Add more flavor to the gravy by seasoning it with your favorite herbs and spices.

Try mixing in bacon crumbles, too! If you’re vegan, you can also try plant-based crumble or sauteed mushrooms. You can even use other types of meat other than sausages, such as ground pork or beef. Sweet, peppery, savory, smoky – your call.

The authentic Bob Evans sausage gravy uses pork sausage, but any bulk sausage meat will work.

Keep it warm by heating it on the stove over low heat until ready to serve. Because it’s cream-based and contains a good amount of fat, it’ll continue to thicken as it cools.

If your gravy is way too thick, simply whisk in milk, 1/4 cup at a time, until the desired consistency is achieved.

Slowly pour it into the gravy and stir until thick. Dissolve 2 tablespoons of flour in 3 tablespoons of cold water.

If it doesn’t work, thicken the gravy with a flour slurry.

Also, keep in mind that the gravy will continue to thicken as it cools, so it shouldn’t be a big issue. To remedy this, just keep cooking the gravy a little longer.

If your gravy is too thin, it means you either didn’t cook it long enough or that you didn’t add enough flour.

Stir the roux for about 3-4 minutes before adding the milk.

Cook the flour long enough so your gravy won’t taste like, well, raw flour.

Instead, gradually pour it in, whisking vigorously until it turns into a smooth and thick gravy.

Be sure the flour is completely dissolved in the sausage grease before you add the milk.

Don’t drain the sausage grease! You’ll need it to make a roux, which is a combination of equal parts fat and flour used to thicken sauces, stews, and in this case, gravy.

Step 5: Serve with biscuits, and most importantly, enjoy! Tips for the Best Sausage Gravy This recipe only calls for salt and pepper, but in case you want to add more seasonings, now’s the time to do it. Don’t do it all at once! Pour the milk gradually into the pan and whisk continuously until it thickens. Keep stirring for about 3-4 minutes to cook out the flour. Whisk in the flour with the sausage grease until dissolved. This is the magical mixture that will thicken milk and turn it into gravy. Don’t drain the grease! You need that to make a roux. Break it up into crumbles with a spatula and cook over medium heat until brown.

Biscuits – Store-bought is fine, but in case you’re interested in making your own, here’s a great recipe for them!.

If you want maximum richness, go for heavy cream! That’s why I like to use either whole milk or evaporated milk, here.

Milk – The higher the fat content, the richer the flavor.

Flour – When mixed with sausage grease, it turns into a roux, which is a mixture used to thicken liquids.

Pork Sausage – Any kind of skinless sausage will work, but if you want authentic Bob Evans sausage gravy, use Bob Evans pork sausage.

With just five common pantry ingredients that you most likely already have on hand, it’s also super budget-friendly.

So instead of heading to Bob Evans for a good plate of sausage gravy, just make it at home.įortunately, this copycat recipe makes an impressive replica of the famous Bob Evans offering. While it sure is fun to go out for breakfast, it’s not the most economical option.

It’s a classic southern comfort food made of sausage crumbles and creamy gravy, served on top of warm biscuits.

Get your tastebuds ready! They’re about to have the most mouthwatering sausage gravy. All you need are 5 simple ingredients and 25 minutes.

With its amazing flavors and textures, this dish is perfect for any occasion.īest of all, it’s incredibly easy to make. Sure, it’s not the healthiest of dishes, but it’s definitely worth every single calorie. It’s a classic southern breakfast that deserves the attention of the entire world. It features meaty sausage crumbles cooked in a thick and creamy gravy served on fluffy biscuits.

Bob evans biscuits and gravy