Been a while since I’ve been able to make a full breakfast, so decided to upgrade the normal eggs & bacon into something a bit more impressive. I’ve been meaning to make some Biscuits and Gravy for a while. However regular sausage isnt’ liked by everyone in the house, so I’ve replaced it with chorizo. It added a wonderful extra layer of flavor to the dish. Read on for pictures and the recipes.
For those not in the know – Chorizo is a type of spiced pork sausage. The type I am using is the uncooked Mexican type. Most European chorizo, such as the Portuguese chouriço or linguiça, usually comes smoked, cured, or already cooked and doesn’t really work well in this situation. Trust me… I’ve tried. You can find it in some restaurants, although i bought mine in Costco in a large 24 pack (in 4 separate 6 pack links). I take one and freeze the rest for later use.
Chorizo has a slightly spicy flavor (although not as much as you’d think). Other, more typical, uses of chorizo are used in queasedas with some queso fresca (fresh mexican cheese), in tacos, mixed with baked potatoes, or for breakfast – chorizo con huevos (Mexican scrambled eggs).
For breakfast I paired the Biscuits and Chorizo Gravy with a fried egg and a chorizo patty. If you want to make the biscuits the main entrée you typical have 2 biscuits (split into 4 halves) covered in gravy. But I find that’s usually a bit much for most people (but that’s how it’s normally served in restaurants when bought alone)
Chorizo and Eggs
A nice little addition to any breakfast, or good all on its own. By cooking the chorizo in the pan, the grease and flavors from it impart a wonderful flavor to the eggs. No additional seasoning needed.
2 Chorizo links
- Take the chorizo and remove from casing. Divide links in half and form into little pattys. Press them down either with your hands or a fork to about 1/3 inch. Anything much thicker than that won’t cook in the middle without burning the outside.
- Place pattys into a pan on high heat. Flip over once the side starts to crisp up, and repeat with the other side. Remove from pan.
- Place eggs into the same pan. You can add some additional butter or fat if the links haven’t rendered out enough. Cook to your desired doneness making sure to flip at least once. Serve hot.
Chorizo Milk Gravy
Makes 4 cups/servings
This is a Mexican take on the traditional sausage milk gravy. Chorizo adds both a nice spice and beautiful reddish color to a usually very grey dish. Make sure not to over cook the rue or you’ll lose the reddish hue. Pair it with some homemade biscuits, and you have a meal worthy of a start to the day.
1 lb Chorizo (about 4 links)
1/2 cup Chorizo Fat (from the 4 links plus in my case a Tablespoon Bacon Fat)
1/4 cup Flour
3-4 cups Milk
2 scallions, chopped fine
- Remove chorizo from casing and crumble into a hot pan. Continually stir and break apart the chorizo. You want the chorizo to be crispy and fully cooked. Remove the chorizo to a bowl, and place pan back on heat with the leftover fat.
- Add any additional fat you might need. Then add the flour to the pan, and stir. This will make the simple rue that will thicken and flavor the gravy. Continue stirring for about 5 minutes to cook the rue. You’re not looking for dark rue, just enough to start to cook out the flour flavor. Over cooking the rue past the “blond” stage will result in loss of the nice reddish hue from the chorizo fat.
- Add 1 cup of the milk and stir till you have a thick mixture, no lumps left. Continue to cook, adding the milk cup by cup, stirring it smooth each time to your desired consistency. I ended up using 3 cups, but your mixture will vary depending on humidity, how hot it is, and how long you keep it on the heat before serving. If it gets too thick before serving just as some more milk to thin it down.
- Add the cooked chorizo back to the pan and stir. Taste and add any pepper and salt to your preference.
- Remove from heat and spoon 1 cup over your biscuits. Should make about 4 cups of gravy (depending on the amount of milk used and how long cooked). Top biscuits with some chopped scallions.
This recipe is a slightly modified from a Paula Deen Biscuit recipe over on the food network website. That batch makes 3 dozen which is way too many for a small family. Not to mention they’d be too small to handle the gravy that’s going on them. So this makes about 4 that are about 3×2 inches wide. Also I combined all but the milk the night before to make breakfast a little easier, and to let the butter firm up (so it’ll melt even better in the oven).
1 1/3 cup Flour
2/3 teaspoon Sugar
2 teaspoon Baking Powder
2/3 teaspoon Salt
6 Tablespoons Butter, diced
1/2 cup Milk
- Combine the flour, sugar, baking powder, and salt together in a bowl. Add the cold butter and mix together with the tings of a fork. Mixture should be crumbly. You can place back in the fridge if making for the next morning, or continue on at this point.
- Preheat oven to 350. Mix milk and crumbled butter mixture together. It will be sticky. Place on lightly floured surface and fold, slowly adding some flour until no longer sticky. Exact amount will vary, but try not to over work the biscuits. Over working will toughen up the rolls and start to prematurely melt the butter. Once ready press or roll to about an inch to inch and a half thick. Cut or form into 3 inch wide circles.
- Pace on lightly greased baking sheet. Bake for about 12-15 minutes or until golden. Split open with a fork.
that’s roux, not rue