Oct 24 2008
Coffee in Gravy?
My husband is from the south and love a good sausage gravy. It took me years to perfect making this southern specialty and I never could get the color and flavor just right. That is until one of hubby’s aunts shared her secret with me. The secret ingredient to good southern gravy is coffee… who knew. You can’t really taste it, and you just add a splash of it in with the milk, but it makes a world of difference.
It still amazes me how versatile coffee is. You can drink it, freeze it, cook with it etc.
Back to the sausage gravy though. Here’s how I make it.
Get a pack of good raw breakfast sausage. Jimmy Dean is ok, but my favorite by far is Neeses Sausage with extra sage.
You can make sausage patties and fry them up, or just sort of crumble it up like ground beef. Take the cooked sausage out, but leave all the fat and drippings in the pan. Add one or two large spoons of flour to the pan and turn down the heat. Move the flour around (it will turn into a thick paste) and just cook it for a few minutes. The longer you cook it the darker your gravy will be. Just be careful not to burn the four.
Next add a splash of coffee and some milk to the pan. Stir constantly and work out all the lumps. Bring the mixture to a boil. It will quickly thicken. When it has reached a good gravy like consistency, turn of the heat and fold the cooked sausage back in.
If you fried your sausage in patties, break them into chunks before returning the sausage to the gravy. Spoon over hot biscuits and of course serve with a good cup of coffee.
This is an awesome site- and you have published a recipe similar to one that I have been looking for a year or so!! Thank you!
(Mexican spice coffee?)