Creamy Cocoa Sausage Gravy, Friday Night Snacks and More...

Creamy Cocoa Sausage Gravy

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Creamy Cocoa Sausage Gravy, Friday Night Snacks and More...

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 mins
Cook Time 1 hr
Course Breakfast
Cuisine Civil War Staple, Southern
Servings 10 servings

Ingredients
  

  • 16 ounces Jimmy Dean Premium Pork Hot Sausage Or milder
  • 4 tablespoons unsalted butter
  • 1/2 cup diced onions
  • 1/4 cup chopped garlic
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup brewed coffee
  • 1/4 cup cocoa powder
  • 2 tablespoons sorghum molasses
  • 1 tablespoon kosher salt plus more as needed
  • 1 teaspoon ground nutmeg
  • Buttermilk biscuits for serving

Instructions
 

  • 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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