Chorizo Milk Gravy
Tags: Breakfast
Yield: 4
- 1 lb chorizo (about 4 links)
- 1/2 cup chorizo fat (from the 4 links plus in my case a Tablespoon Bacon Fat)
- 1/4 cup flour
- 3-4 cups milk
- Sandwich Sprinkle, to taste
- Remove chorizo from casing and crumble into a hot pan. Continually stir and break apart the chorizo. You want the chorizo to be crispy and fully cooked. Remove the chorizo to a bowl, and place pan back on heat with the leftover fat.
- Add any additional fat you might need. Then add the flour to the pan, and stir. This will make the simple roux that will thicken and flavor the gravy. Continue stirring for about 5 minutes to cook the roux. You’re not looking for dark roux, just enough to start to cook out the flour flavor. Over cooking the rue past the “blond” stage will result in loss of the nice reddish hue from the chorizo fat.
- Add 1 cup of the milk and stir till you have a thick mixture, no lumps left. Continue to cook, adding the milk cup by cup, stirring it smooth each time to your desired consistency. I ended up using 3 cups, but your mixture will vary depending on humidity, how hot it is, and how long you keep it on the heat before serving. If it gets too thick before serving, just add some more milk to thin it down.
- Add the cooked chorizo back to the pan and stir. Taste and add any pepper and salt to your preference.
- Remove from heat and spoon 1 cup over your biscuits. Should make about 4 cups of gravy (depending on the amount of milk used and how long cooked).
