Saturday, June 25, 2011

Chorizo Cream Gravy

I found this great recipe over on the Homesick Texan's blog. We really like this twist on the traditional biscuits and gravy.

Don't leave out the chipotle powder, it really helps make this a great dish. And add more milk if your gravy gets too thick (like mine did!).

Makes: 4 servings
Prep time: 10 minutes
Cook time: 30 minutes
Printable Recipe


  • 1 T vegetable oil
  • 1 lb bulk Mexican chorizo sausage
  • 4 T flour
  • 2 cups milk (plus more, if needed)
  • 1 T fresh cilantro, chopped
  • Salt, pepper, and chipotle chili powder, to taste

1. Heat oil in a skillet over medium heat. Crumble in the sausage and cook until done. Remove to a paper towel-lined plate.

2. Add flour to skillet with the drippings from the sausage. Stir and cook until it turns brown.

3. Slowly add milk, a little at a time, stirring constantly. Reduce heat to low and continue cooking until thickened.

4. Add in the chorizo, cilantro, and salt, pepper and chipotle chili power to taste. Add more milk if gravy gets too thick.

5. Serve over biscuits.

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