Chorizo Gravy

Once upon a time, in our first year of marriage, Stuart was craving a Southern classic: White Sausage Gravy and Biscuits. But I didn’t have any traditional sausage. I did the best I could with what I had – chorizo. It wasn’t technically a white gravy anymore, but it was pretty awesome!

Last week’s Mexican Monday (tomorrow’s post) involved chorizo so I had some leftover and decided to remake this gravy.

The seasonings in the chorizo give the gravy a light orange color and adds tons of extra flavor. Most sausage gravies have a lot of pepper in them, but I don’t add any additional seasonings – the pork takes care of that for me.

Chorizo Gravy


  • 3 links Mexican chorizo, casings removed
  • 2 tbsp flour
  • 2 C 2% milk


  1. In a medium saucepan over medium-high heat, brown chorizo, breaking up with a wooden spoon. Once cooked through, use a slotted spoon to remove the chorizo and put on a paper towel lined plate.
  2. Using the fat in the pot, make a rue with 2 tbsp flour. Whisk.
  3. Whisk in milk. Continue to stir over medium-low heat until milk thickens into a gravy – about 5 minutes.
  4. Stir in cooked chorizo and serve atop biscuits.

Chroizo Gravy 3