Bob Evans Sausage Gravy
Description
This copycat Bob Evans sausage gravy recipe is thick, peppery, and sage-scented — just like the restaurant. One skillet, five ingredients, ready in 20 minutes and perfect over warm buttermilk biscuits.
Ingredients
- 1 lb Bob Evans Original Recipe pork sausage
- ⅓ cup all-purpose flour
- 3 cups whole milk, warmed
- 1½ teaspoons freshly cracked black pepper
- ½ teaspoon kosher salt, or to taste
- Pinch of cayenne, optional
- ¼ teaspoon rubbed sage, optional, if your sausage isn't sage-forward
Instructions
- Brown the sausage in a large skillet over medium heat for 8–10 minutes, breaking it into nickel-sized pieces with a wooden spoon. Cook until the edges brown and bits stick to the pan. Do not drain the fat — you need about 3 tablespoons for the roux.
- Sprinkle the flour evenly over the sausage and stir constantly for 1–2 minutes, until it looks pasty and clings to the meat.
- Add the warm milk in three additions, stirring each one in completely before adding the next.
- Bring to a gentle simmer and cook 5–8 minutes, stirring often and scraping the bottom of the pan, until the gravy coats the back of a spoon.
- Stir in the black pepper, then taste and add salt. Serve immediately over warm split biscuits.
Equipment
- Skillet
- Ladle
Notes
- Warm the milk before adding it. Cold milk hitting a hot roux is the main cause of lumpy gravy.
- The gravy thickens as it stands. If you're not serving right away, pull it slightly looser than you want it.
- Salt at the end — breakfast sausage brands vary widely in sodium.
- Leftovers keep 4 days refrigerated. Reheat gently with a splash of milk to loosen.
Nutrition
Serving: 1ServingCalories: 494kcalCarbohydrates: 17gProtein: 24gFat: 36gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 104mgSodium: 1082mgPotassium: 577mgFiber: 0.5gSugar: 9gVitamin A: 386IUVitamin C: 1mgCalcium: 240mgIron: 2mg