"This is a hearty breakfast favorite. Biscuits served with hot sausage gravy are a sure way to stay satisfied until your next meal." — Bob Evans®
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Bob Evans® Original Recipe Sausage Roll
Salt and black pepper to taste
Mmmmmmmmmmnnn!!! This was so good. I used a little less sausage than called for. After it was cooked, I removed it from the skillet, making sure to leave about 4 tbsp of drippings because a good gravy has the ratio of 2 tbsp flour to 2 tbsp fat to 1 cup milk. I cooked the flour and drippings mixture for a little bit and slowly stirred in the milk. Once it was thick and bubbly, I added the sausage back in and simmered to meld flavors. I found no salt was needed but did add lots of freshly cracked black pepper. Served over hot biscuits and it was delicious. This one is a keeper.
Too thick. Bill's Sausage Gravy from this site is perfect.
This was possibly the best sausage gravy I've ever had. I doubled the flour and milk as many reviewers suggested, but turned out I didn't need to double the grease. :)
I used regular pork sausage seasoned with a bit of garlic and onion powder, sage, a tiny bit of thyme, and of course lots of black pepper. It did not need salt at all.
The great thing about this recipe is that you can make the gravy right in the pan with the sausage. I've never done it that way before, and I've made lots of gravy!
Try it! You'll like it!
I loved this gravy..tastes just like my favorite growing up. I actually doubled the sauce but not the meat..I felt there was plenty. It was great. Edit: This has become a regular recipe for us and when our families come to visit..they BEG me to make. it. It is also good leftover.
I wanted to go to Cracker Barrel for breakfast, but money was tight, and my husband said, "We have biscuits in the fridge if you want to make eggs." I said, "What about biscuits and gravy?" I found this recipe, and used a 7oz package of brown and serve sausage links cut into dimes. Because there was little grease, I added a Tbsp of butter to get the flour dissolved and then followed the recipe exactly. The sauce gets really thick the longer you cook it, so I added a splash of milk to thin it a bit. I'm so glad I stayed in for breakfast this morning. This tasted like the gravy you get in a restaurant with your biscuits. A real keeper! Thanks so much!
This is pretty much how I make my gravy...and it always turs out delicious. I only use 3 TBSP flour and sometimes I will ues 3 cups milk to make it stretch a little further.
Hubby loves biscuits and gravy on weekend mornings...so I am always trying to find different ways to make it. Made this recipe exactly as written with the exception of the sausage (I had sage sausage on hand). It turned out delicious. Hubby loved it. Thanks for the post.
Like the commercial goes .... "Bob Evans, down on the farm" I grew up eating Bob Evans sausage gravy and biscuts at the Original Bob Evans Restaurant in Rio Grande,Ohio. This recipe is the original recipe. You can't improve on perfection.
* Percent Daily Values are based on a 2,000 calorie diet.
Super Sausage Gravy
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 400
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