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

Creamy Cocoa Sausage Gravy

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


  • 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


  • 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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