Prep 5 mins
Cook 20 mins
I received this recipe from an elderly Southern Lady that worked for me 20 years ago, long before Sausage Gravy became popular around here. I have received many compliments when I serve this. I would definitely use a sage sausage. We like Bob Evans the best.
- 1 lb ground sausage (we prefer sage sausage)
- 2 tablespoons flour
- 1 cup milk
- 1 cup water
- 1⁄4 cup brewed coffee
- salt and pepper
- Place Sausage in a skillet (cast iron is best) and brown.
- Add flour and brown.
- Add milk and water.
- Simmer until it is the thickness you desire.
- Stir in the coffee to the mixture.
- If to thick, add more milk.
- Serve over your favorite biscuits.
Awesome!! The coffee does transform this gravy from good gravy to great gravy. Next time I will add an extra tablespoon of flour to have thicker gravy. I get to have this again tomorrow morning as leftovers. Thanks for posting Roger/OH
Please don't let the thought of adding coffee turn you away from this fabulous recipe. We tried another sausage gravy recipe on here and it just fell flat; good but just missing something. I had remembered seeing this one and thinking how bizarre adding coffee sounded, but mixed it in with a small separated portion of our gravy out of desperation to save breakfast. WOW That was definitely it. It gives the gravy such depth of flavor that all the other recipes I've tried seemed to lack. If you are skeptical do as I did mixing a 'test' using your favorite sausage gravy recipe and you will not be disappointed. Coffee is the secret ingredient to FANTASTIC sausage gravy!!!!!! Thank you so much for sharing.
Made this for my 'all things southern' Canadian Thanksgiving. AMAZING. Wasn't a drop of it left at the end of dinner. Even my 'I don't eat gravy' friend was raving. Next year will be a triple batch at the very least. Made along side Southern Buttermilk Biscuits #26110.