Biscuts and sausage gravy
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5 from 1 vote

Restaurant Style Sausage Gravy

This sausage gravy tastes a lot like Bob Evan's Sausage gravy. 
Course Breakfast
Cuisine American
Keyword Sausage Gravy
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 470kcal
Author Stephanie Manley


  • 1 pound Extra Mild Breakfast Sausage (Owens)
  • 6 tablespoons Flour
  • 1 1/2 cups water
  • 2 1/4 cups whole milk
  • 3/4 teaspoon Salt
  • 1 teaspoon Paprika


  • On medium heat crumble sausage in fry pan, stirring often, cook sausage until brown. With slotted spoon remove sausage from fry pan and reserve pan drippings. The oil and drippings should measure 1/4 cup, a little vegetable oil may be added if needed. Cooking on medium low temperature add flour one tablespoon at a time and whisk. Stir constantly until flour thickens and turns light brown. When flour is thick and light brown add water slowly and stir. When flour mixture is smooth add milk, paprika, and salt, stir until blended. You want to let gravy simmer, but not boil this will curdle the milk. When blended add sausage, mix and simmer until heated through.

    This sausage gravy goes really well with these biscuits


Calories: 470kcal | Carbohydrates: 15g | Protein: 22g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 95mg | Sodium: 1221mg | Potassium: 485mg | Fiber: 0g | Sugar: 7g | Vitamin A: 555IU | Vitamin C: 0.8mg | Calcium: 168mg | Iron: 1.9mg
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