meal on the planet. Well done Chef Tom

[@GasMan444]

My recipe for the gravy is very similar and I can tell you it's delicious. I fry some green onion and bacon in the hot pan before adding the milk, flour, and sausage and it is amazing

[@archiephillips1010]

You have no idea how relaxing this channel is

[@DavidHortonJax]

I love your presentations, great camera presence for your videos. Thanks for sharing this one on sausage gravy and biscuits!

[@tntsher]

Chef Tom is my Smokin' Sensei, and now my Biscuit Bro From another Mo!! Gotta try that on the Biscuits for sure!

[@Guitargate]

Tom. Subbed. These are tremendous videos brother!

[@joew8211]

Great vid as always chef, when are you gonna be releasing a cookbook?

[@pccebu]

Made this tonight but used 1 pork cube with some homemade stone house seasoning. and didn't use a smoker to make the biscuits but used some dinner rolls instead. Also made the pork sausage using the same recipe came out amazing. One of the BEST videos i have seen for cooking B&G Thanks for making it so clear in your video! Subscribed and liked!

[@christianvargo3794]

Excellent video! Made this this morning for my family. All are very tired and losing to obesity, but we’ll worth it. At least I feel confident that the couches are not going to float away. Gravy method was spot on with roux and the sausage. Gravy was smooth and packed with flavour. Biscuits had great rise as well. Much thanks. Your videos are awesome!

[@allthingsbbq]

Thanks for watching!

[@philiprenaghan4237]

Was just looking for a scratch made sausage recipe yesterday for the first time - you're the man Chef Tom! You read my mind! Gonna try to recreate this recipe in Spain

[@victoryredzq8]

I bought a yoder smoker because of this channel.. Chef Tom is awesome!

[@allthingsbbq]

Thanks!

[@weasel81]

Sweet baby Jesus, that looks good. Wake up have that for breakfast and go right back to sleep. Chef Tom anytime you come to Toronto Canada you have a room at my house.

[@suecastillo4056]

No Tom... come to Santa Barbara instead!!! You can have your own room and a pony...hmmmm? 🤣🤣🤣‼️🤩🤩🤩🤩🤩🤩‼️🤗🤗🤗🤗♥️

[@mike333h]

This is probably the 5th time I have watched this video, and I still have a foodgasam every time!

[@vickyannpaintingwithoils]

I simply lost my recipe for my breakfast sausage seasoning and went in search of someone's who sounded similar. I just listening to you spout off what you put in it, and I put a dash of this and a dash of that on your list. I don't measure because I know what I like. I left out the brown sugar because I don't like maple or sweet in my breakfast meat, and it turned out exactly the way I wanted it! I skipped through about three other recipes and stopped on yours when you listed sage first. Anyone who lists sage first wins in my book and gets a sub! Thank you, Merry Christmas, and God Bless you!

[@allthingsbbq]

Glad you found us! Even better that this inspired your breakfast sausage. Stay tuned, lots of great recipes to come. Thanks for watching!

[@timmartinez135]

Love when you drop new content. The degree of difficulty seems high , but I will keep it in mind. Thank you chef.

[@k.k.52]

One of my favorite meals to make! Another great video from ya'll. Just as one said, how do you guys not have more views!? Your editing is second to none, and you guys are constantly putting out fresh content! I for one appreciate it....

[@johnsmith-sv1vr]

I always enjoy seeing your videos in my notifications. Chef you have literally knocked it out of the park again. I'm building my collection of your rubs and spice mixtures. The RBRS Bovine Bold with Cattlemen's Tri-tip is my go to for briskets now. Still saving for my Yoder YS640 but it won't be long now!

[@1984BBQ]

Great recipe !!! I love biscuits and sausage gravy !!!

[@dugjay]

Finally a bbq show that doesn't come across like some hillbilly in his back yard lol! The food looked fantastic and this is on my to do list. Looking great!

[@sj1roese]

Practically all of the popular bbq channels on YT are done well like this one. Malcolm Reed, PitmasterX, Kosmo...

[@stuartnielson9990]

Biscuits and Gravy, and Chicken and Waffles are my two favorite breakfasts / meals of all time!

[@mikemorrison281]

This brought back a lot of memories. So simple but so perfect. 👍

[@IndiaBlackAle66]

Making this for fight night tonight at my friends house with a pile of ribs. Pumped!

[@chriswaite6413]

Great video!! I just ordered my ys640 from you guys on Sunday and it will be here on Thursday!!! Thanks for all the great videos

[@allthingsbbq]

Awesome! Thanks for your business.

[@ivse9696]

Fantastic dish and presentation by Chef Tom as always 👍👍👍

[@sylwiavaclavekphotography]

Fantastic. Been waiting to use my brand new meat grinder and this recipe is perfect to break the seal on the box. Thanks so much!

[@Forevertrue]

This is one great way to cook gravy. I like my gravy thinner to flow over the biscuits. Gravy is like Chili every individual has a preference. Thanks Tom a great vid!

[@danf16dcc38]

I love biscuits and gravy. This looks amazing

[@erwinpuente3646]

se ve muy bueno me recuerda cuando vivi en Oklahoma ese sabor no se me olvida delicioso, gracias por compartir.

[@VyNguyen-vs4gf]

I’ll try this today but with my own sauce for the sausage, thank you chef Tom

[@allthingsbbq]

Thanks for watching!

[@paulhughes3961]

Definitely in my top 3 things to have fir breakfast. Really like your recipe, I'm going to try it out next weekend.

[@markunreal99]

Love the video and tips and tricks, my daughter and watch every week. She wants me to make everything you guys make!

[@hlvasquez112773]

That looks and probably tastes AMAZING!

[@theartofshwa]

This channel kills me. Everything looks so delicious.

[@mtb_landin]

We don't really have this in Denmark but I will surely try to make it.. looks amazing :)

[@jdstencel6203]

Just a quick tip for anyone using a grinder of any make model or size this will make your clean up after the fact a breeze. After all the grinding is done chase a few pieces of regular store bought bread thru the grinder to clean the worm, its chamber and the die. That trick makes life so much easier. If using rusk in the recipe it can be done with that as well...but since rusk is very rarely used in sausage making anymore some cheap white bread from the store works just the same. Just dont use it and discard it and chalk up that 10 cents worth of bread to the grinding game

[@saltycrow]

Looks so good. Better than mine that I made 2 nights ago. My sausage gravy was excellent, but I got lazy and used english muffins, cinnamon raisin flavored cause I do love that savory gravy with the slightly sweet muffin. Next time I will do the homemade biscuits. Definitely looks much tastier and ya know exactly what's in it. Unlike store bought items.

[@AVHaxor]

Excellent video prep, execution, and presentation. I really appreciate a video where: 1. The camera is a comfortable distance from the face of the presenter. 2. Structural detail of the process with no superfluous dialogue. 3. Excellent video pacing. The flow of the dialogue matches the action perfectly. I HATE videos where they stop everything to say what they are going to do then restart. 4. It looks like some dam fine biscuits & gravy.

[@JoslinModels]

Love the videos, I've learned a lot and have improved my grilling. Also just got my lodge reversible griddle and 10" skillet yesterday, love the products!

[@Janky-fn1hb]

maaaan that looks phenomenal

[@auburnfan501]

What savage doesn't split the biscuits before applying the gravy. Looks great btw

[@scarroll413]

Haha I thought the same thing

[@MrScubajsb]

I was loving it. And right before you dropped that egg on, i thought that needs some eggs! Perfection.

[@dtrn750]

I love salsa on my B&G. And I definitely need to try this recipe

[@ohioguy215]

I always mix the salsa with the sausage. Still has that great added flavor but doesn't overpower the gravy. Either way this is a great recipe.

[@jgranahan]

That looks so good, chef Tom!

[@darojos]

Nice job. The biscuits look great. For the gravy, I add 1/4 c diced onion to the meat and cook for 2 min, before adding the flour. Then add the milk to the meat. I think it makes for a more flavorful gravy in the end. More of an amalgam rather then bringing the 2 together at the end. Cheers!

[@pauliepipes2593]

the grated butter is a great idea!

[@johnnunez17]

That looks like heaven to me. Gotta try this one 👍❤️🔥

[@allthingsbbq]

Thanks for watching!

[@blacksheep343]

Omg, my heart skipped a beat, I need this in my life!

[@josephlynn85]

Was going to say the same thing

[@williamcarter1993]

I love these videos. You have everything looking so good

[@danielhamilton9801]

I was sitting thinking, "Yeah this looks good." And then came the Fried Egg Game Changer. Can't wait to make this.

[@Bigudey]

I've never been pissed off and jealous of a person at the same time until he took that first bite, damn! That looked good!

[@pubbeaver]

Tom, congrats on your invite to australia. I wish i could be in sydney to come say hi!

[@allthingsbbq]

Thank you!

[@runninfoo51]

So glad you added the fried eggs on top (me too on the hot sauce)...I would rather eat this than any dessert :)

[@Jampants37]

I've been wanting to make biscuits and gravy for a while now. Might have to try making it all from scratch. My mom used to make these awesome Dutch oven country style ribs, but sadly no longer has the recipe. So if you have a recipe I could try that would be amazing. She would make potatoes with bacon and onions in another Dutch oven.

[@unchainedwiththecapt]

Looks fantastic man! I love me some biscuits and gravy.

[@moeesco36]

Looks great. I'll have to try it

[@FriENTlyFire]

I was about to be so upset before those fried eggs popped into view. Biscuits, gravy, and an over easy egg or 3 is breakfast heaven

[@karinecarde1254]

This man is just amazing!!! Wow!!! 💗

[@USNVA11]

That looked amazing ! Just the way I like it with eggs on top ! 😋 Want to make it extreme ? Sprinkle bacon crumbles on top of the eggs !

[@apocizadabestmayne]

*Drops the egg onto masterpiece* Drooling.

[@sherriek3476]

Really nice fresh grinding .I have one I would love to see a vlog on how to smoke a perfect pizza on a wood not pellet smoker ..and also what kind of stone would I buy to line the smoker with for a pizza stone ?

[@allthingsbbq]

On a traditional offset wood smoker?

[@josephsawczyn1145]

Good, Southern, Biscuits and Gravy

[@everettjasonmatthews7287]

May I ask if yall would please show us how to season and smoke beef shank. It's budget friendly and works well as pulled beef for sandwiches for those that can't eat pork for whatever reason. .Btw keep up the great work

[@mdbaus]

Check out smokey ribs new video on smoked beef shank BBQ sandwiches

[@gennaroturco]

This is phenomenal man!!!

[@pauliepipes2593]

Very delicious looking

[@USNVA11]

Biscuits and gravy = breakfast utopia 😋

[@mindingmyownbusiness6194]

Yum yum yum will run on over to the website.

[@sledgie1000]

Wow mate that looks amazing great video. Keep me coming

[@efg1311]

That’s what I want for breakfast everyday of my life

[@allthingsbbq]

That would be living for sure! Thanks for watching.

[@tropicalvacationsrentals6803]

Love the gravy recipe thanks, Bro.

[@crizz6397]

Best biscuits I have ever made

[@patrick-gc8ew]

the way he said "buttery goodness" had me spooked

[@Jcole3434]

Just curious on the reasoning behind removing then re adding the sausage? I’ve always left it the entire time and it’s great. Looks good tho! Might have to try it this way

[@neilbrewer7117]

I would love to see a chicken and dumplings cook

[@mike7568]

What’s the cooktop you used for this? I’m in the market for a cooktop that’s great all around - deep fry etc… Curious as to your as to your recommendations.

[@rneustel388]

Everything looks amazing!! Is that grinder from LEM?

[@joe13176]

What induction burner are you using?

[@billwilson7782]

Fantastic!

[@ronunger5212]

I deglaze the fond with black coffee, it gives my gravy another depth of flavor as well as great color. red eye.

[@rustykc]

That was some amazing looking BnG! The fried egg at the end sent it over the top! Hey, if you have time do you think you could show us your take on a flat top omelet on maybe like a camp chef or Blackstone, or some similar product your store promotes? Forgive me if you've done this already. I love how your showing making the sausage from left over other parts instead of throwing them away. It would be nice to see a continued series showing this. Like on the omelet you could show us how to make link sausage to go with our omelet and maybe add some left over pulled pork or brisket to the omlet... I dunno just brainstorming but I think the idea is solid and piggybacking off what you've done on this video. Cheers and one day I want to make a trip to see you at the store since I'm close. Cheers, Chef

[@utooberrookie]

What are you cooking the gravy on, an induction cooker?

[@GrillingwithGrove]

So what makes it tacky during the primary bind phase? Is it the fat melting from it being handled ?

[@Kou901]

Would love to see more baking on this channel. Maybe some buns for burgers or sloppy joes

[@joshualetson894]

It all looks so good but idk about the seasoning on the biscuits

[@klconnor1]

You da’man Chef Tom. This looks fantastic.

[@parkwayconcepts8758]

10:30 at night and I'm bout to go hit up the kitchen.

[@risk_it_for_a_brisket5817]

Hey Tom, loving this channel by the way. I tried biscuit last year whilst on holiday in New Orleans and found it rather too sweet for my liking ( I’m a Brit by the way) - just wondering if American biscuit is typically sweet and if there was a way to make it more savoury? Thanks

[@Tommy-T-Bone]

Next up country fried steak recipe 😋

[@SMiller5488]

Yes hell yes!!!

[@dustinmharrison]

what temperature is the milk? I'm assuming you don't want it cold?

[@matthewdunckel890]

Oh my goodness Chef Tom, this is a keeper. Yummy!

[@MooseMeus]

biscuits and gravy. the moment you added eggs was the moment i saw through you.