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Bob Evans Sausage Gravy Copycat

This copycat recipe delivers creamy, savory sausage gravy in under 20 minutes, capturing the iconic diner flavor with simple pantry staples and a perfect balance of black pepper and rich roux.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American, Comfort Food
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound bulk breakfast sausage preferably a blend of pork with sage
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk warmed slightly
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch of cayenne pepper optional, for subtle heat

Equipment

  • Large skillet or frying pan
  • Wooden spoon or silicone spatula
  • Measuring spoons and cups
  • Whisk
  • Medium saucepan or medium skillet
  • Colander (optional)

Method
 

  1. Heat a large skillet over medium-high heat and add the sausage, breaking it into small, bite-sized pieces.
  2. Cook for 8 to 10 minutes, stirring occasionally, until the sausage is browned and no pink remains.
  3. If the sausage released excess fat, carefully drain off all but 2 to 3 tablespoons of fat.
  4. Reduce heat to medium and add the butter, stirring until it melts into the sausage fat.
  5. Sprinkle the flour over the sausage and whisk constantly for 1 to 2 minutes to form a roux.
  6. Slowly pour in the warm milk in a steady stream while whisking continuously for 2 to 3 minutes until the gravy begins to thicken.
  7. Continue to simmer the gravy over medium heat for 3 to 5 minutes, stirring frequently, until it coats the back of a spoon. If the gravy is too thick, whisk in a splash more milk.
  8. Stir in the black pepper, salt, garlic powder, and onion powder, then taste and adjust the seasonings as needed.
  9. Remove from heat and serve the gravy immediately over warm biscuits, mashed potatoes, or toast.

Notes

Leftover gravy can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently with a splash of milk to restore creaminess.