Bob Evans Sausage Gravy Recipe
Love a warm, creamy gravy over fluffy biscuits? This Bob Evans Sausage Gravy Recipe is your new go-to. It's rich, savory and so easy to make at home.
Ingredients
- 1 pound 450g breakfast sausage (like Bob Evans style, mild or sage)
- 1/4 cup 30g all-purpose flour
- 2 cups 480ml whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder optional for extra flavor
- 2 tablespoons butter for richness
Instructions
Cook the Sausage
- Heat a skillet over medium heat. Add the breakfast sausage. Break it up with a spoon. Cook for 8-10 minutes until browned and no pink remains. Stir often. This takes about 10 minutes total. Drain excess fat but leave 2 tablespoons in the pan for flavor.
Make the Roux Base
- Sprinkle flour over the cooked sausage. Stir well for 1-2 minutes. This forms a roux. It thickens the gravy later. Cook until it turns light brown. No lumps—keep stirring smooth. Add the butter now for extra creaminess.
Add Milk Slowly
- Pour in milk one cup at a time. Whisk constantly. Bring to a gentle simmer. It will thicken in 4-5 minutes. Keep heat medium-low. Stir to avoid burning. Gravy should coat your spoon nicely.
Season to Perfection
- Add salt, pepper and garlic powder. Taste and adjust. Simmer 2 more minutes. Turn off heat. Let it rest covered for 1 minute. Your homemade Bob Evans Sausage Gravy is ready!
Notes
- Use cold milk to prevent lumps when making Bob Evans Sausage Gravy Recipe.
- For spicier version, add red pepper flakes.
- Make it dairy-free: Swap milk for almond milk and use vegan sausage.
- Double the sausage for heartier gravy—great for crowds.
- Fresh sage leaves boost that classic Bob Evans taste.
- Whisk fast at first to blend flour smooth.
- Don't boil hard—simmer only for best texture.