Recipe courtesy of Amanda Freitag
The Morning After Redeye Gravy
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 249
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 57 mg
- Sodium
- 369 mg
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 249
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 57 mg
- Sodium
- 369 mg
Ingredients
Directions
- In a saucepot set over medium heat, melt the butter. Add the onions and garlic, and saute for 3 minutes. Add the sausage and cook for 5 minutes. Add the flour to create a roux. Cook, stirring continuously, until the roux is a rich caramel color and smells nutty, 5 minutes. Add the stock and coffee, and stir. Add the paprika, black pepper and cayenne. Cook, stirring occasionally, until thickened, about 15 minutes. Finish with the cream and season with salt.
