Creamy Cocoa Sausage Gravy


Creamy Cocoa Sausage Gravy

Greg Collier
Chef Greg Collier (of Leah & Louise and Uptown Yolk in Charlotte, North Carolina) likes to add cocoa and nutmeg to add a sweet spin to this sausage gravy, complementing the savory flavors of Jimmy Dean Hot Sausage. All served over his homemade buttermilk biscuits.
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Prep Time 15 minutes
Cook Time 1 hour
Course Breakfast
Cuisine Civil War Staple, Southern
Servings 10 servings



  • Melt butter in a large frying or cast iron pan over medium heat. Add the Jimmy Dean Premium Pork Hot Sausage and cook, stirring frequently, 8 to 10 minutes until browned and cooked through. Pour through a strainer set over a bowl.
  • Return all the strained fat to the pan. Add onions and sauté over medium heat for about 3 minutes or until lightly browned. Add garlic and cook until aromatic, about 1 minute. Stir in flour and cook, stirring often, 5-7 minutes or until a light, golden, sandy color. Meanwhile, heat up milk and coffee in a medium saucepan over medium heat until warm to the touch.
  • Add the coffee and milk to the flour mixture and whisk to combine. Bring to a simmer over medium-high heat, stirring often. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes until thickened slightly and velvety.
  • Add cocoa, sorghum, 1 tablespoon of kosher salt, and nutmeg, and whisk to combine.
  • Add sausage and heat until warmed through. Taste and season with more salt as needed.


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