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Nutrition Facts
Serving Size 1 (431g) Recipe makes 4 servings
Calories 849
Calories from Fat 460		(54%)
Amount Per Serving		%DV
	Total Fat 51.2g	78%
	Saturated Fat 16.9g	84%
	Monounsaturated Fat 14.5g
	Polyunsaturated Fat 4.6g
	Trans Fat 0.0g
Cholesterol 74mg		24%
Sodium 2190mg		91%
Potassium 321mg		9%
Total Carbohydrate 70.1g		23%
	Dietary Fiber 0.7g	2%
	Sugars 0.1g
Protein 25.8g		51%
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Country Sausage Gravy and Buttermilk Biscuits

Recipe #292438 | 30 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: therockmiester
Mar 18, 2008

If you love Bob Evans Sausage Gravy, you'll love this even better... My family is from West Virgina and this is the recipe I have made for the past 30 years. I don't know why everyone has to make a big deal out of making gravy, it's probably the easiest dish to make, but every restaurant in town wants to add things,and it's just nasty.... I am known in this town for my gravy, In fact I have a couple friends that ask me to make them a batch of it to take on vacation with them to share with their families.. Here's what you do... It's so simple. but absolutely delicious... I make it just about every Sunday. If you like this, try my Breakfast Sausage Burrito with green chilies recipe. Your kids will LOVE IT!, and you can freeze them separately and use them daily... Enjoy! Let me know what you think. Email me.

SERVES 4 -5 (change servings and units)

Ingredients

1 lb bob evans savory sausage (or just country sausage)
1/2 teaspoon sage
3/4 cup all-purpose flour
2 cups water
1 cup milk (2% or whole)
salt and pepper
1 (16 ounce) package of grands buttermilk biscuits (In the Dairy)

Directions

1
Before you get started, get your biscuit's on a pan following the pkg. directions.
2
While your sausage if frying up, put your biscuits in the oven, by time your done make this, your biscuits will be done, and nice and hot.
3
In a large frying pan, brown your sausage and break it up with a snake potato masher or fork.
4
Once it is nicely browned, pull sausage to the sides of the pan so that the drippings drain into the middle.
5
Spoon a 1/2 cup of the flour into the drippings and mix good till it's nice and brown, add a little more flour if need be.
6
Once you have the flour browned, start folding in the sausage.
7
Mix 2 cups water with 1 cup milk and stir together.
8
Start slowly pouring the milk and water mix into the the sausage mixture,.
9
Only pour what you need to get a nice consistency.
10
(Tip): if you need to add more flour after the milk and water have been added, you need to add the flour to a little cool water, stir till smooth, then add that to your sausage mixture, otherwise like any other gravy, you will get flour lumps.
11
Use your judgement on adding more milk or water to your taste.
12
* Don't forget: heat of flame must be at least Medium High heat so that the flour will expand and smooth out.
13
Once you get it to how you like it, turn your heat down, you don't want to burn your gravy. AND -- the gravy will thicken as it sits, so don't make it too thick.
14
Add salt and pepper and a teaspoons of sage. (the sage is to your taste also, but we've been using it since I was born., and it just makes it wonderful. If you like Bob Evans sausage gravy, you love this even more).
15
Pour over freshly baked buttermilk biscuits -- or your own.
16
( but if your making your own, make them first before you even think of making this gravy).
17
Enjoy!