If you love traditional American comfort food like biscuits and gravy, then this Bob Evans sausage gravy recipe is just what you need.
What Type Of Sausage Does Bob Evans Use In Their Gravy Recipe?
Bob Evans uses a variety of sausages in its recipes.
You can find links, patties, chicken cutlets, ground beef, or any other kind of meat in the Bob Evans menu.
This particular recipe calls for pork sausage, but it would taste great with any kind of meat.
The Bob Evans website doesn’t list exact ingredients for every product on the menu, so if you want more information about how many ounces of each ingredient are used in the entire dish, you’ll have to visit the online store to look up the specific recipe.
But if you buy one of these products at the restaurant, they usually include all of the necessary ingredients in the package.
Chicken Sausage Patties
These little patties contain only four grams of fat per serving, making them an excellent choice for those who want to get away from high-fat foods.
They also come in two varieties — regular and mild — which means there should be no problem finding something to fit into your diet plan.
Ground Beef Sausage Links
You can choose between turkey, chicken, or pork flavors when ordering these links, which makes them easy to customize according to your tastes and dietary needs.
The links come in three sizes, ranging from 1 ounce to 2.5 ounces (or 20 grams to 60 grams) of meat per link.
Regular Pork Sausage Links
There isn’t anything special about these links, except for the fact that they don’t contain any artificial colors or preservatives.
These links provide 16% of the recommended daily allowance of iron, which helps keep you healthy.
Pork Breakfast Sausage Links
The pork breakfast sausage links contain 14 grams of protein per serving, plus 10 percent of the recommended daily amount of vitamin B6.
It contains 5 grams of fiber as well, which keeps your digestive system working properly.
How Much Milk Is Needed For The Gravy?
Bob Evans uses 1 cup (240 ml) of whole milk in their gravy.
If you have skim or low-fat milk on hand, feel free to substitute it with an equal amount of water.
You can also replace the milk with heavy cream if you prefer.
However, we suggest using real milk instead of water because it adds more flavor into your dish.
Skim or light milks simply won’t give you enough fat content to really taste any kind of richness from the sauce.
You could always add a tablespoon of butter to increase the flavor as well, but Bob Evans suggests leaving it out since they already include plenty of salt into their gravy.
When making this Bob Evans sausage gravy, there are several other ingredients you should keep in mind when cooking them all together.
When preparing your meat mixture, you want to ensure that you get rid of excess grease before adding it into the rest of the ingredients.
This means you should pat down your ground beef with paper towels after seasoning it with salt and pepper.
Afterward, set aside your seasoned meat until later.
Then, remove the pan from heat once you have added the flour and let it sit while stirring constantly to avoid burning it.
Finally, add the milk slowly so that you don’t create lumps in your gravy.
What Is The Best Way To Cook The Sausage For The Gravy?
Bob Evans Sausage Gravy Recipe
- 6 links of turkey or pork sausages (we recommend using Smithfield)
- 1 cup of milk
- 1/4 teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- Salt to taste
You can use any type of sausage in place of Smithfield’s but we prefer their mild flavor over other brands such as Jimmy Dean and Hillshire Farm.
If you want to add more spice to the gravy, feel free to do so by adding crushed red pepper flakes or cayenne pepper.
You may also want to try mixing in some fresh herbs into the mixture instead of salt since they are naturally flavorful.
How Long Does It Take To Make The Gravy?
The time it takes to prepare a batch of Bob Evans sausage gravy depends on how large or small your skillet is.
The larger the pan, the longer the cooking process will last, but there are ways around this issue if you don’t have the space for a big pot.
You can also use an electric pressure cooker instead of a stovetop one.
- Step 1: Cook up half of a pound of ground beef in your preferred method (e.g., frying, sautéing, or broiling).
- If you’re using frozen meat, thaw it first before proceeding with Step 2.
- Step 2: Add the cooked ground beef back into Step 3 along with any other ingredients called for in the recipe.
- Step 3: Mix all of the ingredients together until they form a uniform paste and coat the bottom of your pan.
- Step 4: Spread out the mixture evenly across the entire surface of the pan.
- Step 5: Let the whole thing simmer over low heat while stirring occasionally to prevent sticking.
Tips for making a more flavorful sauce
Here’s where you can get creative — go ahead and add whatever savory flavors you’d like to give the gravy its own unique flavor profile.
Try fresh herbs, dried spices, red pepper flakes, garlic powder, onion powder, salt, black pepper, and/or cayenne pepper, among others.
What Is The Best Way To Keep The Gravy Warm?
Bob Evans has been making their own unique sauces for years now, but they have recently introduced more than 100 new recipes on their website.
One of those new recipes is for sausage gravy.
The recipe calls for cooking up a batch of sausage and adding in some flour, milk, and seasonings.
You can cook the mixture until it’s thickened, or if you prefer, add in additional ingredients such as fresh herbs or minced garlic.
Bob Evans also offers several other variations on the classic combination of biscuits and gravy, including chicken and mushroom gravy, steak gravy, and bacon gravy.
The Bob Evans sausage gravy recipe I shared with you today is one of my favorites because it requires only four simple steps to prepare.
It takes about 30 minutes total from start to finish, so there isn’t much time spent waiting around while you wait for your meal to be ready.
If you don’t mind spending that little bit of extra time, however, you can always use an electric skillet instead of a stovetop pan.
Electric skillets are designed specifically for heating foods quickly, which makes them ideal for simmering sauces.
There are plenty of ways to serve the Bob Evans sausage gravy once it’s done, although I recommend serving it over fluffy hot biscuits.
Since Bob Evans serves its meat products hot off the grill, I think these biscuits would taste especially good topped with the spicy sauce.
I hope you enjoy the Bob Evans sausage gravy recipe very much!
Please leave us a comment below letting us know how you liked our homemade version of this popular dish.
We look forward to hearing back from you!
How Many Servings Does The Gravy Recipe Make?
As noted in our instructions above, we recommend serving one cup of gravy per two people.
If you are feeding more than two, simply double up on all ingredients.
What Can Be Served With The Gravy?
You’ll find all sorts of different ways that people serve their homemade gravy in restaurants around America today.
But if you want something that’s truly authentic, don’t forget about the classic.
Serve it over buttermilk biscuit or cornbread, on top of mashed potatoes, as a side dish, or anywhere else you would normally use a white sauce.
You can also add it to other dishes like pancakes, waffles, eggs, and more.
What Is The Nutritional Information For The Gravy?
The Bob Evans sausage gravy has 437 calories per cup (1/4 of it).
The fat content in the gravy is 11 grams per serving.
Of course, there are no trans fats or cholesterol in the Bob Evans sausage gravy because they don’t use any meat from animals fed antibiotics.
However, if you want to lower the calorie count, try making only half as much sauce as called for below.
- 3 cups of water
- 3 tablespoons cornstarch
- 6 ounces of Bob Evans Sausage Gravy (or substitute)
How Can The Gravy Be Customized?
The only thing you have to do to customize this Bob Evans sausage gravy recipe is substitute in whatever ingredients you prefer.
It’s really easy to adjust it so that it tastes exactly how you want it to taste.
For example, if you don’t care for onions or green peppers, feel free to leave them out of your saucepan altogether.
To help you get started with your customizing efforts, here’s an overview of all the different parts of the Bob Evans sausage gravy recipe:
- Sausage – You can use any type of meat that you like (ground beef, chicken, turkey, pork, etc.) but we recommend using ground chuck since it adds flavor while also being affordable.
- Flour – Use regular unbleached flour instead of self-rising flour because it contains less sodium than the other flours.
- Milk – The original version calls for 2% milk which gives the gravy a creamy texture.
- If you prefer thicker gravy, try adding more milk as needed.
- Onion powder – A pinch of onion powder will give the gravy depth of flavor without overpowering the dish.
- Green pepper flakes – Adding 1/4 teaspoon of green pepper flakes will add subtle spice to the gravy.
- Black pepper – Black pepper is always a good idea when cooking anything savory or spicy, especially when you’re cooking something as hearty as a thick gravy.
- Salt & sugar – Salt and sugar balance each other out, so they should both be added at about half the amount called for in the recipe.
- Garlic powder – Garlic powder isn’t just for garlic bread anymore.
- Add a little bit to your gravy to enhance its overall flavor.
- Ground sage – Ground sage is usually used to flavor poultry dishes, but it works great in sauces too.
- Paprika – Paprika lends itself well to many types of foods, including sausages, stews, and soups.
- Cayenne pepper – Cayenne pepper has a lot of heat, so it goes very well with other spicy flavors such as cumin, chili powder, oregano, turmeric, curry powder, nutmeg, cinnamon, ginger, and cloves.
Bob Evans Sausage Gravy Recipe Instructions
This Bob Evans sausage gravy recipe starts with preparing the meat by browning it first.
In order to achieve maximum flavor from the meat, it needs to cook until it reaches 165 degrees F.
After browning, drain off most of the fat and set the pan aside on low heat.
Next, pour in the flour mixture into the empty pan and stir constantly over medium heat until the roux turns golden brown.
Once the roux becomes a deep reddish color, slowly pour in the whole milk and continue stirring until the roux blends smoothly with the milk.
Stirring frequently helps prevent lumps from forming in the liquid.
After the roux melts completely into the milk, turn up the heat and bring the mixture to a boil.
When boiling, reduce the heat to low and let simmer for 20 minutes.
After 20 minutes, take the pan off the burner and carefully strain the gravy through cheesecloth or with a fine mesh strainer.
Discard the solids left behind in the pan.
Finally, return the strained gravy back to the same pot and whisk vigorously to incorporate air bubbles and break down any remaining large clumps.
Taste the gravy and adjust seasoning if necessary before serving.
What Are Some Tips For Making The Perfect Gravy?
The key to success with any homemade dish is knowing how to adjust the ingredients so they complement each other well.
It’s easy enough to throw in an extra cup of water or add more salt than usual when cooking up a meal.
But it takes practice to know which adjustments work best and which ones don’t.
When I was first learning how to cook, my mom would often tell me not to worry about recipes too much because she could always “eyeball” them and see if something needed to be changed.
This approach worked great for her but doesn’t really translate into modern times without a lot of trial and error (and plenty of burnt meals).
So, here are some general guidelines on how to tweak recipes for optimal flavor and texture:
- Use spices sparingly at first.
- Over-spicing can cause flavors to become muddy rather quickly.
- Add liquid slowly until desired consistency is achieved.
- Adding more liquid will thicken the sauce faster than adding less liquid will thin it out.
- Don’t overdo the salt.
- Too much salt can overwhelm all the other flavors within the dish.
- Try different types of meat.
- Beef, pork, lamb, chicken – whatever kind of protein you have available should be used as long as it tastes good.
- You may find that one type works better than another depending on what you intend to use it for.
- Keep sauces warm while preparing other dishes.
- Sauce made ahead of time tends to separate from its base.
With those guidelines in mind, let’s check out this Bob Evans sausage gravy recipe.
- 1 Pan
- 1 lb pork sausage
- 1⁄4 cup all-purpose flour
- 2 cups milk
- salt and black pepper
- 8 biscuits
- Sausage should be crumbled and cooked until browned in a big skillet over medium heat. Add flour and stir until dissolved. Stir in milk gradually. Cook gravy until it is bubbling and thick. Add salt and pepper to taste.
- Over warm biscuits, serve. Keep leftovers in the fridge.