Make Bob Evans sausage gravy with biscuits for the ultimate southern breakfast with this copycat recipe!
This rich and hearty delight will keep you full and satisfied until lunch.
It features meaty sausage crumbles cooked in a thick and creamy gravy served on fluffy biscuits.
It’s a classic southern breakfast that deserves the attention of the entire world.
Sure, it’s not the healthiest of dishes, but it’s definitely worth every single calorie.
With its amazing flavors and textures, this dish is perfect for any occasion.
Best of all, it’s incredibly easy to make. All you need are 5 simple ingredients and 25 minutes.
Get your tastebuds ready! They’re about to have the most mouthwatering sausage gravy.
Bob Evans Sausage Gravy Recipe
It’s a classic southern comfort food made of sausage crumbles and creamy gravy, served on top of warm biscuits.
While it sure is fun to go out for breakfast, it’s not the most economical option.
So instead of heading to Bob Evans for a good plate of sausage gravy, just make it at home.
Fortunately, this copycat recipe makes an impressive replica of the famous Bob Evans offering.
With just five common pantry ingredients that you most likely already have on hand, it’s also super budget-friendly. Make it any time you like!
Ingredients
- Pork Sausage – Any kind of skinless sausage will work, but if you want authentic Bob Evans sausage gravy, use Bob Evans pork sausage.
- Flour – When mixed with sausage grease, it turns into a roux, which is a mixture used to thicken liquids.
- Milk – The higher the fat content, the richer the flavor. That’s why I like to use either whole milk or evaporated milk, here. If you want maximum richness, go for heavy cream!
- Salt And Pepper – To taste.
- Biscuits – Store-bought is fine, but in case you’re interested in making your own, here’s a great recipe for them!
How to Make Bob Evans Sausage Gravy
Step 1: Brown the sausage. Break it up into crumbles with a spatula and cook over medium heat until brown. Don’t drain the grease! You need that to make a roux.
Step 2: Make a roux. This is the magical mixture that will thicken milk and turn it into gravy. Whisk in the flour with the sausage grease until dissolved. Keep stirring for about 3-4 minutes to cook out the flour.
Step 3: Add the milk. Don’t do it all at once! Pour the milk gradually into the pan and whisk continuously until it thickens.
Step 4: Season. This recipe only calls for salt and pepper, but in case you want to add more seasonings, now’s the time to do it.
Step 5: Serve with biscuits, and most importantly, enjoy!
Tips for the Best Sausage Gravy
- 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.
- Be sure the flour is completely dissolved in the sausage grease before you add the milk. This will avoid lumps in the gravy.
- Don’t add the milk all at once. Instead, gradually pour it in, whisking vigorously until it turns into a smooth and thick gravy.
- Cook the flour long enough so your gravy won’t taste like, well, raw flour. Stir the roux for about 3-4 minutes before adding the milk.
- If your gravy is too thin, it means you either didn’t cook it long enough or that you didn’t add enough flour. To remedy this, just keep cooking the gravy a little longer. Also, keep in mind that the gravy will continue to thicken as it cools, so it shouldn’t be a big issue.
- If it doesn’t work, thicken the gravy with a flour slurry. Dissolve 2 tablespoons of flour in 3 tablespoons of cold water. Slowly pour it into the gravy and stir until thick.
- If your gravy is way too thick, simply whisk in milk, 1/4 cup at a time, until the desired consistency is achieved.
- Sausage gravy is best served hot. Because it’s cream-based and contains a good amount of fat, it’ll continue to thicken as it cools. Keep it warm by heating it on the stove over low heat until ready to serve.
Variations
- The authentic Bob Evans sausage gravy uses pork sausage, but any bulk sausage meat will work. Sweet, peppery, savory, smoky – your call. You can even use other types of meat other than sausages, such as ground pork or beef. Try mixing in bacon crumbles, too! If you’re vegan, you can also try plant-based crumble or sauteed mushrooms.
- Add more flavor to the gravy by seasoning it with your favorite herbs and spices. Sage, thyme, rosemary, basil, paprika, and red pepper flakes all make fine options. Don’t forget to season it with salt and pepper, too!
- For an even richer gravy, swap out the milk with equal parts heavy cream and evaporated milk.
How to Store Bob Evans Sausage Gravy
Allow the gravy to cool to room temperature and store it in an air-tight container. Refrigerate it for 3-5 days.
Reheat it in a saucepan over medium-low heat. Stir it until warmed through. Note that gravy continues to thicken as it cools, so you may need to add a splash of milk to thin it out.
Can I Freeze Sausage Gravy?
It’s not recommended because once it thaws, the consistency just won’t be the same.
However, if you have tons of leftovers (which is unlikely) and aren’t planning on serving them any time soon, freezing is your best option.
You definitely don’t want to throw out this amazing sausage gravy!
Allow the sausage gravy to cool completely and transfer it into a freezer-safe bag. Store it for up to 2 months.
Let it thaw in the fridge overnight and reheat in a saucepan over low heat.
Whisk in a bit of cream or milk to reconstitute its consistency. Keep whisking until warmed through.
Do not refreeze leftovers.
How to Serve Sausage Gravy
Sausage gravy is best served on top of freshly-baked biscuits. It’s the ultimate southern treat!
In case you want more, though, there are ways to bulk up the classic breakfast, even more. Here are my favorite things to serve with sausage gravy.
- Eggs – scrambled, sunny-side up, poached, anything goes.
- Potatoes – carbs + carbs = food coma, but worth it. French fries, scalloped potatoes, mashed potatoes, hash browns – pick your poison.
- Veggies – add color and nutrition to that plate!
- Fried Chicken – chicken and gravy on steroids.
Looking for More Breakfast Options?
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Bob Evans Sausage Gravy (Copycat Recipe)
4
servings10
minutes15
minutes875.2
kcalIngredients
1 pound bulk roll of pork sausage
1/4 cup all-purpose flour
2 cups milk
Salt and pepper, to taste
8 biscuits
Instructions
- Add the sausage in a large skillet over medium heat. Stir it to break up the meat and cook until browned, about 7-10 minutes.
- Stir in the flour until dissolved in sausage grease, about 3-4 minutes. Gradually pour in the milk and cook, stirring constantly, until thick and bubbly. Season it with salt and pepper. Serve it hot over biscuits and enjoy!
