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.