Prep 10 mins
Cook 20 mins
If you love Bob Evans Sausage Gravy, you'll love this even better... My family is from West Virgina and this is the recipe I have made for the past 30 years. I don't know why everyone has to make a big deal out of making gravy, it's probably the easiest dish to make, but every restaurant in town wants to add things,and it's just nasty.... I am known in this town for my gravy, In fact I have a couple friends that ask me to make them a batch of it to take on vacation with them to share with their families.. Here's what you do... It's so simple. but absolutely delicious... I make it just about every Sunday. If you like this, try my Breakfast Sausage Burrito with green chilies recipe. Your kids will LOVE IT!, and you can freeze them separately and use them daily... Enjoy! Let me know what you think. Email me.
- 453.59 g bob evans savory sausage (or just country sausage)
- 2.46 ml sage
- 177.44 ml all-purpose flour
- 473.18 ml water
- 236.59 ml milk (2% or whole)
- salt and pepper
- 453.59 g packageof grands buttermilk biscuits (In the Dairy)
- Before you get started, get your biscuit's on a pan following the pkg. directions.
- While your sausage if frying up, put your biscuits in the oven, by time your done make this, your biscuits will be done, and nice and hot.
- In a large frying pan, brown your sausage and break it up with a snake potato masher or fork.
- Once it is nicely browned, pull sausage to the sides of the pan so that the drippings drain into the middle.
- Spoon a 1/2 cup of the flour into the drippings and mix good till it's nice and brown, add a little more flour if need be.
- Once you have the flour browned, start folding in the sausage.
- Mix 2 cups water with 1 cup milk and stir together.
- Start slowly pouring the milk and water mix into the the sausage mixture,.
- Only pour what you need to get a nice consistency.
- (Tip): if you need to add more flour after the milk and water have been added, you need to add the flour to a little cool water, stir till smooth, then add that to your sausage mixture, otherwise like any other gravy, you will get flour lumps.
- Use your judgement on adding more milk or water to your taste.
- * Don't forget: heat of flame must be at least Medium High heat so that the flour will expand and smooth out.
- Once you get it to how you like it, turn your heat down, you don't want to burn your gravy. AND -- the gravy will thicken as it sits, so don't make it too thick.
- Add salt and pepper and a teaspoons of sage. (the sage is to your taste also, but we've been using it since I was born., and it just makes it wonderful. If you like Bob Evans sausage gravy, you love this even more).
- Pour over freshly baked buttermilk biscuits -- or your own.
- ( but if your making your own, make them first before you even think of making this gravy).
I haven't tried your exact recipe, but it's so similar to the gravy I grew up with and was taught to make that I had to comment. I agree that people over complicate gravy and start to add so many things, but the best gravy is good old fashioned gravy and this hits the mark! The only difference is that my Mammaw always used cream and no sage, but milk and water were used often in a pinch as well and both are equally delicious. Kudos!
This was very tasty even my mil liked it. I did add a little exta sage, about another 1/2 tsp and i used homemade buttermilk buiscuts.