An easy way to enjoy a classic restaurant breakfast or brunch at home this homemade Bob Evans Sausage Gravy recipe is delicious!
Copycat Bob Evans Sausage Gravy Recipe
Warm sausage flavors fill a white gravy base and allow you to experience all of the spices in Bob Evans sausage. This simple country style gravy can be made in less than 20 minutes on the stove top. We like using refrigerated biscuits, but homemade biscuits can make the meal a bit more special.
Going out for brunch is always a special treat, but we also love having easy ways to make our favorites at home. This copycat Bob Evans Sausage Gravy recipe only calls for a few ingredients, ground sausage, flour, milk, seasonings and warm biscuits!
Starting with a quality and tasty roll of ground sausage is key to success in this recipe. Bob Evans pork sausage is our favorite meat because they are based in Ohio and buy pigs from Ohio and other local farmers!
As I shared in my Shepherd’s Pie Recipe I’ve gotten to visit the Bob Evans foods headquarters and learn a lot about their products. While I was a teenager in 4-H I even had dinner at an awards banquet with Bob Evans himself. He was a great supporter of 4-H and even sponsored a scholarship I got for grazing cattle.
If you don’t have access to Bob Evans sausage we have a couple recipe for homemade sausage. Other high quality brands of sausage also work well in this recipe.
- All-purpose flour
- Whole or 2% Milk
- Koshor salt
- Black pepper
- Granulated garlic
What is the Best Sausage for Sausage Gravy?
Start with a chub or bulk pound of raw, seasoned sausage that has plenty of fat. We like the regular or mild sausage, but some people prefer zesty sausage with more spices.
Avoid sausage links, smoked sausage or any product in a casing.
Ground pork is typically very lean and will not give you the most flavor in the gravy, because fat equals flavor. If lean meat is used fat will need to be added through butter and higher fat dairy products.
The red part of sausage is the muscle or meat. Don’t be afraid of the white portions which are fat. Fat equals flavor and will make or break the taste of your sausage gravy.
What if the Gravy is Too Thick or Too Thin?
If the gravy is too thick add 1/4 cup of milk at a time and stir until gravy has reached desired consistency.
If the gravy is too thin add 1/2 to a whole tablespoon of flour at a time and continue stirring.
Making gravy is more of an art than science, so adjusting recipes to create on your favorite consistency can be easily done.
Should I use Butter?
Some recipes call for frying the sausage in butter. Butter adds more fat and thus more flavor to the dish and can help enhance a very lean sausage. If sausage with a good
Does the Type of Milk Matter?
Whole milk or 2% work best, but a special type of milk does not need purchased for this recipe.
Fat is necessary to maximize flavor in sausage gravy. Using a higher fat milk will add a little more flavor and slightly more thickness to the gravy.
Is Half and Half or Heavy Cream Better?
Half and half and heavy cream both have more fat than milk. I prefer to begin with sausage that has plenty of fat and use whole or 2% milk.
Using a thicker than milk dairy product with more fat can add more flavor to extra lean meat, but it will affect the ratio of liquids used in the gravy.
When I tested this recipe with half and half I used 1 cup of half and half and 1 cup of milk. The gravy was very flavorful, but also very thick and difficult to thin out enough to pour over the biscuits.
Does Sausage Gravy Reheat Well?
We always keep leftovers in the refrigerator to reheat for another meal, but the quality is certainly best when a fresh batch is served out of the skillet.
Can You Freeze Sausage Gravy?
Sausage gravy does not freeze well as the consistency often changes when reheated.
How to Make Country Style Sausage Gravy
Using a large skillet separate sausage with a meat masher and brown. Stir and cook until no more pink is left in the meat. Be sure not to drain the drippings as they will help flavor the gravy.
Over medium heat sprinkle flour over crumbled sausage. Stir until flour is dissolved and no more white is visible. This allows time for the flour flavor to cook out of the dish.
Add enough milk so the sausage is swimming, but not drowning in liquid. Add salt and pepper as desired. We like to add a couple shakes of granulated garlic, but additional flavoring is optional with a well seasoned sausage.
Cover and stir occasionally for about 5 minutes until gravy begins to simmer and thicken. Extra salt is necessary to flavor the milk and flour, but pepper is a very personal taste that can be added later.
Serve over warm biscuits and enjoy!
More Delicious Brunch Recipes:
Easy Egg & Sausage Casserole combines eggs, cheese, bread, milk and sausage. It’s great for any meal of the day and is super simple to make!
Egg, Sausage & Brioche Casserole uses sweet Brioche bread to put a spin on a staple casserole in our house.
Cowboy Breakfast Skillet makes a bed of potatoes or cauliflower in a skillet and layers on eggs, bacon and cheese.
Printable Bob Evans Country Gravy Recipe
Bob Evans Sausage Gravy
- 1 pound mild sausage we prefer Bob Evans
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 teaspoon Koshor salt
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon granulated garlic optional
- Cook and crumble sausage over medium high heat until there is no more pink. Do not drain.
- Turn to medium heat and sprinkle flour evenly over the sausage. Stir to coat sausage crumbles.
- Pour two cups of milk over sausage and sprinkle desired seasonings over the milk. Use a wooden spoon to stir occasionally. Cook for about 5 minutes until desired consistency is reached. Serve immediately over warm biscuits and enjoy!
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