Creamy Cocoa Sausage Gravy
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.
- 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
- 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.
- Serve over buttermilk biscuits.
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