Bob Evans Sausage Gravy Recipe
Do you love a warm breakfast? You should try this Bob Evans Sausage Gravy Recipe. It is a very famous dish. Many people visit the restaurant for it. Now you can make it at home. This Bob Evans Sausage Gravy Recipe is very creamy.
Equipment
- Large heavy skillet.
- Sturdy Metal Whisk
- Flat Wooden Spoon
- Dry Measuring Cups
- Liquid Measuring Cup
- Small Spice Bowls
Ingredients
- 1 pound pork sausage
- 1/3 cup all purpose flour
- 4 cups whole milk
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 6 warm biscuits
Instructions
Brown the Pork Sausage
- Place your large skillet on the stove. Turn the heat to a medium setting. Put the pork sausage into the hot pan. Use your wooden spoon to break it up. The pieces should be very small. Cook the meat until it is brown. Do not see any pink color left. This should take about eight minutes.
Do Not Drain the Fat
- Look at the bottom of your pan. You will see liquid fat from the meat. This is called drippings. Do not throw this liquid away. The fat holds all the best flavor. It will help cook the white flour. This is the secret to a great gravy.
Add the White Flour
- Sprinkle the flour over the cooked meat. Stir it well with your wooden spoon. The flour should coat every piece of sausage. Cook this mix for two minutes. This removes the raw taste of the flour. The mix will look like a thick paste.
Pour in the Milk
- Turn the heat down to low. Slowly pour in the cold milk. Use your whisk at the same time. Move the whisk in fast circles. This prevents lumps from forming in the sauce. Keep whisking until the mix is very smooth.
Simmer and Thicken
- Let the gravy come to a gentle bubble. Do not let it boil too hard. Stir it often so it does not burn. The gravy will start to get thick. It should look like heavy cream. This usually takes about five minutes.
Season the Gravy
- Add the black pepper to the pan. Taste the gravy before adding any salt. The sausage might be salty enough already. Add salt only if you need more flavor. Stir the spices in very well.
Serve it Warm
- Split your warm biscuits in half. Put them on a clean plate. Ladle the hot gravy over the biscuits. Serve it while it is still very hot. Enjoy your delicious homemade breakfast.
Notes
➔ Use cold milk to prevent lumps in the gravy.
➔ Break the sausage into very tiny crumbles for texture.
➔ Do not drain the fat from the cooked sausage.
➔ Keep the heat low when you add the milk.
➔ Whisk the gravy constantly until it starts to bubble.
➔ Use whole milk for the most authentic restaurant taste.
➔ Add extra pepper if you want a spicy kick.
➔ Serve the gravy immediately so it stays very creamy.
➔ If the gravy is too thick, add more milk.
➔ Toast the flour for two minutes before adding milk.
➔ Break the sausage into very tiny crumbles for texture.
➔ Do not drain the fat from the cooked sausage.
➔ Keep the heat low when you add the milk.
➔ Whisk the gravy constantly until it starts to bubble.
➔ Use whole milk for the most authentic restaurant taste.
➔ Add extra pepper if you want a spicy kick.
➔ Serve the gravy immediately so it stays very creamy.
➔ If the gravy is too thick, add more milk.
➔ Toast the flour for two minutes before adding milk.