Prep 30 mins
Cook 30 mins
This is a meal like my mother made. Neither the American Heart Association or Weight Watchers International would approve of this, but it's really good eat'n!
- 2 lbs Bob Evans sausage (Regular, Sage or Hot)
- 1⁄2 lb bacon
- 2 teaspoons rubbed sage
- 1⁄4 lb real butter
- 2 cups flour
- 1⁄2 gallon whole milk (2% or skimmed will not work)
- black pepper
- Place flour into a dry non-stick frying pan over medium heat and cook until light brown.
- Stir continually to prevent flour from burning.
- Pour into a glass bowl and set aside to be used later.
- (Browing the flour will keep it from lumping when added later) Cut bacon into 1/2" pieces and place into large pot or Dutch oven.
- Fry bacon until crispy.
- Pinch sausage into small pieces and add to bacon.
- Continue frying until sausage is completely cooked.
- Add sage and butter and stir in completely until butter is melted.
- Add browned flour a few tablespoons at a time and stir until liquid becomes pasty (you may not need all of the flour).
- Pour in milk slowly, bring to a slow boil and contiue stirring until gravy thickens.
- Add black pepper to taste.
- You may also add a pinch or two of crushed red pepper flakes if you want the gravy to be more zippy.
- Serve over buttermilk biscuits prepared per package instructions.