Chorizo Gravy and Biscuits

Sausage gravy and biscuits is one of my all time favorite breakfast/brunch meals. I've been eating it since I was little, and having sausage gravy with my dad is some of my most vivid memories with him.

I'm very traditional when it comes to sausage gravy. A simple milk gravy, breakfast sausage, and salt and pepper...that's it. That's how my dad made it, and that's how I make it. But, we're switching things up, swapping out our sausage choice, and adding some extra pizzazz to today's hearty and comforting meal.

This chorizo gravy starts with, well, chorizo! There are mainly 2 different types of chorizo: spanish chorizo and mexican chorizo. Spanish chorizo is a cased and cured meat, so it's harder and thicker type of chorizo. That's not what we want for this recipe. We want to use mexican chorizo which is a fresh ground pork loaded with lots flavors and spices like chili peppers, oregano, cumin, and cinnamon. Mexican chorizo has a beautiful red color to it, and that helps to add a little tint of color to our gravy.

After we cook our chorizo, we're going to work on the gravy. Just like with my regular sausage gravy, the chorizo gravy starts with a flour/butter roux. Whisk in some milk, let it gently simmer and thicken, and that's basically it. Once the gravy has thickened, we can add back our chorizo sausage, add a little salt and pepper, and we can add a couple dashes of hot sauce for extra color and flavor. That's it. Our chorizo gravy is done!

We need something to serve with the gravy, so of course, there must be biscuits. I cheated and used a store bought frozen biscuit. But if you have a favorite homemade biscuit recipe, feel free to make your own. Now we can drown the biscuits in that delicious gravy and stop there. Or, we can take this brunch to the next level by adding some avocado, some sliced radishes, and topping the whole thing with an ooey gooey poached egg.

Here's the thing about this chorizo gravy...we kept the same basic practice as with my simple sausage gravy. It's a very standard milk gravy recipe. But, the chorizo itself comes packed with SO MUCH FLAVOR, and the spices from the meat infuse the gravy with all of its flavorful goodness. It's rich with a little heat and a lot of warmth and so much heavenly goodness.

I LOVE sausage gravy with every bit of my being, but it's going to be really hard from here on out to decide which kind of sausage gravy I like more. This chorizo gravy is that good!

Ok, everyone. Tell me about your old family recipes that you've revamped to taste modern and new. I want to hear all about it!

Enjoy, and let's eat!