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Red-Eye Gravy Recipe

A bold Southern classic, this Red-Eye Gravy combines savory sausage, rich ham drippings, and brewed coffee, finished with a touch of fresh orange zest for a bright, flavorful twist. Perfect over scratch-made biscuits or your favorite breakfast sides.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 12
Course: Breakfast
Cuisine: American
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Whisk in the brewed coffee—it will sizzle. Then, gradually stream in the milk, whisking constantly until smooth and velvety.
  4. Bring to a gentle simmer, stirring often, until thickened, about 10 minutes.
  5. Stir in the sausage, salt, pepper, garlic powder, onion powder, and paprika.
  6. 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.