Cocoa adds a sweet spin to this sausage gravy, complementing the spicy flavors of Jimmy Dean Hot Sausage alongside coffee and nutmeg. All served over buttermilk biscuits.


Yield: about 5 1/2 cups, or about 10 (1/2-cup) servings)

Prep Time: 15 minutes

Cook Time: 1 hour


4 tablespoons unsalted butter

1 package Jimmy Dean Premium Pork Hot Sausage

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 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, 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.