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Chorizo & Stout Cream Gravy N' Biscuits Recipe

by HomeRearedChef (writer), San Jose, November 01, 2012

Credit:
It is a serving of biscuits and chrorizo & stout cream gravy for this recipe article.

Making great country gravy is the mark of a good cook, or at least it should be.

Gravy should be thick, rich and delicious. And what could be better for a Sunday brunch than creamy, country gravy n’ biscuits. But for this revamped recipe zesty pork chorizo has been used in place of sausage, with the addition of hearty Stout.

The South is known for their wonderful biscuits and gravy, but here in San Jose, well, I’ve begun a new tradition with my family, and these are here to stay.

For this recipe, Mexican chorizo was used; a type of chorizo that lends more toward a slight vinegar flavor which makes for the desired gravy for this recipe.

Settle Down Beer (home brewers) donated one of their versions of stout for this gravy recipe, for a very distinctive flavor.

Come; take a comfortable seat at our cozy table. Dinner is served!

Gravy recipe is enough for about 4 servings.

STEPS 1 (gravy):

2 (12-oz) packages pork chorizo, squeezed out of the plastic wrap

2 tablespoons rendered bacon grease

2 tablespoons unsalted butter

2 scallions/green onions, finely chopped

1 teaspoon onion powder

Red chili flakes to personal taste

1/3 cup flour

1 cup [warmed] stout (dark beer)

1 cup heavy whipping cream

1 cup non-fat milk

  • In a large sauté pan, on the large burner set on medium-high heat, fry the first six ingredients (chorizo thru chili flakes) to sizzling, stirring often, for 15-20 minutes. This cooking time is to ensure pork is well cooked.
  • Add flour and cook, stirring often, 5 to 10 minutes. Flour needs to cook.
  • Add the last three ingredients and cook 5 to 10 minutes, or until mixture has thickened to desired consistency. Turn off the heat.

STEPS 2 (assembling):

Biscuits of choice, baked and split in half

Chopped green onions for garnish, optional

Cooked gravy from steps 1, still hot

Pour gravy over split open biscuits, top with green onions/scallions, and enjoy!

Cook with heart; eat with gusto. Buen Provecho!



About the Writer

HomeRearedChef is a writer for BrooWaha. For more information, visit the writer's website.
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6 comments on Chorizo & Stout Cream Gravy N' Biscuits Recipe

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By melanie jean juneau on November 01, 2012 at 04:44 pm

looks fabulous

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By souschef on November 02, 2012 at 02:11 pm

Very inovative!

I have never seen Stout and Chorizo in a gravy together before and it looks really good!

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By HomeRearedChef on November 02, 2012 at 02:22 pm

Thank you, Melanie. I was really proud of this one. And it certainly was VERY delish!

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By HomeRearedChef on November 02, 2012 at 02:24 pm

souschef, I had never, ever seen it done with stout either. Yay! I think it was a pretty tasty creation. :)

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By Barbara MacDonald on November 03, 2012 at 05:09 pm

I have had Chorizo before and it is really yummy...I love spicy food.I use to go to a small restaurant that served food from El Salvador...They had wonderful food. Unfortunately it is now closed as they were not getting enough business to stay open...I am sure the stout also would tenderize the meat...I think I will try this Virgina, thank you, and welcome to Broo.

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By HomeRearedChef on November 04, 2012 at 12:55 am

Around here I have choices when buying chorizo, though I usually prefer the one from El Mexicano. And the chorizo made with stout was simply wonderful. Now I have other ideas brewing in my head. Pun intended. lol!

Thank you, for the welcome, Barbara, and I am very happy to have joined.

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