Ingredients for Bob Evans Sausage Gravy Copycat
- Roll Of Pork Sausage
- All Purpose Flour
- 3 cups milk (whole milk recommended)
- Salt And Black Pepper
- 1 dozen buttermilk biscuits (store-bought or homemade)
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How to Make Bob Evans Sausage Gravy Copycat
- Brown the sausage: In a large skillet over medium heat, crumble the sausage and cook, breaking it up with a spoon, until browned. Remove any excess grease.
- Make the roux: Sprinkle the flour over the cooked sausage and stir constantly for 1-2 minutes until the flour is fully incorporated and a light brown roux forms.
- Gradually whisk in milk: Slowly whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking until the mixture is smooth.
- Simmer and thicken: Bring the gravy to a simmer over medium-low heat, whisking frequently. Cook until the gravy thickens to your desired consistency (about 5-7 minutes).
- Season to taste: Remove from heat and stir in the salt and pepper. Taste and adjust seasonings as needed.
- Serve immediately: Serve the hot sausage gravy immediately over warm biscuits.
- Leftovers: Refrigerate leftover gravy in an airtight container for up to 3 days. Reheat gently on the stovetop before serving.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
10g
Fat
89g
Carbs
21g
