Today, we're making Chorizo Gravy and Biscuits!
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!
Chorizo Gravy and Biscuits
- 8 oz Mexican chorizo
- 2 tbsp unsalted butter
- ¼ cup flour
- 2 cups milk (I used 1 %)
- ½ tsp pepper
- ½ tsp salt
- 5-6 dashes hot sauce
- 4 jumbo buttermilk biscuits, cooked according to package directions
- 1 avocado, thinly sliced
- 4 poached or fried eggs
- 1-2 radishes, thinly sliced
- Make the Chorizo Gravy: Heat a non stick skillet over medium high heat. Add chorizo, breaking it up with a wooden spoon, and cook until no longer pink. Remove chorizo to a paper towel lined plate with a slotted spoon.
- Add butter to the skillet, and reduce heat to medium heat. Once the butter has melted, whisk in flour until combined and smooth. Cook for 1 minute. Pour in milk, constantly whisking to incorporate with flour and break up clumps. Bring to a simmer, whisking occasionally, and simmer for 2-3 minutes. Reduce the heat to low. Add chorizo back to the gravy along with salt, pepper, and hot sauce. Stir to combine. Cook for 1-2 more minutes. Remove from heat. The gravy will thicken as it sits.
- To assemble: Divide the biscuits in half. Top with chorizo gravy, avocado slices, radish slices, and a poached egg evenly divided between each biscuit. Serve!
- To poach an egg, this method works for me every time. Over high heat, bring a small pot of water with 1 cap full (about a tsp) of white vinegar to a light simmer. Break egg in to a small ramekin, being careful not to crack the yolk. As soon as the water starts to bubble, reduce the heat to medium high heat. Add a pinch of salt to the water. Carefully, drop the egg in to the water, and set the timer for 3 minutes. When the time is up, remove the egg from the water with a slotted spoon, and blot with a paper towel to dry. This is the method I use when I'm only cooking two eggs at a time. To cook more eggs at once, use a larger but shallow skillet to simmer the water; and keep track of which eggs you dropped in first so you know which order to remove the eggs. If poached eggs aren't for you, a fried runny egg will be delicious too.
- Spanish chorizo (which is usually smoked and comes in a casing) can not be substituted in this recipe. Mexican chorizo is the ground kind of chorizo that you find in the meat section of the grocery store.