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: 10 servings
PREP TIME: 15 Minutes
COOK TIME: 1 hour

 

16

ounces Jimmy Dean® Premium Pork Hot Sausage

 

4

tablespoons unsalted butter

 

½

cup diced onions

 

¼

cup chopped garlic

 

¼

cup all-purpose flour

 

3

cups whole milk

 

1

cup brewed coffee

 

¼

cup cocoa powder

 

2

tablespoons sorghum molasses

 

1

tablespoon kosher salt, plus more as needed

 

1

teaspoon ground nutmeg

   

Buttermilk biscuits, for serving

STEP 1.

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.

 

STEP 2.

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.

 
 

STEP 3.

Add flour mixture to coffee and milk 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.