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!