BTW, we are very aware that Brits have scones but trust me there is a huge difference from our biscuits.

For the record, we DO have the same brown saucy gravy too. We use at dinner on mashed potatoes, turkey, etc. Sausage gravy is different.

This is a good recipe for sausage gravy i've used for years. ½ pound ground pork sausage 3 tablespoons butter ¼ teaspoon salt 3 tablespoons plain flour ¼ teaspoon pepper 2 cups of whole milk Cook In a large Iron or heavy skillet, crumble and cook pork sausage until browned. Drain and set aside. Reserve 1 tablespoon of grease from sausage to remain in pan. Melt butter in the same pan with reserved pork drippings. Once melted and combined, add in flour, salt and pepper. Mix well into melted butter and reserved drippings. This will form a paste or ball. Cook flour mixture for one minute, stirring the whole time. Once the flour smell has gone, drizzle in milk, taking care to whisk mixture the entire time to break down the roux paste into the milk. Bring to a boil over medium to high heat and cook until desired thickness. This should only take 3 to 5 minutes. Lower heat to simmer and add cooked sausage back into gravy. Simmer for 3 minutes or so until sausage is heated through. Taste to make sure it doesn't need more salt or pepper to your taste. Serve over Homemade Buttermilk Biscuits.

@ironwolf9876

Ай бұрын

Solid recipe! The user above posted a very classic sausage gravy recipe that I feel most people would be pretty happy to have with their biscuits! To my knowledge there are a few other different white gravies popular in the USA. The sausage gravy mentioned above but you can use bacon fat instead of sausage and sausage fat and i BELIEVE that's called country gravy. I've also heard of sawmill gravy which allegedly is made with coarse ground cornmeal instead of flour but there seems to be fierce debate online about the validity of those claims. Happy cooking all!

@Hawk-ODA212

Ай бұрын

That's about as basic as it gets, and in my opinion it tastes the best. Some people add cayenne or pepper flakes or hot sauce, but I like this recipe better. Thanks for sharing.

@kenadkins1360

Ай бұрын

It should be said that the sausage is breakfast sausage like the patties from McDonald's not a regular pork sausage you would eat like a hot dog

@Hawk-ODA212

Ай бұрын

@@kenadkins1360 Good point.

@Hawk-ODA212

Ай бұрын

Excellent instructions. Also, do you have good recipe for homemade buttermilk biscuits to go with it? Thanks.- Hawk

The gravy is basically made with the drippings from frying the sausage in a pan mixed with milk, butter and flour and spiced with salt and pepper.

It's important to know that this kind of gravy MUST have American breakfast sausage, which is made with ground pork, spices and most important, sage. If it is any other kind of sausage it will not make that kind of gravy.

@deidres100

12 күн бұрын

Salt and pepper ONLY here in South. NO other spices. The sausage drippings have most of the flavor in the roux. When you add milk or cream be sure to whisk constantly to take out any lumps.

@abeginningwoodworker8169

4 күн бұрын

@@deidres100 I am from the south and what they are talking about is how the sausage itself is spiced, not what you would put with making the gravy. Breakfast sausage in the US that you get in the supermarket will be pork based but it will have other spices in there and sage is the distinctive spice in almost breakfast sausage in the US. If you just buy ground pork to make sausage gravy with you won't get the same flavor. It is also why when making sausage gravy (and I agree that you don't add any spices otheer than salt and pepper) you don't need to add anything else to it. But if you were to make it in say Great Britain where you can't easily find American Breakfast sausage you could add the spices that are normally there to ground pork (notably sage, thyme, fennel, and red pepper flake to taste).

99% of the foods in America can be eaten at anytime of the day. We do not limit ourselves when it comes to food. If I want breakfast at dinner, I eat it. It's the same with every meal. A hearty breakfast is needed when you work a farm or ranch. Biscuits and gravy can be a meal or just a snack. Southern tea is not just tea with sugar either. In the south it is a staple.

@blakecouch4621

Ай бұрын

hell even in my family after church (catholic) we'd all go back to my grandparents and have biscuits and gravy with all the fixins, like some cheesy eggs, hashbrowns oh man one of the best breakfast's

@ramonalfaro3252

Ай бұрын

I can't tell how many times I've gotten up in the middle of the night to make a steak dinner.

@janethernandez724

Ай бұрын

@ESUSAMEX good of you to mention this, I was about to say the something, similar; it is a good thing I found your comment. We definitely do not limit ourselves to when it comes to food here in the United States!

@OneRandomVictory

Ай бұрын

Ain't nothing like some 1AM Waffle House

@anjoleeeickhoff6800

Ай бұрын

Sweet tea has always been a staple at our house here in Illinois too. Actually everyone I know drinks sweet tea so it’s not just a southern thing unless you’re considering central Illinois “southern.” 😊

You can easily find recipes for southern style biscuits and gravy on the internet! Just try a few until you find one you like.

There are 100s of gravies in the US. Each meat has its own and each person makes their own type according to their liking.

@user-fc6nr1zd6f

Ай бұрын

This is such a hard concept for Brits to understand, Brits = if it ain't brown, it ain't gravy.

It's fun watching non-Americans experience our sausage and gravy for the first time and are shocked

My Favorite breakfast meal with a couple fried eggs.

@camillep3631

Ай бұрын

best comfort food ever

@bandxdwayne

Ай бұрын

Don’t forget the scrambled cheese eggs and cheese grits. I wonder what they would say about country ham biscuits and redeye gravy.

@camillep3631

Ай бұрын

@@bandxdwayne they would question their existence up until now and the decisions they've made, LOL

Save one biscuit for jam or honey and butter for breakfast dessert.

Dudes I'm in Southern USA. A great biscuit is fat, *light and fluffy on the inside*, and a little crispy/crunchy on the outside. They're wonderful if made well. Just flour, water and lard. No sugar. Then perfectly blended and kneaded. Yeah they're NOT easy to perfect. But the gray is! Take a fluffy biscuit and put some real butter on it. Then a little raw honey or molasses.... omg freaking heaven! And that's delicious with Earl Grey tea. Mmmmm Ps. We here also have an equivalent to your Beans and Toast... we eat beans with cornbread! Just the beans and the bread. Just like you guys. And they're usually seasoned, cooked long and slow, with a small piece of ham or bacon. And a big piece of crispy cornbread on the side. Or crumbled into it.

@layne6675

Ай бұрын

Biscuits and gravy are not unique to the South. At all.

@franciet99

Ай бұрын

My mom loved to crumble some corn bread in a bowl and cover with buttermilk.

@lazylady8591

Ай бұрын

You forgot to say the beans are pinto beans.

@zacharyricords8964

Ай бұрын

​@@layne6675yes it is.... -.- The south created it, perfected it, and does it right. And its so good that everyone else tries it. Your comment is like saying gumbo isnt unique to the south lmfao.

@martismastiffs

Ай бұрын

Y’all need to make a trip to the US, stay a week and try bbq, breakfast with biscuits and gravy…

The sausage thats used is the loose (mince) pork breakfast sausage There's really no substitute. A similar gravy is used on Chicken Fried steak but without the sausage.

The sausage gravy is made with BREAKFAST sausage, grease from the cooked sausage roux (Jimmy Dean Sausage is best) and a little flour (1/3 cup) and milk added and thickened in the hot pan. There are hundreds of recipes for Biscuits and SAUSAGE gravy on KZread. The seasonings in the sausage is what makes it so damn good.

Excellent reaction Brit Dads! Something to keep in mind, American biscuits are savory, buttery, lightly crispy on the outside, and fluffy soft inside. This Jolly video you reacted to was perhaps made after Josh and Ollie came back from America after they had their chance trying Southern biscuits and gravy, fried chicken, Southern sweet tea, and other delicious foods they never had before. I remember Ollie saying something much like one of the students mentioned here in this video, American biscuits and British Biscuits are incomparable, they are two totally different dishes. We also have various types of gravy including the brown beef gravy, we have chicken gravy, turkey gravy, sausage gravy and a variety of others than you can allow yourselves to imagine. If you like to take a look at that JOLLY video I mentioned, the video is called "Brits try Southern Biscuits and Gravy for the first time!" They went to a place in the State Georgia called the Maple Street Biscuit Company, that was about a year ago and since then they have come back to the states and are still trying out more food they've never had before. One of the nice things about these JOLLY videos when they try with highschoolers/secondary school students is the honest opinions the students give. If they don't like it that's fine, they will say so too. I enjoyed your video reaction! Peace. ☮

There is no reason you guys cannot learn to make sausage gravy and biscuits. There are so many good instructional videos online that are pretty accurate and easy! Just be sure to use the proper sausage, generally one that has sage in it as it seasons the gravy well, and don't go light on the black pepper! Here in the USA we have all different types of gravy, depending on the type of meat you cook. Gravy is simply made with the fat drippings of meat cooked and a thickener. Some gravies are thickened with corn or flour starch, some with flour....it again depends on what meat you have cooked. Open you eyes to the limitless possibilities of food! There is so much more to discover! My mother made biscuits and gravy every single morning for my two grandkids when they were preschool age and she babysat for my daughter. If it was hard to make, she would not have done that!

That’s sausage gravy they served the kids. Our biscuits are light, fluffy and buttery here in the USA. We have all kinds of gravies. We have Sausage Gravy, White Pepper Gravy, Sawmill Gravy, Pork Chop Gravy, Turkey Gravy, Brown Gravy, Red Eye Gravy, etc. Pretty much any meat you cook we can and will make a gravy out of it. Most gravy is pretty simple: Cook your meat, keep the burner on, drain grease except for enough to cover the bottom of the skillet, put back on burner, add a little flour to make a paste type consistency, make sure you get the lumps out of it, slowly pour in milk and keep stirring while you’re doing it and also scrape all the bits of meat that were stuck to the bottom and sides of the pan into the gravy while adding milk. Keep stirring til it thickens up. If it’s too thick add a little more milk and stir. After you’ve got it to the consistency you want then add your meat back in if you want too. If it’s sausage gravy then you definitely want to add your sausage meat back in hence the name sausage gravy. If it’s pork chop gravy then I don’t add the pork chops back in. You can add salt and pepper to give it flavor if you want to in any gravy. I don’t add too much salt to my sausage gravy as I have to watch my salt intake plus our sausage is salty enough most of the time.

@bobbiejojackson9448

Ай бұрын

But... one thing I learned in the UK when visiting, is that their breakfast sausage is very different from ours. They use what I believe is called Cumberland sausage or "bangers" and it doesn't taste like the sausage that we use as a breakfast meat. Don't get me wrong... it's delicious sausage, but I don't honestly know if it would taste the same in a gravy because the herbs/spices used in making it are different. American breakfast sausage is seasoned with onion, salt, pepper, sage, marjoram or thyme and a bit of brown sugar and maybe a pinch of cloves. Bangers are made with similar herbs, but also spices like mace, ginger and nutmeg. The only way I can think to explain the differene is that British sausage tastes a bit Christmas-y. LOL I don't even know if it's sold in a bulk or loose form. They might only be able to get it in a casing. Of course, they could remove the casings, crumble it up and fry it like ground beef. Now I'm interested to know what type of sausage was used by the guys who introduced biscuits and sausage gravy to the boys. 🤔🧐

@anjoleeeickhoff6800

Ай бұрын

@@bobbiejojackson9448 could point, I had heard their sausage is made different than ours. Didn’t even think of the fact that they maybe can’t buy it in loose or bulk form but only in casings. Yep that would definitely make it taste wrong/weird from USA sausage gravy. I’m sure their sausages are yummy but I don’t think their sausage would work with the way we make our sausage gravy and it definitely wouldn’t have the same taste.

Don’t knock it until you try it guys. You’ll miss out on some good stuff if you don’t broaden your horizons. “Behold the turtle who makes progress only when he sticks his neck out”!

I make a gallon of Iced Tea daily. Yes it has some sugar, but it’s not cloyingly sweet. No one would call it traditional southern “sweet tea”. Less sugar than soda, energy drinks, etc. Lots of folks drink their iced tea without sugar or sweeteners at all, just as I’m sure those in Britain do.

Born in Alabama: sausage gravy with biscuits every morning for breakfast while growing up. You would love it.

This gravy starts with a roux of flour and butter or fat from the cooked sausage. Add milk and cook until done. Season with pepper and maybe a bit of salt.

@michaelhart2539

Ай бұрын

It’s also made with American breakfast sausage which is like a mince.

@DeLee596

Ай бұрын

You can also use bacon grease.

@lazylady8591

Ай бұрын

@@michaelhart2539 You can make it with Italian sausage.

@serenshadow89

Ай бұрын

@@DeLee596 That's what I grew up with... bacon based gravy.

@DeLee596

Ай бұрын

@@serenshadow89 Me too. My Dad worked at Hormel for about 6 months. After seeing them make sausage, he refused to eat it for years. 😂😂

Another gravy is Red-eye gravy, made from fried ham drippings, a little flour and coffee. Sausage gravy (aka sawmill gravy) is often served over chicken fried steak, which is a beef cutlet breaded, fried, & topped with the gravy.

@michaeladams7782

Ай бұрын

Red-eye gravy has no flour.when you add flour it becomes Sawmill gravy .sausage gravy is totally different.

I'm from America born in Kentucky. Moved to Sweden 31 years ago. My mother's sister made the best biscuits and gravy for breakfast. And she made the best fried chicken too. Anyway on Christmas day, I'll make an American breakfast with biscuits and gravy (gravy made from bacon not sausage) scrambled eggs, pancakes and bacon.

Most Southern food is comfort food. It's the food that you eat to feel satisfied and soothed.

@janethernandez724

Ай бұрын

That is another thing to consider when enjoying Southern food, it is comfort food that has been made for many generations and has been passed down and perfected. These Brit Dads must adventurous enough and try it for themselves one day!

Gravy is made of fried sausage and it's renderings with flour and milk and cooked til thick. It's awesome

As a southerner I don’t know why they kept saying the biscuit itself was “sweet”. Biscuits in the south a buttery and soft on the inside and have a light crispness on the outside and can be sweet if you put some honey on them or some butter and jelly/jam on it but by themselves I’d say they lean on the more savory side. We have different forms of gravy where we have the traditional brown gravy for things like our roasts and mashed potatoes but if it’s breakfast or you say biscuits and gravy it’s automatically known to be the white gravy and typically it will have sausage in there as well but we have different variations where it has mushrooms in it instead or no meat at all. It may look odd but it really is delicious, especially when done right.

Now you will have to watch a Southerner make biscuits and gravy. Biscuits is an art form, but once you get the hang of it. It's becomes easy.

7:20 Dude, gravy is so easy to make. Seriously. Just Google it. It's cheap, unhealthy, and simple. But it's so damn good. Pure comfort food. Cool a temper, or soothe a broken heart. ☺️ You can make a gravy from almost every meat. Just the oil/fat of the meat with a little flour and water and/or milk, and seasoning. Then eat it on bread, potatoes, rice, etc. Basically any starch. Or with, or on, a piece of the meat the gravy is made from. Then serve with the desired starch, and a side veg. It's wonderful really.

@ritayprice3510

Ай бұрын

Shhh...Don't give away our gravy secret LOL

@user-kv6wh5ut6o

Ай бұрын

​@@ritayprice3510it is okay, I don't think they have the sausage for it.

@spacehonky6315

Ай бұрын

Bacon fat makes a delicious gravy as well. Unfortunately even British bacon is different than American. I don't think they smoke theirs, and to find anything similar you have to ask the store clerk for "streaky bacon" specifically.

@jaycee330

Ай бұрын

@@user-kv6wh5ut6o They just need to add sage to it.

If it helps in your mind, American Biscuits evolved from making British Hardtack Biscuits palatable. They are different from scones mostly in texture. Biscuits are meant to be light and fluffy. Scones are much denser, which makes them apt for putting in extra ingredients like berries or herbs.

Southern Biscuit recipe: 2 cups self-rising flour, 1/4 cup lard or shortening, 3/4 cup buttermilk, dash of salt. Using a pastry cutter or fork, work butter or shortening into flour until crumbs are the size of peas. Add buttermilk, stir with fork just until flour is moistened. Heat oven to 475°F. Turn dough onto lightly floured surface. Gently roll dough with floured rolling pin until 1 inch thick. Cut out biscuits using a floured 2-inch biscuit cutter or the rim of a cup. Place biscuits on a baking sheet where the edges touch. Bake 8 to 10 minutes or until golden brown. Remove from oven. Brush tops with butter and enjoy.

As a sotherner, I made beans on toast just to experience the hype and absolutely loved it.. So it's only fair that you two make a video trying biscuits and gravy so we can watch you fall in love with it.. Much love from America, love your content.

The hard ingredient to get in the UK is the US style pork sausage. Its ground pork, a bunch of dry sage, lots of black pepper an some salt. Seems like its a tablespoon of black pepper an two tablespoons of sage for every pound of pork.

Sausage gravy: start with loose sausage (mince) and fry it off, about 500 grams. Add 2-3 tablespoons of flour and cook it out, forming a roux as the base of the gravy. Add milk or cream - about 250 ml or so, and stir together until a nice gravy forms. Season to taste with salt and pepper, usually a bit heavy on the pepper to add a bit of bite to the gravy. Serve over southern-style biscuits, hash brown potatoes, toast, mash, fried chicken... we're not picky. :) You can add extras like onion and garlic when frying off the sausage if you like. There's as many recipes as there are households in the southern US states.

My favorite breakfast ever. It doesn’t look pretty but it’s delicious.

I just realized how lucky I am to live in a land of many gravies (my two favorites are red-eye and chocolate). A place where I have easy access to Conecuh Sausage, Vidalia Onions, Milos Tea, Wickles Pickles, RC and Sundrop Cola, Dukes/Blue Plate Mayo and Alaga Syrup. A place with cornbread and buttermilk, apple butter and grits. Where some of the very best food comes from gas stations and the best boiled peanuts must be bought from the side of the road. I am truly blessed and now really hungry..... Y'all come to the South and we will fix you a plate! Well done with your reaction!

I'm a retired chef. This is my recipe for white sausage gravy. 1 lb (455 g) pork breakfast sausage I recommend using sage flavored ¼ cup (31 g) all-purpose (plain) flour 2 ½ cups (590 ml) whole milk ⅛ teaspoon crushed red pepper optional salt and freshly cracked black pepper to taste Place sausage in a skillet over medium/high heat. Use a spatula or wooden spoon to break up and crumble sausage as it cooks, cooking until completely browned and no pink remains. Do not drain your skillet. Sprinkle flour evenly over the sausage crumbles. Stir frequently until flour is absorbed (about 1 minute). Slowly drizzle the milk into your skillet, stirring as you pour. Add crushed red pepper, if using. Continue to cook, stirring frequently until mixture is thickened and desired consistency is reached. Add salt and pepper to taste and serve warm over homemade biscuits!

@BritPopsReact

Ай бұрын

Owwww thank you! Always make me alert when a chef says what todo! Watch this space! :)

The white gravy is a cream gravy, made with milk as opposed to water. We call that "sawmill gravy". We also have red-eye gravy and, brown gravy AND pot likker!

So I know some people already shared their recipes for our gravy, but I kinda wanna talk as to why it's a white instead of a brown color like what other types of gravy are. The gravy that you're thinking of exists here too, I've just heard people call it "brown gravy" or just "gravy" and that one's a roux created with an animal broth and flour. White gravy is made with a roux of milk and flour. We normally cook the sausage first and then make the roux out of the same pan to keep a lot of the flavor locked in but the milk makes it a much more subtle taste. Really mellows it out and creates this big bomb of salty, savory, and a little peppery that goes well with other savory foods. Like our biscuits or fried chicken. Fried pork tenderloin also is a great choice.

Talk to the H's! They're a Brit reaction channel and they prepare classic American foods at home. The first time they made biscuits they made them from scratch. On a recent trip to the US they tried refrigerator biscuits.

Please react to more Jolly!! They always make you smile!!

@TexasRose50

Ай бұрын

And those kids are adorable!!! I never get tired of watching them.

I'm born and bred in the South and Sausage gravy and Buttermilk Biscuits are a big hit for Breakfast and sometimes we eat breakfast food for dinner. Some people make Chocolate gravy or Tomato gravy to go with Biscuits.

Jolly is an amazing channel that does a lot of tastings with high school students.

😊 To make biscuits the recipe I use is a cup and a half of self-rising flour 4 oz of butter a dash of salt and 6 oz of buttermilk I mix all that together when it's done it should be similar to dry dough flatten them out to about an half inch thick cut and cut them to around 2 inch circle using cookie cutter put them in the oven at 425°cook them for about 11 minutes To make sausage gravy take five or six pieces of sausage fry them take some flour add it to the grease and get it all worked up with the grease then add milk to get the amount of gravy you want a cup to cup and a half heated on the stove to a stickman add salt and pepper to taste and as you gravy

sausage gravy is a béchamel/white sauce It's a standard béchamel milk thickened with roux in it but with butter substituted by the drippings left from cooked breakfast sausage that's added back into the gravy at the end.

@user-ii3vn8tn3q

Ай бұрын

The more sausage, the better

Sausage gravy is super easy to make. Proportions vary for how much you want to make/how many people you are feeding. As a general rule, 2-3 tablespoons of flour thickens a cup of liquid. Start with breakfast sausage meat. Cook it in a skillet, breaking it up as you cook. When thoroughly cooked and crumbly, add flour and stir and cook for a few minutes, making sure you break up any lumps of flour. Pour in milk slowly, stirring constantly. Cook until thickened. Pour over biscuits, savory scones or even bread or toast. Oops! Forgot to season with salt and pepper, a few red pepper flakes if you like it spicy

@memsurs

Ай бұрын

The trick in England is finding a good breakfast sausage. The sausage they have with breakfast is seasoned differently than our American breakfast sausage.

@pinkstarphoenix6182

Ай бұрын

@memsurs I wasn't aware of that. I've heard that a sage seasoned sausage is good, but not sure if they could find it

@katyciula3715

Ай бұрын

@@pinkstarphoenix6182 Pepper is the key. You need a good amount of pepper in the gravy. And the biscuits are buttery and flaky, not sweet.

@carolynthornton8017

Ай бұрын

IN MY VIEW I cook my sausage and put it in a dish (I don't cook sausage with gravy because I can't tell the sausage bits from gravy lumps) I then cook my gravy making sure it is smooth (no lumps). Then I add my sausage to my gravy.

@meganberk6072

Ай бұрын

Southern sausage gravy is so easy to make. Just cook sausage (fatty and spicy, removed from casing) and then make a white sauce in the pan with the sausage fat as a sub for the butter (or add butter, we are ‘merican) (flour and milk or cream) season with black pepper (because this is ‘merica, not France) and reduce until thick. The biscuits are a bit more tricky, I like to make cream biscuits, which are flour, baking powder, salt, and enough cream to bind it together, but there are lots of biscuit recipes and we have “ Bisquick” for a mix or the Pillsbury ones in a can if you can’t be bothered.

We have many different types of gravy in the U.S.😂 I’m from South Carolina and I absolutely love biscuits and gravy. Anytime I get it from a fast food place, it’s either too salty, the biscuits are hard, or they burn the sausage. Homemade is the best. I’m craving it right now😂

I absolutely adore JOLLY (Josh and Ollie). Love to see more reactions of them trying different things. I'm adoring you two also!

Gravy is very easy just start with Sausage patties, fry and separate until crumbly and lightly browned, add 1 to 2 tablespoons of flour and stir making sure the flour is smooth, add 1 cup of milk or cream and water mixed half and half to sausage/flour mixture and stir until thickened, if the gravy becomes too thick add more liquid until the consistency is to your liking, add salt and pepper to taste. Biscuits are a little more difficult but if your grocer carries Pilsbury products they have frozen biscuits in the freezer section that are very good although not as good as homemade. Good luck. P.S If biscuits aren't available toast can be substituted.

Dudes!!! Sausage gravy covering fresh baked biscuits is so good. Basically the gravy is sausage drippings (grease) with flour and milk added. Salt and pepper to taste. That's all the gravy is. So easy to make. Crumble your cooked sausage in the gravy. Yummy!!! I'm sure you will love it too. Don't be shy about it. Try it. The fried chicken is so good dipped in it as well. As y'all know I'm from Texas. We had biscuits and gravy at least twice a week while I was growing up. Beans on toast??? No thank you. Not interested at all. Yucky!!

I’m Georgia USA raised… I promise you, nothing beats the summer like a tall glass of sweet tea. Remember, our summers are at least 15 degrees hotter than yours and more humid. The last thing anyone wants is something hot! Also, very agricultural. Very physical work here. So, the cold and the sweet definitely helps the hard working farmers feel better. You won’t get the real thing unless you come to the south. The chain restaurants don’t do it right either. You need a mom and pop restaurant or bed and breakfast to have the good stuff. Better yet, make a southern friend and have them cook for you. ❤️❤️

@BritPopsReact

Ай бұрын

Great comments Hannah :) thanks and I want to make this sweet tea!!

Pioneer Woman’s recipe for sausage gravy - 1 lb. breakfast sausage, like Jimmy Dean 1/2 sweet onion, chopped, optional 1/3 c. all-purpose flour 3 1/2 c. whole milk 1/2 tsp. seasoned salt 1/2 tsp. ground black pepper, plus more to taste 1 tsp. dried sage or thyme, optional Salt, to taste Biscuits, for serving 1 Pull off small pieces of the breakfast sausage with your fingers and add them to a large skillet in a single layer. Sprinkle the chopped onion evenly over top, if using. Place over medium heat and cook, stirring occasionally, until the sausage is no longer pink and the onion is softened, 8 to 10 minutes. 2 Reduce the heat to medium-low. Sprinkle the flour over the sausage and stir to coat. Let it cook for 2 minutes, stirring occasionally, until the flour is lightly toasted. 3 While stirring, pour in the milk. Increase the heat to medium-high. Once the mixture boils and thickens, reduce the heat to medium-low. Add the seasoned salt, black pepper, and sage or thyme, if using, and let it simmer for 8 to 10 minutes, stirring occasionally, until thickened. 4 Season with salt and more pepper to taste. Serve over warm biscuits. Tip: The gravy will thicken as it sits. If you aren't serving this immediately, plan to add an extra 1/2 cup of milk to the mixture to thin it out to its normal consistency. *Guess how I found it? I typed ‘sausage grave recipe’ into the google search bar and this was the first one that popped up. No idea why you Brits can’t do the same when you’re curious.

@BritPopsReact

Ай бұрын

Thanks for the run down … look forward to making it :)

BASIC sweet tea is not just sugar added to iced tea. The sugar is first turned into a 'simple syrup' = melted into a bit of water. The tea is brewed & poured over ice & the simple syrup inside a pitcher. Then, the tea in the pitcher is poured over a glass filled to the brim with ice cubes. There is no gritty sugar in the drink. :)

@joycenorthwind6874

Ай бұрын

Thanks for that instruction. I always wondered what sweet tea was. I could have looked it up on the internet but don't like cold tea so never bothered. I just wondered if it was different than iced tea. It's a little different than the iced tea I had as a kid. I don't think it had a simple syrup made first.

We have scones as well. They are much denser and crumblier than biscuits. The exterior of a biscuit may look similar, but they are made with a ton of butter, so the inside is similar to the interior of a croissant. The gravy is essentially a well-seasoned beschamel made into a gravy by adding it to frying crumbled breakfast sausage and its grease. Both biscuits and gravy are very quick and easy to make with ingredients that should be easily available there.

We eat Pork ‘N Beans on bread here in central Illinois. When my dad was a kid in the early 1950’s he used to take a bean sandwich to school everyday for lunch because that’s all his family could afford. He still loves beans at 77 years old!😊

@joycenorthwind6874

Ай бұрын

I never realized beans on toast came from Britain. We have it in Canada too only when I was a kid we had wieners chopped into bite size pieces and its called wieners and beans on toast. I still have it once in a while.

I see a lot of recipes for biscuits and gravy here but not many for the tea so I'll add that haha. For a good southern iced tea I would say boil 4 cups of water. Throw 16 teabags (black tea) in it and let it steep for 4-5 minutes. While it's still hot mix in at least 1 cup of sugar. I like 1 1/2 cups but I've seen upwards of 4+ cups. This dissolves the sugar much better and makes a concentrated tea/simple syrup mixture. Take that 4 cup mixture and and it to a pitcher ( I think you guys just call it a jug) and add 12 more cups of cold water and mix. After that's finished add a pinch of baking soda. It gives it a nice amber color and helps enhance the mouth feel a little bit. It will be quite warm when first made. You can cool it in the fridge, but always pour it over a lot of ice in a glass. Add a touch of lemon juice for some extra flavor. It's one of the best drinks in the world in my opinion. Nothing like a good iced tea on a hot day.

I still just love how the French pretty much invented gravy. but the Brits think and act like they did lol. The only time you eat beans for breakfast in America is if your a Cowboy.

@sandrad9695

Ай бұрын

Nah. There are tons of different types of beans in the Northeast and the Midwest, even in California.

The gravy that they were eating is a sausage gravy. You Fry bulk sausage or remove it from the casing and fry until done and when it is done you take milk or cream with a little flour or cornstarch and mix it with the drippings from the sausage and mix in the sausage once you have gotten a nice thick and pour it over your biscuits. Goes great with fried eggs. Most people go ahead and have sausage by itself on the side or you can have thin sliced smoked bacon. It is what most Americans consider "a holy pairing". It is absolutely delicious!!!!!

I always open my biscuits before covering with gravy. Brown gravy is just as good on a biscuit as well.

ground breakfast sausage, flour, butter, milk, Salt & pepper. The key is that it has to be made in a cast iron skillet.

Jolly is an excellent channel. It'd be great to see you react to them trying American food.

I think in America we just call more sauces "gravy" than y'all do. We definitely have the brown sort of gravy too, made with beef drippings and stock. We also have turkey gravy, chicken gravy, pork gravy, etc. Sausage gravy is made by cooking fresh raw pork sausage, flavored with sage, thyme, and pepper. Then you add in flour to the sausage fat in the pan to make a roux. Then you add milk and simmer to thicken into a sauce, seasoned to taste with salt and pepper. So basically, it's a Bechamel Sauce but made with sausage drippings as the fat instead of butter.

Sausage Gravy with a lot of pepper, your favorite kind of "biscuit" and a dab or two of hot sauce (a running egg over easy on the side?) and you are in savory brunch heaven... just make sure you schedule your sunday naptime

The gravy is super easy to make, and once you have the basics down it's very easy to make it your own with things like bacon bits/oil, sage, garlic...ect. i usually make enough for myself to last maybe 3 days. 1/3 lbs of breakfast sausage. (NOT linked... its what you normally use to make sausage paddy's... looks like fine ground beef) brown it in a large fry pan on medium low. After all is brown (no draining), spinkle 1 to 1.5 rounded table spoons of flour over the top, wait a few seconds then lightly stir, then let it sit on heat for another 30 seconds. Now pour enough milk to slightly cover the sausage.. add a bit of salt and generous ground black pepper. Turn the heat up just a bit and gently stir. In a few minutes it should start to thicken. If it's to thin you can add maybe 1/4 teaspoon of corn starch, and add more milk if you think it's too thick. Super easy and quick. Refrigerate what you don't use then microwave with a bit more milk to reheat. I cheat when it comes to the biscuit.. i like Aldi's buttermilk biscuits in the pop open tube (cheap and as good as the other name brand) what I'm not going to use in a few days goes into the freezer in a ziplock bag. Sometimes I'll also roll a few out before baking, scoop some of the gravy into the center (best of its a bit thick) then fold it over and press seal the edges. These" pockets" bake up nicely, and can also be frozen.

Me, mystically transported through time and space, sitting there silently, until: Headmaster, how is gravy not a sauce?

Making a Good Sausage Gravy - is an Art (balance of gravy / grease & flour). I have had versions that were closer to Wallpaper Paste !!

Sausage gravy is made with some type of fat (meat grease or vegetable oil), flour, salt and pepper, milk, and cooked ground sausage.

The gravy is really simple to make and you can find loads of recipes... but it basically boils down to: butter or the meat, grease, or drippings of choice (for breakfast gravy, we would use breakfast sausage - which is spiced differently than regular sausage - or bacon but you could just as easily use pork, beef, chicken, even onions or mushrooms... anything that leaves residue and aromatics in the pan), flour, milk or water - milk if you want a creamy gravy and water if you want a thin one, and salt and pepper. The gravy in this video as well as what you'll most often find in America, is a sausage gravy and the sausage (ground breakfast sausage) has been left in: Cook up some ground breakfast sausage in a pan (or use regular ground pork and add a mixture sage, thyme, red pepper flakes, paprika, freshly ground nutmeg, finely grated garlic, brown sugar, salt, and pepper) and when its just about cooked through, add in your flour and mix together to make a roux. Let it cook for just a minute or so. Slowly add in your milk, add just a bit, whisk everything together, then slowly add the rest while stirring. Let it simmer - slowly stir every minute or so - until it thickens almost to desired amount. Season with salt and pepper. Take off the heat and let it sit for a few minutes to cool and thicken more. Pour over bread of choice.

Sausage gravy is the best. If you aren't inundated with recipes for these Southern staples, I will be amazed. If I were a better typist I would gladly contribute my recipes for the gravy. But if you don't get a good recipe for biscuits, I have a family recipe (5 generations) for angel biscuits that I will send you. Fair warning they are quite preparation intensive. Loved watching this video. The kids were so adorable. I must have more British ancestors than I realized as Beans and Toast was served as a lunch (dinner) option at my Grandmother's house. I don't recall it being served at breakfast though. Another great one guys. Peace and love, all

@user-kv6wh5ut6o

Ай бұрын

Everybody is giving them a recipe, but somebody will have to send them the sausage.

American biscuits are basically scones evolved with American butter over 200 years. Most of the time they're not eating with gravy though. A lot of people use them as a breakfast sandwich filling them with ham cheese eggs etc

Take some real breakfast sausage and cook it up. Take the meat out and leave the drippings in a pan. Take tea spoon of salt and pepper and mix it into the sausage grease on hi heat. Pout one cup of flour let boil for 3 or 4 minutes. Stir continuously. Have a cup and a half of milk and slowly stir it into the grease.vkeep stirring till the mixture starts to bubble. Turn off the fire heat or whatever u call it there. Stir and stir till thick. Return the sausage to the gravy. Have biscuits pour over and eat. Adjust salt and pepper to taste

I get my ice tea, unsweetened, then I sweeten it to my liking. That way it is not over sweetened.

Do it! Do IT! DO IT:)

You guys can find many many recipes for sausage gravy on line. Home made biscuits also, both are relatively simple to make.

@JustMe-dc6ks

Ай бұрын

They’re easy to screw up as well.

Thing is, ya don't just pour the gravy over a whole biscuit. You cut it in half (top/bottom), put butter on it, THEN pour on the sausage gravy. 😂❤❤

i can confirm i eat this for breakfast on the weekends chicken has to be bone in

Love sausage gravy and very easy to make

Look for recipes for baking powder biscuits. Sausage gravy is browned ground sausage add some flour and milk, salt and a little heavy on the pepper.

This channel is quite good. The two gentlemen do this with school kids with all kinds of American food and I believe vice versa with American students trying British food. The kids are what makes it hilarious. They are brutally honest if they don't like it. The brown gravy that's being poured over mashed potatoes is highly popular here too, at least in southeast Pennsylvania. The UK biscuit that was shown briefly at the beginning is what we call a cookie. In my area these butter milk biscuits are not sweet but more savory. Do you guys not have iced tea at all in the UK? Sweet tea is here in the Yankee states(😅)as well but most of us drink cold iced tea with lemon and a LOT less sugar. Sweet tea is too much for my taste buds. Guess I'm already Sweet enough😜.😂 As they said this is sausage gravy and it's a lot thicker and has more spices and herbs in it than brown gravy. I would love to see you two Do more of these videos. Great reaction as always. 😊

I laughed so hard, this was so entertaining! Gotta love the Brits!!!

Note**** Whichever Recipe you use*** After you cook your sausage & chop it into pieces. Remove it from the pan. (put cook sausage pieces aside in a bowl) add your flour, and a bit of pepper to the fat in the pan & brown ( Careful not to burn it!!!) your flour in the fat before returning the sausage back to the pan and adding milk. This helps cook some flavor into your flour. I use HEAVY CREAM instead of milk for my gravy!

It's a basic milk gravy with ground pork sausage. To make gravy, you can melt equal parts butter and flour in a pan until it thickens into a paste, then slowly whisk in milk until you reach your desired consistency. then add your cooked ground sausage (drained). Southern biscuits are not sweet. They are savory and fluffy.

I'm from the US and could send you a recipe, but Berry Lewis made them on his channel and I strongly recommend you go to his channel and search for American Biscuits and Gravy. He was just like you guys when he first heard about it and made them properly. And yes, he loved them.

To make biscuit gravy brown breakfast sausage without casing when brown sprinkle with 15 ml of flour cook flour 3-5 minutes don’t let burn then add 3-3 cups of milk a little at a time add salt and a lot of pepper let simmer 10-15 min add milk to thin as needed

You can just brew hot tea, let it cool a bit, refrigerate it and then add ice before drinking (or not). A squeeze of lemon is ok, too. I would have hot tea for breakfast and iced tea later in the day. Biscuits are wonderful with butter, honey, jam or preserves. I love scones, as well,but I usually get them made with lemon and poppy seeds. That

Okay, here is some research for you... American biscuits originated in the British Isles as scones, first mentioned in print in the 16th century. Traditional scones were never sweetened, said Elisabeth Luard, a director of the annual Oxford Symposium of Food and Cookery and the author of “The Old World Kitchen.” The proto-scone is believed to come from Scottish kitchens, where rounds of oat and barley dough were cooked on large griddles, then cut into wedges. They were a simple combination of fat, flour and liquid, which became softer and lighter as wheat, butter and leaveners like baking soda and baking powder became widely available.In the 19th century, they remained invaluable as quick breads for home cooks, cheap and easy to make back when yeast was both expensive and perishable. (Dry yeast for home cooks wasn’t invented until well into the 20th century.)For most home cooks, butter and cream produce the best results. As with pie crust, lard makes the flakier biscuit, and butter the tastier: this time, butter wins. Buttermilk is a traditional liquid for biscuits and used to contain more butterfat, but today it is a lean and sour product. Our recipe gets extra butterfat from heavy cream, making the interior tender and rich. Many traditional Southern bakers use self-rising flour for biscuits (finely ground, with leaveners already mixed in), but it can be hard to find elsewhere, and is usually bleached. All-purpose flour can make perfect scones and biscuits, said Ms. Bertinetti; she’s more concerned about fine-tuning the salt and sugar content. Baking powder, the usual leavener for scones and biscuits, contains baking soda, which is salty. “People don’t realize that salt not only tastes salty, but it makes sweet things taste sweeter,” she said. “And salt also contributes to browning, which you definitely want in a scone or a biscuit.”

@BritPopsReact

7 күн бұрын

Fair play… I am doing a video on this soon over on Patreon of me making them 👍😀

It's rather simple. Key is a good biscuit (like it cut in half) and the right amount of sausage. Not too much, not too little.

Take some ground pork sausage with sage.....brown it till done, add a half cup of sifted flower coating the meat....cook the flour so it isn't raw....reduce heat to low, add 4 cups of milk and stir until desired thickness ads salt and pepper to taste.......I use canned biscuits out of ease.

The sausage gravy is minced breakfast sausage cooked up then you add flour and stir until it comes together then you add milk or heavy cream and salt and pepper to taste then let it thicken on low heat and then you have gravy

Okie drinking sweet tea watching the video

American sausage gravy differs by region but it’s fundamentally the same around the country. As an American I’m not a huge fan of sausage gravy but when I’m in the mood biscuits and gravy are amazing comfort food.

I'm from Illinois, and we have biscuits and gravy, but we also have a dish that is related called a Harold. It was invented by a drunk guy who would order it at Hardees after the bars closed. You take a biscuit, split it in half, top it with scrambled eggs, then top it with hashbrowns, and then pour sausage gravy over the top of the whole thing. It's very filling. Perfect drunk food, or if you're super hungry. It's one of my favorite dishes.

I've kind of looked thru suggestions for recipes the one thing most Americans don't realize it that you really don't have breakfast sausage and your bangers and mash sausage WON'T work.. You need to get some ground pork and look online for a recipe for American breakfast sausage.. Jimmy Dean is a great b brk fast sausage add some spices to the ground pork and this is your essential ingredient for the sausage gravy. Just plain ground pork won't work.. I know this can be done because when I was in the UK I had to do it. And my friends loved it. The biscuits are the real challenge but there are plenty of videos . I made BG for my English GF and her 8 year old daughter and the wanted it every morning. Before I was coming back to the US I was tucking the little girl into bed she knew I was leaving the next day. She says well you do me a favor? Sure I said. Well you get to up the morning and make BG and some fried potatoes so I can have breakfast before I go to school. How could I say no to that?? 😮

Brit "biscuits" are American cookies. The gravy has big chunks of sausage, and it's white because instead of beef or chicken broth, the liquid used is milk. Personally, I prefer strawberry jam on a biscuit.

There are stuffed buscuits too...sausage and cheese inside,covered with sausage gravy

I like the kids in these reaction videos. Great personalities. The Headmaster seems like a good guy too. I know it's wrong, but when I think of a British Headmaster, I picture the character from (pink floyd) The Wall...."Wrong! Do it again." 😅

...Look, I'm from Texas. If you want a translation, it's a flaky dinner roll with a sausage bechamel.

Growing up in Indiana, my Momma made brown gravy, sausage gravy, hamburger gravy, chicken gravy any meat she made she'd make a gravy from the drippings. Soooo good. Google on how to make thi. Check out some other Jolly videos.

Great reaction! I've seen several reactions to Bisquits and Gravy. It's very good for breakfast! When i get it, the gravy is in a bowl with two bisquits on the side. I crumble the bisquits into the gravy and eat it with a spoon. Bob Evans restaurants in Ohio have good bisquits and gravy.

Getting the right type of flour to make the biscuits is likely going to be a lot harder than finding the ingredients to make sausage gravy in the UK, as proper southern biscuits are made from southern soft wheat.

Here in the U.S. We have several types of gravy. Including the brown gravy you are use to. Country gravy /Sawmill =White gravy made with a roux=flour cooked in grease ie butter or sausage grease) Sausage gravy= Country gravy with ground sausage made with a roux. Chocolate gravy= homemade chocolate pudding without eggs (US pudding) thick and runny before pudding sets up pour over biscuits Brown gravy Turkey gravy Chicken gravy Red eye gravy Onion gravy Sour Cream gravy ETC. Not including Hollandaise sauce, etc For eggs benedict Btw. Iced tea is usually made in gallon (3.785 Litres) quantities the reason for 3/4 C. to 1 c. sugar. Biscuit the easy way is made with self rising flour, butter, buttermilk and some sugar.