Use only Bob Evans sausage for the best results.
1 pound Bob Evans sausage
3 tablespoons flour
1 pint milk (as required)
1 dollop sour cream (optional)
Using cast iron skillet, break up and brown Bob Evans sausage. Add flour to sausage; brown it up for a while. This gives it a good color. Add milk required to give thick gravy; simmer to merge flavor. Add a dollop of sour cream just before serving, after removing from heat.
Serve on top of toast, biscuits, hash browns or home fries.
Use half hamburger and half sausage; use half hot and half mild sausage.