Add a little spice to your breakfast!
Sausage gravy is a newer breakfast item for me. Growing up primarily in New Hampshire with parents from California and Rhode Island, sausage gravy wasn’t something made at home. With so many pancake and omelet options at most restaurants, it never occurred to me to consider sausage gravy as something to order when out for breakfast.
About fifteen years ago my older brother’s family made a trip to New Hampshire. One morning my sister-in-law, Laura, offered to make breakfast: biscuits, sausage gravy, and cinnamon rolls. It definitely was an amazing breakfast, but even with that delicious introduction I didn’t begin making my own sausage gravy.
Fast forward to about ten years ago when I discovered that my then boyfriend loved sausage gravy. If you know anything about me, it’s that when someone I care about loves a food, I usually learn how to make it. So, I thought back on what I’d seen, referenced a few recipes online, and made my first batch. It was a hit.
Since then, I’d estimate that I make sausage gravy once or twice a year. It’s a pretty heavy sauce, which, of course, is served with homemade biscuits and eggs, placing it pretty low on the healthy eating chart. But since it’s fun to indulge occasionally, plus have kids who like it as well, once in a while I create a big, hearty breakfast at home.
While we all enjoy sausage gravy as is, it isn’t uncommon to have one of us add a couple dashes of hot sauce to his or her serving. That brought me to wonder, couldn’t I make the sausage gravy more flavorful? And the simple answer was yes. By using chorizo instead of breakfast sausage, a little bit of spice and heat is easily added. In fact, the chorizo I use is so flavorful that this recipe really doesn’t need any seasoning besides a sprinkle of salt and pepper.
FYI, in my opinion, if you’re going to take the time to make homemade sausage gravy (chorizo or not), you should make the biscuits as well. They’re really not that difficult, and they’re worth it in every single bite.
- 3/4 lb. bulk chorizo
- 4 Tb. flour
- 1-3/4 cups whole milk
- Salt & pepper
- Heat large frying pan over medium heat.
- Add chorizo, stirring occasionally until fully cooked.
- Add flour to cooked chorizo and stir to coat chorizo with flour; cooking and stirring for 3 minutes.
- Slowly add milk to chorizo, stirring to combine fully.
- When all milk has been added, cook until sauce has thickened.
- Remove from heat, and season with salt and pepper to taste.