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- In the last video I made biscuits,
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I made some 7UP biscuits.
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Well, we need some gravy for those biscuits,
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I think so, I'm gonna share with y'all a recipe that I have.
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Well, we call it sawmill gravy but sausage in gravy,
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but we call it sawmill cause I guess around the sawmill,
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they used to make it I don't know
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the history to it, Michael.
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- [Michael] No, it sounds like
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- I don't know yet but that's the only thing I can think of.
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All right, I'm using six pieces of bacon
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and a pound of sausage
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and we'll just kinda break it up
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and we gonna cook all this
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until the sausage is completely done
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and the bacon's completely done.
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And I gotta add some more things to this,
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I've got salt and I've got pepper
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I think it's like a teaspoon of salt
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and two teaspoons of pepper because sawmill gravy
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is known for the pepper in it, the black pepper.
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So I'm adding one small chopped onion
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and a teaspoon of garlic
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and that's it, we just gonna let that cook
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and I'm gonna keep kinda mashing it up
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and it's gon' be delicious.
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This looks really, really good, it's totally done.
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And now I'm gonna sprinkle it with flour
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and that'll tighten up our gravy.
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And let's see how much I'm using.
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I'm using three tablespoons of all purpose flour
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and I may not use all of that.
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I'm going to stir that up
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and you notice that I didn't drain our meat mixture.
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So that's gonna give it that flavor.
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And you don't have to worry about when you put flour
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in a dish like this, a recipe like this, you don't have
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to worry it's not gonna lump
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because we are not adding it to a liquid.
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Okay, next goes in our cream now.
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I have made sausage gravy with milk
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I made it with half and half
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and today I am gonna use half and half.
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You could use whipping cream but I mean
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that's really, really, really rich.
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You could use a cup of half and half
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and a cup of milk, just kind of whatever you have.
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So we go in slowly add two cups of half and half
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and I'm telling you what you put some of this
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on a biscuit, you know that old saying about your tongue
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slapping your brains out, it'll do it.
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Look how pretty that is looking, wow.
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And we'll let this cook for a few more minutes
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until it thickens up.
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It's gonna be delicious and I'll give it a taste
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before I put a biscuit in it
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to make sure our seasonings are right.
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It looks like it could use a little bit more pepper.
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- Cause it's, don't you agree Michael
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that sawmill gravy is using peppery?
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But Michael loves pepper, he would
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I'm surprised he didn't put pepper on his cake.
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I mean, he loves when I am fixing Michael's plate
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and know he's not gonna be, have salt and pepper near him
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well I don't use salt for his food
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but I make it black, I cover it with pepper
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where whatever I'm serving him is black.
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And he would probably like a little bit more, wouldn't you?
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- [Michael] How do you like it?
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- I've never seen a man that liked black pepper so much.
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Okay, so this is bubbling and it looks wonderful
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We think about this being a breakfast food
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but it would be delicious at dinner
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with homemade biscuits and scrambled eggs,
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I'm gonna give it a little taste
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make sure our seasonings are right.
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They're right, they are right.
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And it is hot Michael, it's hot.
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I might not should have added
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that other little bit of pepper.
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It's time to split on those biscuits open and.
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- [Theresa] The biscuit looks good.
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- I know, lemme look.
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Oh my gosh, this is such a hearty, hearty food.
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So look at that y'all.
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We used to call this like pull men's food
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cause on the farm, the people had hogs and cows and chickens
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and so this is something that was readily available
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in homes a long time ago.
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(chuckles) It's so good.
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Come get a bite Theresa
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- Jesus said to share.
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- Yes he did, nothing like a big all bite.
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Oh my goodness, that is the gravy that they make
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at the Paula Deen's Family Kitchen
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in Pigeon Forge for breakfast, it's amazing.
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- Ain't it delicious?
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Win a winter chicken dinner y'all
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it's so good on these nippy mornings, nippy nights.
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So y'all enjoy, hope you love it
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and don't forget to hit subscribe
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when you open up this video, cause that way
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I'll know to send notices to you.
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And of course it's no charge, no charge to subscribe.
