BOB EVANS BISCUITS AND GRAVY RECIPES

Name: Bob Evans Sausage Gravy (Copycat)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 lb bulk roll of pork sausage; 1/4 cup all-purpose flour; 2 cups milk; salt and black pepper; 8 prepared biscuits

BOB EVANS SAUSAGE GRAVY (COPYCAT) RECIPE - FOOD.COM

Bob Evans Sausage Gravy (Copycat) Recipe - Food.com image

This is a hearty breakfast favorite. Biscuits served with hot sausage gravy are a sure way to stay satisfied until your next meal. Wonderful Sausage Gravy that has been posted by Bob Evans.

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb bulk roll of pork sausage
1/4 cup all-purpose flour
2 cups milk
salt and black pepper
8 prepared biscuits

Steps:

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.

Nutrition Facts : Calories 875.2, FatContent 54.2, SaturatedFatContent 18, CholesterolContent 102.4, SodiumContent 1477.8, CarbohydrateContent 65.2, FiberContent 2, SugarContent 2.6, ProteinContent 30.3

PORK CHOPS WITH COUNTRY GRAVY RECIPE | MYRECIPES

Pork Chops with Country Gravy Recipe | MyRecipes image

This savory pork chops and gravy recipe is a lightened version of the Southern-style classic. Plus, you can use the simple gravy technique in a number of other dishes.

Provided by Lorrie Hulston Corvin

Yield 4 servings (serving size: 1 chop and 1/2 cup gravy)

Number Of Ingredients 9

Ingredients

¼ cup all-purpose flour (about 1 ounce)
¾ teaspoon salt
¼ teaspoon dried marjoram
¼ teaspoon dried thyme
¼ teaspoon dried rubbed sage
4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
1 tablespoon butter
Cooking spray
1 ½ cups 1% low-fat milk

Steps:

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, salt, dried marjoram, dried thyme, and dried rubbed sage in a shallow dish. Dredge pork in flour mixture, turning to coat; shake off excess. Reserve remaining flour mixture.
Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork to pan; cook 2 minutes on each side or until browned. Reduce heat, and cook for 10 minutes or until done, turning pork once. Remove pork from pan; keep warm.
Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended. Add milk mixture to pan; place over medium-high heat. Bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly. Serve with chops.

Nutrition Facts : Calories 252 calories, CarbohydrateContent 10.6 g, CholesterolContent 83 mg, FatContent 9.6 g, FiberContent 0.3 g, ProteinContent 28.9 g, SaturatedFatContent 4.4 g, SodiumContent 584 mg

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