Biscuits & Gravy | How to Make Breakfast Sausage

hey everybody I'm chef tom with a TV BQ comm and this is biscuits and gravy that's right today we're making biscuits and gravy and we're doing it all from scratch we're gonna do the biscuits from scratch we're gonna make the sausage from scratch and of course we're gonna make the gravy from scratch but before we jump into the recipe I just want to say thank you so much to those of you that have been shopping over at a TVV q com every purchase you make there help support this show and helps keep it going if you haven't checked it out yet ATB be calm there's all kinds of fantastic products that will improve your outdoor cooking experience we're gonna start by making sausage and the first thing we need to do is get our grinder set up we're using the anchor shroom mixer which has a sausage grinding attachment that works really great so these elements are all very cold they just came out of the freezer to make sure that our meat stays as cold as possible so we don't melt any of the fat as we're grinding it as you can see we're using kind of a medium-sized eye we're gonna put the meat through here twice so it'll have not a super fine we're not a super coarse texture in the end so just flip it on its side stays nice and stable we're ready to grind now we get a lot of questions about what to do with your leftover scraps when you're trimming ribs or you're trimming your pork butts that's what we're going to be doing today is making sausage with those leftover bits so we've got some rib tips that I've taken all the cartilage out of so we've just got that straight up spare rib meat very good meat it could use a little bit extra fat so we're also going to be incorporating about 20% straight pork fat off of the pork but with the 80% rib tip meat so we'll start off by feeding our rib tip meat in and this meat is partially frozen it was completely frozen I've defrosted it enough to kind of pull the pieces apart but you want to keep it really cold when you're grinding so you can keep from melting that fat so that's two pounds of rib tip meat there and then we're going to feed in some pork fat at about a half pound here a fat cap from pork butt and now that this has worked its way all the way through we'll kind of mix it around to get it evenly distributed and we're going to add our seasonings before we do our second grind we're gonna add a couple tablespoons of fresh sage that's been minced down also a couple tablespoons of coarse ground black pepper we've got a couple tablespoons of the whiskey barrel smoked salt from noble Salt Works then we're gonna add a little bit of heat with some Cattlemen's grill eight-second ride a little bit of sweet with some brown sugar and last we have some nutmeg to go for about a quarter teaspoon of the Nutmeg we're quickly going to mix this around just to kind of coat the meat and the spices remember we're trying to keep it cold so we don't want to handle it too much and then we can run it back through the grinder one more time so now this is coming out at our desired consistency it's got a little bit of chunkiness to it but it's fine enough that it's not going to be unpleasant when you bite into the sausage all right I'm gonna throw this back into the fridge so we can continue to keep it cold so next we're going to set up our bowl with our paddle attachment and what we want to do is create a primary bind for our sausage now the primary bind is what happens when you start to agitate this meat and it's what makes sausage have that sausage texture it really creates the difference between a sausage texture and just a ground pork or a ground beef texture and because of that it's an important part of the sausage making process now it doesn't take long this will probably just be about a minute or so but what we're looking for is for this meat to become tacky it should start to stick together so when you pick up a clump of it it's gonna hold on to the meat below it rather than just all crumble apart all right so I'm gonna pick up a handful and show you what I'm talking about so that's what I mean see how it's all holding together and it's got this sort of tacky texture on the surface that's what we're looking for now if you are going to stuff this into links or form patties out of it this would be the time when you would do that but what we're doing today is keeping it in a bulk State so just all the way it is because we're gonna be cooking it in that pan and making the gravy out of it so I'm just gonna throw this into the fridge while we make our biscuits now for our buttermilk biscuits we're gonna start with 2 cups of self-rising flour 1 teaspoon of white sugar I'll give that a stir then I'm going to add to that 1 stick of unsalted butter that I've grated and put in the freezer so it's super cold just on a box grater the larger side of a box grater well toss that in the dry mixture to coat I'm gonna break some of these down a little bit it's a very simple biscuit recipe just four ingredients to bring the biscuit together we're gonna create a well right there in the center and into that well we're gonna pour one cup of buttermilk and just start to incorporate that now this should be pretty shaggy it's not gonna come together into one piece necessarily in the bowl what we're gonna do is once it starts to clump together like this we're gonna turn this out onto a floured work surface so like I said this really shouldn't be a piece of dough yet it should be a bunch of pieces they're gonna come together and we're going to do that by quickly working them and pressing them together kind of a bit of simple kneading here good idea to keep some flour on your hands so it doesn't stick what we're gonna do here is just kind of roll this out into a square can use a bench knife to kind of square up the edges it's a really great tool to have around so you can also cut with it so we're gonna put this cut this into quarters here and then stack these quarters on top of one another and what we're doing is we're creating more layers so we'll press that out once again gonna roll this out into a rectangle that should be about one inch thick and this will give us six biscuits six square biscuits now I'm just gonna trim off the very edges here because if you get a nice clean cut that can help you get a little extra lift also it's gonna make our biscuits look a little cleaner and then we'll divide this into six biscuits you see how we've created these layers and got a nice clean cut down the side of the biscuit now all that working together should help us to get some nice rise out of these so we'll transfer these to parchment line sheet pan and then we're gonna move them back to the fridge for about 20 minutes to make sure they're nice and cold when they go on the grill all right we've given those biscuits some time to chill out we're going to now brush some butter on the top of them and hit them with just a little bit of seasoning so we hit the top with just a little bit of butter add some of that buttery goodness and it's gonna help our seasoning stick to the top as well I'm gonna hit these with a little bit of Cattlemen's grill tri-tip seasoning so you can see we've got some salt in there there's little bits of dried red peppers it's gonna be a nice savory touch which works great since we're doing biscuits and gravy and I also really liked it to add some extra color it just looks a little bit more interesting on top now if I was doing something sweet with these say if I'm gonna serve them with Jam or maybe just some honey I probably would leave the tri-tip off I mean it works great for when you're doing biscuits but if you were doing something with the sweet application maybe a sprinkle of sugar even a little bit of smoked salt but for what we're doing today the steak rubs perfect now we're baking our biscuits today on the Oder smokers YS 640 pellet grill is running at 450 degrees slide those right here on the top shelf close it up and we'll give it about 20 minutes before we check on them all right we've got those biscuits on the grill so while they're cooking we're gonna prepare our sausage gravy we're gonna start by putting our sausage in here and getting it browned we're gonna use half of the sausage that we made so this is a 1 pound 4 ounces or one and a quarter pounds so that batch of sausage that we made earlier that'll do a double batch of gravy so I just like to let this sit for a little while and get that bottom side nice and crusty that's what we're going for gonna flip it over and chop it up we're over sort of a medium yeah it's medium ish heat maybe a little bit above so we're getting some nice color but we're also rendering some of that fat out of there all right this sausage is looking really good browned all the way through we've got some nice color on the bottom we've got some nice fat and fun to work with for the gravy itself so I'm gonna remove the sausage from the skillet now but we'll leave that fat behind just smells fantastic now we're gonna turn that heat down now so we don't burn all that fun and we're gonna add a little bit more fat we've got a half stick of butter here start to sort of scrape up some of that Fond move it around lots of flavor in there alright so we've got that Fond kind of scraped up our butters melted we're gonna add to the quarter cup of butter 1/3 cup of all-purpose flour and start stirring that around to make our roof now this you just want to keep moving so that you don't scorch anything we're down just a little below medium beat now and what we're looking to do is just kind of cook the rawness out of that flower all right so the roux has darkened just slightly it's kind of putting off this nutty aroma and that's how I know that we've kind of cooked the rawness out of the flower so what we're gonna do now is we're gonna start adding our milk this is just whole milk we've got one quart or four cups of it that we're gonna add to the skillet and I'm going slow at first to make sure that we don't have any clumps once we kind of get past that point we can go a little bit quicker and start to crank the temperature up just a little bit above maybe like a medium-high well bring this to a simmer and it'll start to thicken all right so it's taking about five minutes but it's thickening up pretty nicely now turn the temperature down just a little bit we're gonna add our sausage back at this point I want to make sure that that's plenty warm when we serve so we'll give this probably another know at least five minutes just to kind of all warm up continue to thicken a little bit of course you can adjust the thickness as you like it's a little bit runny for what I like right now so we'll let it continue to cook down for just a little bit longer while we wait for this to warm up thicken up to get that sausage warm back up I'm gonna add just a little bit of seasoning as well now the seasoning that we have on the sausage is fantastic but we did just add four cups of milk to the skillet so we can use a little extra this is just a this is the Oakridge barbecue Spago's so that's salt pepper onion garlic and other spices so just a great like general seasoning salt well that's looking pretty that's right where I want it I'm gonna see how it tastes that's good stuff our biscuits have been on for about 20 to 25 minutes now they're just starting to brown around the edges they puffed up nicely so they're just about where we want to finish come take a look so you can see those layers of separation on this biscuit how they're just starting to brown around the edges they're fully cooked but we don't want to overcook them and dry them out so we're gonna pull them off now all right let's bring it all together smother those biscuits all that gravy goodness it's gonna top it all off with a couple of fried eggs here let's dig in hmm that's comfort food at its finest just spicy sausage creamy gravy tender biscuit fantastic only think it could use a little bit of its maybe some hot sauce but thank you guys so much for watching be sure to head over to ATB BQ comm for all of the products featured in today's video if you enjoyed that recipe hit the subscribe button and if you have any questions or comments or there's anything you'd like to see me cook let me know in the comment section down below and let's be good to one another for more recipes tips and techniques head over to eighty b BQ comm slash the sauce all things BBQ where BBQ legends are made

Channel: allthingsbbq

Views: 167,755

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Id: jsblzTTEttc

Length: 17min 0sec (1020 seconds)

Published: Tue Apr 02 2019