Bobo's Classic Gravy


  • Two 12-ounce packages pork sausage patties, preferable Jimmy Dean
  • 1/3 to 1/2 cup all-purpose flour, or as needed
  • 4 cups milk, or as needed
  • kosher salt and freshly ground black pepper


  1. In a large skillet, cook the sausage patties over medium heat until cooked through and nicely browned on both sides, about 15 to 20 minutes, flipping them halfway through cooking. (Do this in batches if necessary.) Transfer the sausage to a platter and set aside.
  2. Whisk 1/3 cup flour into the rendered grease in the skillet. Whisk in the milk until smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes. Adjust the gravy's consistency if necessary: If it is too thin, whisk in more flour 1 tablespoon at a time, or if it is too thick, add milk a couple tablespoons at a time.
  3. Chop the reserved sausage and stir it into the gravy. Season generously with salt and pepper. Serve warm.
  4. Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat gently over low heat.

Makes about 6 cups; 10 servings.

Recipe from the kitchen of Joanna Gaines.


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