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.


Yield About 5 cups, or 10 servings

Prep Time 15 minutes

Cook Time 1 hour


16 ounces Jimmy Dean Premium Pork Hot Sausage

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 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.