Community Pick
Bob Evans Sausage Gravy (Copycat)
"This is a hearty breakfast favorite. Biscuits served with hot sausage gravy are a sure way to stay satisfied until your next meal. Wonderful Sausage Gravy that has been posted by Bob Evans."
photo by Kitchen Witch Steph
- Ready In:
- 25mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 lb bulk roll of pork sausage
- 1⁄4 cup all-purpose flour
- 2 cups milk
- salt and black pepper
- 8 prepared biscuits
directions
- Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper.
- Serve hot over biscuits. Refrigerate leftovers.
Questions & Replies
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Can you use turkey -
Can I use Bob Evans sausage with sage -
The recipe says to stir in flour but do you stir it in with the sausage? I am not much of a cook, but grandson misses the frozen Bob Evans sausage gravy with biscuits as none of the stores where I live seem to carry them anymore. Started when virus happened and never came back. Does it really taste like Bob Evan’s gravy. My husband loves it too. Thanks. -
Has anyone frozen this gravy?
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Do you drain grease from sausage or thats what you milx flour with??
Reviews
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Do not add 2-3 tablespoons whorcesteshire sauce, no offense but that is just nuts. No way that is how they get it brownish. That will ruin this dish -
I have never made sausage gravy until this morning, with this recipe. It was super easy and possibly the best sausage gravy I have ever had. If I had known it was this easy to make an awesome sausage gravy, I would have done it a lot!! :)
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5 stars all the way! I made this for breakfast this morning and OMG was it good! My teen daughter said this was better than the restaurant. I did make some minor changes based on other reviews by replacing the milk with a mixture of 1 cup heavy cream and 1 can fat-free evaporated milk. I also added about a teaspoon of worcestersire sauce and more fresh ground pepper just as a personal preference. We like our sausage gravy thick, so the amount of liquid I used was about perfect (ok.. i did use a little buttermilk leftover from the "cracker barrel" biscuits I made with this as suggested by another review). Overall, great recipe, family approved and I'll never pay for the restaurant version again.
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I use half strong beef broth (homemade) and half half and half. I also add 1 tsp of pepper, no salt and 1 teaspoon of crushed aleppo pepper.
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This has been my go to sausage gravy recipe for years. The first time I made it I used the full pound of sausage and found it too heavy with meat for my taste. So I just use 1/2 pound which is perfect for me.
see 18 more reviews
Tweaks
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i always wondered the differant taste that bob evens has and the color????? so i tried it its either cream cheese or sour cream i did the cream cheese and the gravy master with butter awesome guys try it havent tried the sour cream yet ??? just like a 1/4 of cream cheese it was delicious after everything is done while boiling put it in i will find out how it gets that taste lolllllllllll!!!!!
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Also add sage to taste
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Add a tablespoon of granulated beef bullion or 2 cubes.
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Personally, I make one of my cups of liquid a beef bouillon and the other keep as milk. I find it adds a color and richness that compares to Bob Evan's restaurant. I like the paprika idea, perhaps will try this, or even a pinch of cayenne ;-)
RECIPE SUBMITTED BY
My Mom and sister were Austrian and I was born in France... we came over when I was very little. I tried to get as many recipes from my mom before she passed away... but oh there was so many great things she made.. I missed a lot of them.
Live in middle Tn area, have horses, dogs.. cats..etc..
