I don’t know what it is about chorizo that has me obsessed with it. I guess that I consider it like regular sausage on flavor steroids. It’s just so much more tasty! Lately, I have been on a real biscuit baking frenzy. And if you’re going to make biscuits, eventually you’re going to have to top those biscuits with some gravy. HAVE to. And if you’re going to top your biscuits with some sausage gravy, it needs to be this Chorizo Sausage Gravy. NEEDS to.

Let me be honest with you… I didn’t know how this was going to turn out when I first started making it. I was worried about two things. The first was the color. I know that sounds silly, but I was worried that I would end up with a pink gravy. I don’t care how good it would have tasted, I don’t think that I could have eaten PINK gravy. But, as you can see, it ended up being this beautiful orange-y hue. Just gorgeous.

Second thing. I also had wondered if maybe the chorizo was going to be too greasy for a gravy. For that reason, after I cooked the sausage, I moved it to a paper towel-lined plate. I’d really recommend doing this. Trust me, this gravy is the perfect richness, it doesn’t need that extra oil.

Even though this was my first attempt at making a sausage gravy with chorizo as a substitute, I gotta tell you that it was damn good. Damn good as in, total success. If you have the choice between regular old sausage gravy and chorizo gravy, choose the latter.

Let me show you how I made this Chorizo Sausage Gravy 👇🏻

Add 9 oz of raw, ground Mexican chorizo to a large, non-stick skillet over medium-high heat. No need for oil, the chorizo will have plenty.

Cook the chorizo, breaking it up as it cooks. Cook until it is completely cooked and crumbly (slightly crispy). Remove the chorizo to a paper towel-lined plate to absorb the excess oil, while leaving the remaining oil in the skillet.

Lower the heat to medium and add 4 tbsp of unsalted butter. Melt the butter and scrape up the browned bits in the pan.

When the butter has melted, add 1/3 cup of AP flour. Whisk constantly to incorporate the flour.

Continue to cook the flour (keep whisking) for 1-2 minutes.

Add the milk one cup at a time (3 cups total), whisking constantly to ensure there’s no lumps.

You can use any milk. I used 1 %… even though I had whole milk in my fridge from another recipe. And I had thought to myself, “use the whole milk up for the gravy so it won’t go to waste.” And what did I do? I used the 1%. Regardless, it turned out great. Skim milk and almond milks might be a little thin for gravy, but you’re welcome to give it a go if you so wish.

Once all 3 cups of milk have been added, add 1 tsp of salt, a pinch of crushed red pepper flakes, and 1-2 tsp of black pepper.

So let’s talk pepper. I like my sausage gravy really pepper-y. That means that I usually add about 2 tsp of black pepper. As for the crushed red pepper flakes… this Chorizo Sausage Gravy is not spicy at all. You catch the chorizo flavors, but the spice is very mild. I enjoy the extra pinch of spice of the CRP, but you can omit it if you wish.

Now add the chorizo back to the gravy.

Give it a stir. It is so luscious that it just kinda melts into the gravy. It’s divine. Let it bubble for a few minutes and thicken up. Remove from the heat.

Serve the gravy over some fresh, warm, buttery biscuits. You can top it with some chopped fresh parsley (or cilantro), but that’s optional.

Now stand back and admire the beauty of that orange-y, delicious Chorizo Sausage Gravy.

And now dig in!

Enjoy!!

These are the recommended products that I used to create this delicious recipe! These are not only products that I use, but products that I love.

Chorizo Sausage Gravy

This Chorizo Sausage Gravy is quick and super delish! A very flavorful and fun spin on a breakfast classic!

Prep Time 5

Cook Time 15

Servings 6 Servings

Author Maggie @ Cupcakes and Sarcasm

Ingredients

9 Oz Raw, Ground Mexican Chorizo (I use Cacique Brand)
4 Tbsp Unsalted Butter
1/3 Cup AP Flour
3 Cups Milk (Any Milk, except skim)
1-2 Tsp Black Pepper
1 Tsp Salt
Pinch of Crushed Red Pepper Flakes
Chopped Fresh Parsley for Topping (Can substitute with cilantro)
Warm, Fresh Biscuits for Serving

Instructions

In a large skillet over medium-high heat, add the raw chorizo. Cook the chorizo, breaking it up as it cooks, about 6-8 minutes.
Remove the cooked chorizo to a paper towel-lined plate (to soak up the extra oil, leaving the oil in the skillet.
Lower the heat to medium and add the unsalted butter. When the butter has melted, add the flour. Whisk constantly until the butter and oil has absorbed the flour. Cook the flour for a minute or two, continuing to whisk.
Slowly add the milk, one cup at a time, while whisking constantly to ensure no lumps. Continue whisking until the milk is well incorporated. You may need to use a rubber spatula to scrape the edges of the skillet.
Add the salt, pepper, and crushed red pepper flakes. I like my sausage gravy really pepper-y so I usually add 2 tsp of black pepper (whatever your preference). Add the chorizo back to the gravy and stir.
Let the gravy bubble for a few minutes until it has thickened. Taste, and add more seasoning if needed.
Serve over fresh, warm biscuits. Optional- Top with chopped fresh parsley (or cilantro). Enjoy!!