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Video: Al cooks up a proper southern breakfast

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    >> and this morning on "today's kitchen" southern comfort. that's right. when you talk about a farm, farm breakfasts are famous, baby, and there is no better breakfast if you're going to be in middle, tennessee, than the world famous lovelace cafe. joining us jeff goldstein . good to see you..

    >> thanks for having me.

    >> quintessential breakfast in the south besides eggs and bacon .

    >> biscuits and gravy is pretty much it. our biscuits are a secret, we make 5,000, 7,000 a day and put preservatives and goodies in them but gravy in the south gravy runs through our veins.

    >> slowly.

    >> this is sausage gravy so pork sausage pattis, brown them, add flour.

    >> kind of a pork fat rous?

    >> 100%. you cook the flour out of it and bring it over here so everyone can see a little better. depending on how spicy your sausage is you may want to put cayenne and black pepper .

    >> in the south you put black pepper on cheerios.

    >> it goes on everything down here.

    >> in this is no ordinary milk, the best milk in the land.

    >> this looks like cream.

    >> this is hatcher whole milk. we'd cook this out a little bit more but just add a little bit at a time, get it good and thick and keep cooking it to get the flour taste out and cook that sausage taste in. dump in a little bit more. you've been to the lovelace before.

    >> i have. i can't go too often now, i'll never get out.

    >> those biscuits are mostly air.

    >> they are light and fluffy but it's not just that. you continue to cook this down and you end up with something that looks a little like this.

    >> that, exactly right. now, top some biscuits with that.

    >> wow. i'm going to bring this here, you grab this one and go over to the table here and sharon promised me that when she wrote how i like my eggs, i love my eggs overeasy. so this is pretty good stuff.

    >> that's right and what al wants al gets at the hatcher house.

    >> would you call my wife? because that doesn't seem to happen much in my house. this is fantastic.

    >> we've also cooked up hashbrown casserole, country ham , bacon, a big old mess of grits and i didn't get your kitchen too messy.

    >> you're good.

    >> is this how you eat every morning?

    >> not really.

    >> nobody would look as good as you do. what is it about a country breakfast on the farm that gets you going?

    >> the fresh eggs, fresh milk, fresh cream .

    >> coffee.

    >> i'm going to help myself to a biscuit here, excuse me a second, and coffee. i got to tell you, if this was what i got every day i'd be working on the farm sure enough. i wouldn't last long on the farm but that's pretty good. guys thank you so much for sharing. we're going to have a little bit more coming up from the hatcher family dairy farm

TODAY recipes
updated 5/7/2013 5:21:21 PM ET 2013-05-07T21:21:21

Recipe: Loveless Café sausage gravy

  • 1/2 pound pork breakfast sausage
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • Salt to taste
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (use more or less for your own personal taste)

In a skillet over medium heat, cook the pork sausage until browned, crumbling into smaller pieces as it browns.
Add the flour and cook for 5 minutes, stirring occasionally.

Combine the milk with the flour and sausage and bring to a simmer.

Add salt to taste, black pepper and cayenne and stir until blended.

This gravy is great with biscuits but also wonderful with grits or mashed potatoes.

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