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    Home » Recipes » Recipes

    Hearty Chorizo Gravy and Buttermilk Biscuits Recipe

    Published: Sep 25, 2023 by Tabetha Klein · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    Say hello to Chorizo Sausage Gravy, a delicious spin on the classic sausage gravy that's a breakfast game-changer.

    Chorizo Gravy

    Welcome to one of my favorite places in the culinary world, savory breakfast! We're taking the concept of traditional sausage gravy and giving it a fun twist. If you've ever wondered how to elevate your breakfast sausage game, this chorizo gravy recipe is your golden ticket. 

    Jump to:
    • Ingredients
    • Equipment: Your Culinary Toolkit
    • Step-by-Step Guide
    • Storing
    • Reheating 
    • Mexican Chorizo
    • More Chorizo Recipes
    • FAQ
    • Brunch Recipes
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    With just a few ingredients, you should be ready to get breakfast on the table in no time! Here is everything you'll need to get started.

    Ingredients for chorizo sausage gravy

    Mexican Chorizo Sausage: The star of our gravy recipe, Mexican chorizo sausage brings smoky and spicy notes that make this dish unforgettable. Note: We do not recommend using cacique for this recipe! 

    When it comes to chorizo, you generally have two options. Spanish Chorizo or Mexican Chorizo. In this recipe, we're using Mexican Chorizo sausage. It crumbles beautifully but holds up in this creamy gravy.

    Pork Sausage: We like a 50/50 blend of chorizo and breakfast sausage.

    Unsalted Butter: To add flavor and keep the sausage from sticking to the pan. 

    All-Purpose Flour: We'll use all-purpose flour to thicken our creamy gravy.

    Whole Milk: With high-fat content, whole milk adds the creaminess we all crave in a gravy recipe.

    Seasoning: The chorizo comes heavily seasoned so only kosher salt and fresh ground pepper are needed. 

    Equipment: Your Culinary Toolkit

    Large Skillet: A Dutch oven or cast iron skillet are great substitutions here

    Wooden or Slotted Spoon: For breaking up the chorizo.

    Measuring Cups and Spoons: For measuring the milk and flour

    Whisk: Optional, but it helps to whisk flour into the gravy smoothly. A fork can also be used.

    Step-by-Step Guide

    Place your large skillet on the stove and add the butter or olive oil. Heat it over medium-high heat until it's shimmering.

    Step 1

    browning chorizo and sausage in a pan

    Add the Mexican chorizo & sausage to the skillet. I broke mine into tiny pieces and added them to the pan for better browning. Cook until it's golden brown and fully cooked through.

    Step 2

    Flour being added on top of browned chorizo

    Lower the heat to medium. Sprinkle the purpose flour over the browned sausage and mix until it's fully incorporated and covers all the chorizo & sausage pieces.

    Step 3

    Adding milk to browned chorizo and mixing.

    Slowly pour in your milk, one cup at a time. Mix continuously and let thicken slightly between each addition of milk to avoid lumps.

    Step 4

    Chorizo sausage gravy simmering on the stove with a wooden spoon.

    Let simmer over medium heat until it thickens into a creamy gravy.

    Season the mixture with kosher salt & fresh ground pepper. Serve over flaky buttermilk biscuits and finish with thinly sliced green onions or a splash of your favorite hot sauce.

    Chorizo sausage gravy over a biscuit on a black plate

    Easy Biscuit Recipe

    Biscuit preference is a real thing, and this is mine. Feel free to use any biscuit recipe you see fit. Frozen, fresh, or straight from a busted open tube that might give you a heart attack when you open it.

    bag of Southern Biscuit Formula L Biscuit Mix on a wooden background

    This is Southern Biscuit Formula L Complete Biscuit Mix. I'm copying the directions straight off the back of this bag! I also have a full recipe for making these biscuits if you need some extra tips.

    Biscuit Mix: 3 ¼ cups 

    Buttermilk: 1 ¼ cups 

    1. Preheat your oven to 450°F (220°C). 
    2. Stir together biscuit mix and buttermilk using as few strokes as possible just mix until completely combined.
    3. Turn the dough onto a lightly floured surface 
    4. Gently roll the dough to ½" thick 
    5. Using a flowered biscuit cutter cut biscuits and place them on a baking sheet so the sides are lightly touching.
    6. Bake for 10 to 12 minutes or until lightly browned brush the tops of melted butter for extra richness.
    Tray of Biscuits

    Before you even think about saying anything about these not being fully from scratch homemade biscuits, I can't stress enough how important these biscuits are to me. I know that seems really silly, but I'm being serious. The story is in the recipe.

    Storing

    If you have any leftover chorizo gravy, store it in an airtight container in the fridge. It's perfect for those mornings when you need a quick and delicious breakfast. 

    Biscuits can stored in a plastic zip-lock bag to keep out as much air as possible so they stay fresh and are perfect with strawberry jelly. 

    Reheating 

    You'll want to avoid the microwave, which can make your gravy separate or become grainy. Instead, pour the gravy into a medium skillet and warm it over medium heat.

    Chorizo Sausage Gravy

    Gravy will thicken when cold, so you may need to add a splash of milk to bring it back to its original creamy glory. Stir frequently to ensure even heating and to prevent sticking. Your gravy will be as good as new in just a few minutes! 

    Reheat your biscuits by warming them up in a 300-degree oven for just a few minutes and enjoy them with your leftover gravy or with strawberry compote and butter. Yum. 

    Mexican Chorizo

    Mexican Chorizo

    In the past, I haven't always been able to find Mexican chorizo at my grocery store. Recently I have seen more store-bought options pop up. The one I like comes in a pre-package square similar to some ground beef. If you can find it, YAY! If not... I got a homemade Mexican Chorizo recipe for you as well! 

    Spanish Chorizo is cured and is ideal for charcuterie boards or snacking. Also delicious and we recommend trying it if you haven't had the opportunity!

    More Chorizo Recipes

    • Shrimp and guacamole on top of a spicy pita chip garnished with cojita cheese
      Jalapeno Shrimp Appetizer
    • Chorizo Burger with Shrimp and Sriracha Aioli
      Best Grilled Chorizo Burger with Sriracha Chile Sauce
    • Chorizo Recipe
      Southwest Omelet
    • Chori Pollo plated. Chicken on a bed of rice covered in a chorizo queso sauce
      Chori Pollo: Mexican Inspired Chicken & Chorizo Recipe

    So there you have it, folks! A hearty chorizo gravy and buttermilk biscuits recipe that's a fun twist on a southern classic. Whether it's your first time making gravy or you're a seasoned pro, this dish is sure to become one of your new recipes for a breakfast that's anything but ordinary. 

    FAQ

    Can I use this gravy in other dishes?

    This gravy is so versatile! Try it on chicken-fried steak or even over sweet potatoes for a fun twist.

    Can I use heavy cream instead of milk for a richer gravy?

    You can but I don't think it's necessary. If you are out of milk, substitute ¾ cup heavy cream and ¼ water for every 1 cup of milk needed. 

    Brunch Recipes

    • 3 biscuits on a wooden tray
      Grandad's Recipe for Easy Biscuits
    • Smoked salmon, garnished with fresh dill, on toast with an aloutte spread
      Simple Smoked Salmon Toast Recipe: Quick & Easy
    • Strawberry Compote being spooned onto brioche toast
      Easy Strawberry Compote Recipe: A Quick Homemade Sauce
    • Blueberry compote on a spoon laying on a table
      Easy Blueberry Compote Recipe with Fresh Blueberries

    📖 Recipe

    Chorizo Gravy

    Chorizo Sausage Gravy

    Chorizo gravy served over buttermilk biscuits is the smoky spicy gravy of your dreams. A match made in heaven fluffy biscuit heaven.
    1 rating (Click stars to rate)
    Recipe by - Tabetha Klein
    Print Recipe Pin Recipe
    Cook Time 25 minutes mins
    Total Time 25 minutes mins
    Course Breakfast
    Cuisine American
    Servings 6
    Calories 316 kcal

    Equipment

    • Dutch Oven or deep sauce pot
    • Rubber Spatula
    • Laddle

    Ingredients
      

    • 2 tablespoon Unsalted Butter
    • ½ pound Mexican Chorizo - not cacique!
    • ½ pound Pork Sausage Roll
    • 3 tablespoon All-Purpose Flour
    • 3 cups Milk
    • 2 teaspoon Kosher Salt
    • 1 teaspoon Fresh Ground Pepper

    Instructions
     

    • Start by adding your butter to a medium-sized saucepan on medium heat.
    • Start breaking your chorizo and sausage first into small pieces, adding them to the pan as you go. Adding all the meat at once, then breaking it up, can lead to less browning and reduced flavor.
    • Once browned, add the flour and mix until it's completely absorbed.
    • Next add the milk, 1 cup at a time. Mixing until slightly thickened.
    • Let simmer for around 10 minutes.
    • Taste it!! Add salt and pepper as needed.
    • Let cool slightly, serve over biscuits, and thoroughly enjoy!

    Notes

    Type of Chorizo: Opt for Mexican chorizo sausage for the best flavor and texture. Avoid Cacique as it doesn't crumble well, and remember Spanish chorizo is different from Mexican chorizo! 
    Flour: All-purpose flour is used for thickening. For a gluten-free option, you can use a gluten-free flour blend.
    Milk: Whole milk is recommended for creaminess, but heavy cream can be used for a richer gravy.
    Seasoning: Adjust salt and black pepper to taste. Feel free to add hot sauce for extra heat.
    Equipment: A large skillet or Dutch oven is essential. A whisk is optional but helpful for smooth gravy.
    Biscuits: Use your favorite biscuit recipe or store-bought options. Scratch biscuits or flaky buttermilk biscuits are great choices.
    Storing: Leftover chorizo gravy can be stored in an airtight container in the fridge for up to 3 days.
    Reheating: Reheat in a medium skillet over medium heat, adding a splash of milk to thin if needed.

    Nutrition

    Calories: 316kcalCarbohydrates: 11gProtein: 15gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 62mgSodium: 1362mgPotassium: 187mgFiber: 0.1gSugar: 6gVitamin A: 603IUCalcium: 151mgIron: 1mg
    Keyword Breakfast, Chorizo, gravy, Sausage
    Tried this recipe?Mention @tabethas.table!

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    My journey began at Le Cordon Bleu where my love of cooking & subsequently teaching really baked in. This is me pouring out what I've learned over the years & sharing it with the world. We are so glad you're here and hope you find something delicious while you're at it.

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