Bob Evans Sausage Gravy Recipe (Perfect Breakfast Gravy)

Bob Evans Sausage Gravy is a classic, creamy sausage gravy that’s traditionally served hot over freshly baked buttermilk biscuits. This gravy has been loved for years and became famous for its smooth, peppery flavor and hearty sausage pieces.

It began with the Bob Evans brand in Ohio, a place where breakfast was always treated as something special.

Whenever I have to leave early for a meeting or to catch a flight, I stop by nearest location and order this breakfast sausage gravy with biscuits. Every-time when i took a first bite i got back to my childhood days when my granny used to make on breakfast.

The making style of Bob Evans breakfast sausage gravy follows a true Southern gravy method, so it’s simple to recreate in your own kitchen.

Bob Evans Sausage Gravy Recipe is easy, fast, and always turns out great. You should try this one soon, and once you do, you’ll never want store-bought gravy again.

What Sausage to Use for This Breakfast Sausage Gravy Recipe?

I always go for good-quality pork breakfast sausage. The Bob Evans original sausage is my first pick because it already has that perfect mix of spices and salt.

If you can’t find it, you can use any brand you like—just choose mild or original flavor so it won’t overpower the creamy gravy.

Avoid sweet or maple sausages because they change the taste. I sometimes mix mild and spicy sausage for a little kick, and it works great.

Break the sausage into small bits when cooking so you get a good mix of meat in every spoon of gravy.

What Makes Bob Evans Sausage Gravy Brown?

The color of Bob Evans sausage gravy isn’t from food coloring—it’s from flavor. When you brown the sausage right, the bits left on the bottom of the pan mix into the roux and turn the gravy a light brown shade. That’s where the taste lives.

I let my sausage cook a little longer than just “done.” I wait until it gets that golden-brown crust and a few darker spots. It smells amazing at that point. Then I add butter and flour right into the same pan. The flour picks up all those brown bits and turns into a rich base.

That’s the real secret: don’t rush the browning. Let it happen slow and steady over medium heat.

Bob Evans Sausage Gravy Ingredients

• 1 pound breakfast sausage (pork) – The main flavor base of this gravy. It gives a rich, savory taste and hearty texture that makes the dish comforting and full-bodied, just like the classic Bob Evans version.
• 2 tablespoons unsalted butter – Adds a smooth richness and helps cook the sausage evenly. It also blends with flour to form a roux, the key step for creamy, lump-free gravy.
• ½ cup all-purpose flour – Works as the thickener that turns sausage drippings into a smooth gravy. When cooked with butter, it builds the base that gives body and perfect consistency.
• 2 cups whole milk – Brings that soft, creamy texture everyone loves in this gravy. Whole milk gives depth and helps combine all the flavors into a silky, smooth sauce.
• ¼ cup heavy cream (optional) – For those who love extra richness, heavy cream adds a thick, luxurious texture. You can skip it for a lighter but still creamy gravy.
• ½ teaspoon salt (or to taste) – Enhances all the natural flavors from the sausage and butter. It keeps the gravy balanced, savory, and never bland. Adjust after tasting.
• ¼ teaspoon black pepper (or to taste) – Adds that mild, peppery kick that’s signature to Southern-style gravies. It sharpens the flavor and brings a cozy warmth to every bite.
• Honey (optional drizzle) – A light drizzle adds a sweet twist that pairs beautifully with the salty gravy. It’s optional but gives a nice Southern touch if you like sweet-savory blends.

How to Make Bob Evans Sausage Gravy Recipe

Step 1 – Prepare and Brown the Sausage

Medium heat a large skillet. Add 1 tablespoon of butter and let it melt. Drop in the pound of sausage and use a spoon to break it into chunks. You want pieces that are small but not tiny. Keep stirring so they cook evenly.

Cook until you see no pink left and the sausage turns golden brown. This takes about 7 to 10 minutes. You’ll notice little brown bits forming at the bottom of the pan. Don’t throw them out—they’re full of flavor. Once done, lower the heat a bit but don’t drain the fat.

Step 2 – Make the Roux

Add the rest of your butter into the pan with the sausage. Let it melt. Now, sprinkle in ½ cup of flour slowly while stirring. Make sure it coats the sausage and soaks up the fat. Keep stirring for 2–3 minutes.

The mix will look thick and sticky. That’s your roux, and it’s what thickens the gravy later. Keep the heat on medium-low, so it doesn’t burn. You’ll start to smell a warm, nutty aroma—that’s how you know it’s right.

Step 3 – Add Milk and Cream

Now slowly pour in 2 cups of milk, a little at a time, while stirring constantly. This keeps lumps away. If you’re using cream, pour it in too. Keep stirring until the mixture becomes smooth and creamy.

You’ll notice it getting thicker after a few minutes. If it gets too thick, add a splash more milk. I like mine a bit thick, just enough to coat a biscuit without running off. It’s all about how you prefer it.

Step 4 – Season the Gravy

Add salt and pepper little by little. Stir and taste after each sprinkle. Some sausages are already salty, so start light. Once it tastes right—creamy, peppery, and savory—turn off the heat. The gravy should look silky and thick but still easy to pour.

Step 5 – Serve and Enjoy

Grab your warm biscuits, split them open, and pour that hot gravy right over the top. Add a little honey if you like that sweet-savory balance. Serve it right away while it’s still warm and creamy.

Helpful Tips

1. Don’t rush the sausage browning—it builds the best flavor.
2. If the gravy thickens too much, add a little warm milk and stir.
3. For extra spice, mix mild and spicy sausage together.
4. Freshly cracked black pepper gives the best flavor.
5. You can make this gravy a day ahead; just warm it slowly before serving.

What to Serve with Bob Evans Sausage Gravy

Nothing beats serving this gravy over soft, warm biscuits. That’s the classic Southern way, and it never fails. But if you want to try something different, spoon it over toasted English muffins or even hash browns.

Sometimes, I pour it on top of scrambled eggs or serve it with crispy fried potatoes. You can also pair it with a side of bacon or country ham if you want a big breakfast plate.

If you’re into lighter sides, serve it with a slice of toast or plain rice—it still tastes great. This gravy goes with just about any breakfast food.

How to Store Leftover and Reheat

To store leftover sausage gravy, let it cool first, then place it in an airtight container. Keep it in the fridge for up to three days to stay fresh and creamy. Avoid freezing since it can separate and lose texture.

When reheating, warm it slowly on the stove or microwave in short bursts. Stir often and add a splash of milk to bring back its smooth, rich texture. Serve once it’s hot and creamy again.

FAQs

Can I use turkey sausage instead of pork?
Yes, you can. Turkey sausage works fine if you want a lighter version. It won’t be quite as rich, but it’ll still taste good when you season it well.

What if I don’t have heavy cream?
You can skip it. The milk alone gives enough creaminess. The cream just adds a richer texture if you like it thick.

Can I use low-fat milk?
Yes, but the gravy will be thinner. Whole milk gives that diner-style taste. If you use low-fat milk, cook it a little longer to thicken it.

My gravy turned too thick—what should I do?
No problem. Just add a little warm milk and stir until it loosens up. It’ll go back to being creamy and smooth.

What kind of biscuits go best with this gravy?
Any soft, flaky biscuit works. I like buttermilk biscuits because they soak up the gravy without falling apart.

Why does my gravy taste bland?
You might need more pepper or salt. Always taste as you cook. Also, the sausage you use matters—a good brand has plenty of flavor built in.

Can I make this without butter?
You could, but butter adds flavor and helps make the roux smooth. If you skip it, the gravy might not be as rich.

Is it safe to keep leftovers for more than 3 days?
It’s better not to. The milk and sausage make it spoil fast. Eat it within 2–3 days for best taste and safety.

How can I make the gravy spicier?
Use hot sausage or sprinkle a bit of crushed red pepper or cayenne. Just a small pinch adds good flavor without overdoing it.

That’s my take on the Bob Evans sausage gravy recipe—simple, hearty, and full of flavor that reminds me of real American breakfasts.

It’s one of those dishes that never go out of style. I hope you try this recipe soon and see how easy it is to make right at home.

Let me know how yours turns out, and share your cooking story with us.