Bob Evans Sausage Gravy is perfect for serving with biscuits for a hearty breakfast. This easy copycat recipe makes the best country sausage gravy with pork breakfast sausage and a few simple ingredients.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Table of Contents
Southern Sausage Gravy
Pork sausage gravy may pop up most frequently on Southern breakfast tables, but it’s so good that people everywhere deserve to try this American classic. Rich and filling, this dish is hearty enough to fuel you no matter what your day has in store!
Try this Bob Evans Sausage Gravy recipe once, and it’s sure to become one of your family’s favorites because it’s so quick and easy to prepare.
Why You Will Love Bob Evans Gravy
Bob Evans Sausage Gravy is on the mild side, making it great for a large group. Those who like things a little spicier can always add their favorite hot sauce if it isn’t spicy enough.
As a thinner sausage gravy, it is easy to pour and won’t get lumpy like other versions.
Easy Sausage Gravy Recipe Ingredients
- Extra Mild Breakfast Sausage
- Flour
- Whole milk
- Water
- Salt
- Paprika
- Vegetable oil or butter (as needed)
Ingredient Notes and Variations
Pork sausage is traditional, but feel free to use your favorite brand of bulk breakfast sausage.
Anyone trying to stay away from dairy can use a non-milk like soy. Look for a thickener on the ingredient list like gellan gum or seaweed for the best results.
You will need about a quarter cup of fat for this recipe. Depending on the fat content of your sausage, you may have to add a little vegetable oil or butter.
Some people prefer using four cups of milk instead of a mixture of milk and water. That is fine, but your gravy will be a little thicker than usual.
How to Make Bob Evans Sausage Gravy
To make this Bob Evans gravy recipe:
- Heat a large thick-bottomed large skillet over medium heat.
- When the pan is hot, add the sausage. Break it up with a spatula and slowly cook sausage until there isn’t any pink.
- Use a slotted spoon to transfer the cooked sausage to a bowl and let it cool on the counter.
- There should be about a quarter cup of sausage grease in the pan. If you have way too much, take some out and if you need more, add additional fat.
- Sprinkle in the flour a tablespoon at a time and whisk together.
- Let the flour cook in the gravy until it turns a pale yellow and smells like a baked crust.
- While whisking, pour in the water slowly. Stir until the lumps are gone.
- Add the milk and raise the temperature to medium-high. Continue to stir.
- Once the mixture comes to a simmer, reduce the heat to low. Continue to cook until the gravy coats the back of a spoon.
- Put the cooked sausage back into the pan.
- Season with salt and pepper if desired.
- Heat until hot and serve.
Frequently Asked Questions
Here are some common questions about sausage gravy. You may find them helpful when making this southern gravy.
Why does my gravy taste like flour?
You didn’t cook the flour long enough. When you combine the flour and fat, cook until the color turns a pale yellow and there is a slight cooked pie crust smell.
Why didn’t my gravy thicken?
There are two reasons why your gravy didn’t thicken. Either you didn’t add enough flour, or you didn’t cook the gravy long enough. Try cooking a little longer if you used the measurements in the recipe and the gravy still isn’t thick. Remember that the gravy will thicken up quite a bit when you take it off the heat.
Can I substitute pork sausage with something?
Absolutely, any bulk sausage meat is fine. You don’t even have to use sausage! Consider substituting dried chipped beef, hamburger meat, or even going vegetarian with sauteed mushrooms or plant-based crumble.
How to thin Bob Evans gravy?
Using a cup and a half of water instead of just milk like classic sausage gravy recipes reduces the thickness of the gravy. However, if it’s still too thick, whisk in a bit of milk over low heat until you reach your preferred consistency.
Can I make Bob Evans gravy and biscuits ahead of time?
Yes, but it’s better when made fresh. See below for instructions on how to store and reheat.
How to Serve Bob Evan’s Sausage Gravy
Pour a good helping of the gravy on top of split biscuits or toast and serve alongside home fries or hashbrowns for breakfast. This gravy also makes an excellent topping for chicken, and it’s incredible over a thick-cut pork chop.
How to Store Leftover Bob Evan’s Sausage Gravy
Let the gravy come to room temperature and keep it in an airtight container in the fridge for up to three days.
Can I Freeze My Bob Evans Gravy?
Yes, it is possible, but, like other dairy-based recipes, it will change the consistency slightly.
To freeze the sausage gravy, let it cool and store in a large freezer bag flat on its side. Keeping the bag on its side allows the gravy to spread out into a thin layer that will freeze better.
You can store your gravy in the freezer for up to two months.
How to Reheat Gravy
To reheat this Bob Evans Sausage Gravy recipe, let it thaw overnight in the fridge. Then put the thawed gravy in a pan on the stovetop and add a splash of milk.
Heat on low until hot, whisking occasionally. Do not refreeze any leftovers.
Love gravy? Try these recipes!
Favorite Copycat Breakfast Recipes
- Breakfast Crunchwrap
- Cracker Barrel Biscuits
- Dunkin Donuts Avocado Toast
- Egg McMuffin
- IHOP Pancake Recipe
- McDonald’s Sausage Burrito
- Starbucks Egg Bites
- Whataburger Breakfast Burger
Check out more of my easy breakfast recipes and the best copycat restaurant recipes here on CopyKat!
Bob Evans Sausage Gravy
Ingredients
- 1 pound mild Bob Evans breakfast sausage
- vegetable oil
- 6 tablespoons all-purpose flour
- 1 1/2 cups water
- 2 1/4 cups whole milk
- 3/4 teaspoon salt
- 1 teaspoon paprika
Instructions
- Crumble the sausage into a frying pan over medium heat and cook until browned, stirring often.
- Remove the sausage from the frying pan with a slotted spoon and reserve the pan drippings. If you have less than 1/4 cup pan drippings, add vegetable oil to reach 1/4 cup.
- Heat the pan drippings and oil over medium-low heat. Gradually add the flour one tablespoon at a time and whisk. Stir constantly until the flour thickens and turns light brown.
- Slowly add water and stir.
- When the flour mixture is smooth, add milk, salt, and paprika. Stir until well blended.
- Add the sausage and simmer until heated through. Do not let the gravy come to a full boil because boiling will curdle the milk.
- Serve the sausage gravy with biscuits.
jack
I was able to cook the gravy to its proper consistency. However it was bland and missing something. I added black pepper and that made it delicious. And I used only milk. No water.
Stephanie Manley
I often find if a recipe is missing something, it is often salt. I am glad you could modify the recipe as written to make it good for you.
Cindy
I made this with a few tweaks – of my oil (canola) to supplement pan drippings, I replaced 1 tablespoon of oil with 1 tablespoon unsalted butter. I didn’t have whole milk so used 2 cups 2% whisked with ¼ cup heavy cream. I added a couple splashes worchestershire. Everything else I did as written. It was delicious with a perfect consistency!
Edwin R Hinsdale
I must tell you, I have it on good authority ( a former line cook) that at Bob Evans restaurants they add a splash or two of SOY SAUCE to the sausage gravy. Try it! You will be amazed.
Edwin R Hinsdale
I m lust tell you, I have it on good authority ( a former line cook) that at Bob Evans restaurants they add a splash or two of SOY SAUCE to the sausage gravy. Try it! You will be amazed.
Jared Bernstein
Water? Water? Yeah, water. I know it may not be the way Mammy made it, but as somewhat of a Chipped Beef on Toast snob, I always order the dish in any diner that serves it. IMO, the best sauces for chipped beef are lighter, not dense. I asked the secret in my favorite diner and the waitress said the cooks stirs in the water from boiling the potatoes to thin out the roux before adding the milk.
I also like to make my Chipped Beef on Toast with a clear beef stock and milk. It doesn’t make the dish look pretty, but it makes it taste fine, and that is all I really care about.
(Yeah, I know this is NOT Chipped Beef on Toast, but is the same general dish. I also make it with mince beef for S.O.S. since dried beef is so crazy expensive these days!)
Stephanie Manley
If it is super thick water would be fine to add. I personally wouldn’t swap it out entirely, but that’s me.
Maashberry
I agree with Mrbeerz—NO water 4 cups of whole milk.I also have made it using 3 cups whole milk and 1 cup evaporated milk.This makes it more like my grandmothers as she used pure cows milk from her farm.So good with homemade country sausage and homemade biscuits.
Maashberry
I agree with Mrbeerz—NO water 4 cups of whole milk.I also have made it using 3 cups whole milk and 1 cup evaporated milk.This makes it more like my grandmothers as she used pure cows milk from her farm.So good with homemade country sausage and homemade biscuits.
Mrbeerz
Water???? Skip the water and use 4cups whole milk. Trust me… my grandma perfected it.
Liz Nelson
I have never had any luck with Gravy but for once it came out really good! Thanks for the recipe!