I was just on another subject and got talking about sausage gravy at bob evan's...I have the recipe for the sausage, but I'm thinking I will kick it by using a fatty!! Could life be any easier! I'm thinking I'll have to undercook the fatty a little and finish it in the pan..
1 pound Bob Evans Original Recipe Sausage Roll
¼ cup all-purpose flour
2 cups milk
Salt and black pepper to taste
8 prepared biscuits
Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Refrigerate leftovers.
If a thinner sauce is preferred, add 1/2 to 1 cup extra milk and heat thoroughly.
1 pound Bob Evans Original Recipe Sausage Roll
¼ cup all-purpose flour
2 cups milk
Salt and black pepper to taste
8 prepared biscuits
Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Refrigerate leftovers.
If a thinner sauce is preferred, add 1/2 to 1 cup extra milk and heat thoroughly.
