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Bob Evans sausage gravy- An easy one

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Well! Who don’t knows the term! I mean it’s just a famous, in fact a household brand in America “Bob Evans” and with it’s names there arises a deep feeling of it’s plausible and famous dish Bob Evans sausage gravy. Now! This recipe is of course one of the intensely desired and yet favorite recipe of people, specifically the people of America.

Anyway, this is for everyone living everywhere from the balconies of NYC to the alcoves of Paris and beyond. It’s certainly the most authentic, prestigious and yet plain procedure to prepare this master-piece. So, what to wait for!!! Let’s DIVE:

Skill: EasyTotal time: 25 minutes
Preparation time: N/AServes: 4 individuals

Ingredients:

  • 8 prepared crunchy biscuits.
  • 1 pound (450 g) bulk rolls of pork sausage.
  • ¼ cup all-purpose flour.
  • 2 cups milk.
  • Salt and black pepper, as desired.

Instructions:

  1. Start by nicely crushing and crumbling the sausage, set it to cook in a large skillet over medium-heat until it gets well browned on all sides.
  2. Next, gradually start adding and stirring in the flour; keep adding until the whole flour gets dissolved. Make sure not to add the whole powder at the same time. Be patient and pour in one at a time.  
  3. Afterwards, pour in milk and cook the mixture until it gets think and bubbly in texture.
  4. Lastly, top it with some salt and pepper and serve it hot with biscuits.

Cook’s message:

If you end-up having some extra mixture prepared, you can easily refrigerate it for the future use.


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Bob Evans sausage gravy- An easy one

Elisa
It’s certainly the most authentic, prestigious and yet plain procedure to prepare this master-piece recipe “Bob Evans Sausage gravy”. So, what to wait for!!! Let’s DIVE:

Ingredients
  

  • 8 prepared crunchy biscuits.
  • 1 pound 450 g bulk rolls of pork sausage.
  • ¼ cup all-purpose flour.
  • 2 cups milk.
  • Salt and black pepper as desired.

Instructions
 

  • Start by nicely crushing and crumbling the sausage, set it to cook in a large skillet over medium-heat until it gets well browned on all sides.
  • Next, gradually start adding and stirring in the flour; keep adding until the whole flour gets dissolved. Make sure not to add the whole powder at the same time. Be patient and pour in one at a time.
  • Afterwards, pour in milk and cook the mixture until it gets think and bubbly in texture.
  • Lastly, top it with some salt and pepper and serve it hot with biscuits

Notes

If you end-up having some extra mixture prepared, you can easily refrigerate it for the future use.

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