Red-Eye Gravy is one of those Southern curiosities that surprises first-timers: a thin, savory sauce made by mixing salty ham drippings with strong black coffee. Unlike the thick, creamy gravies most people expect, Red-Eye Gravy is runny and dark, perfect for soaking into a warm biscuit. The name either comes from the reddish ring of grease that floats atop the coffee-infused drippings, resembling a bloodshot “red eye,” or the caffeine’s jolt that keeps early risers wide awake.
In Savannah, Executive Chef Nate Cayer of Sorry Charlie’s reimagines this classic dish by folding brewed coffee into a rich, roux-based sausage gravy and finishing it off with orange zest. Served over scratch-made biscuits, Chef Nate’s version keeps the tradition alive while giving it a modern Southern spin.
Red-Eye Gravy Recipe
Ingredients
- 3 lbs breakfast sausage
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 1 cup strong brewed coffee
- 1 gallon whole milk
- 2 tsp kosher salt
- 2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Orange zest to taste (just a kiss to brighten it up)
- Fresh parsley chopped, for garnish
Instructions
- Brown the sausage in a heavy-bottomed pot (cast iron works well). Break into crumbles and cook until edges are crispy and deeply golden. Remove sausage, reserving the fat in the pan.
- Add the butter to the fat and melt. Whisk in the flour slowly to make a roux, stirring until golden and toasty, about 2 minutes.
- Whisk in the brewed coffee—it will sizzle. Then, gradually stream in the milk, whisking constantly until smooth and velvety.
- Bring to a gentle simmer, stirring often, until thickened, about 10 minutes.
- Stir in the sausage, salt, pepper, garlic powder, onion powder, and paprika.
- Just before serving, grate in a touch of orange zest for brightness. Garnish with parsley and serve hot over biscuits, mashed potatoes, or your carb of choice.
