By therockmiester on March 18, 2008
"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."
Serving Size: 1 (344 g)
Servings Per Recipe: 4
"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."