Time: 40 min.
Complexity: easily
Servings: 4

Whether you're having scrambled eggs, meatloaf, or just savory rolls and coffee for breakfast, this South American gravy is the perfect complement to any meal. Ground andouille sausage, coffee, and spices infuse it with a rich, savory flavor, while cream helps thicken it to the perfect consistency.

Ingredients:

• 4 tablespoons butter
• 0.5 cup finely chopped onion
• 1 clove garlic, minced
• 1 tbsp. prepared andouille sausage, cut into 1 cm pieces.
• 5 tbsp. flour
• 1 cup chicken broth
• 0.5 cups of brewed coffee
• 1 tbsp paprika
• 1 teaspoon ground black pepper
• 0.5 tsp cayenne pepper
• 1/4 cup cream

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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minced sausage, cream, coffee, paprika, black pepper, ground cayenne pepper, meat sauce

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Preparation:

Step 1
• Melt the butter in a saucepan over medium heat. Add the onion and garlic and sauté for 3 minutes. Add the sausage and cook for 5 minutes. Stir in the flour to form a roux. Cook, stirring constantly, until the roux is richly caramelized and nutty, 5 minutes.
Step 2
• Add the broth and coffee and stir. Add the paprika, black pepper, and cayenne pepper. Cook, stirring occasionally, until the sauce thickens, about 15 minutes. Add the cream and season with salt to taste.

Votes: 1

Author of the recipe - Amanda Freitag is an American chef, restaurant owner, and the star of cooking television shows.