Jalapeno Sausage Gravy - Chorizo Sawmill Gravy
This jalapeno sausage gravy, or spicy sawmill gravy, tin can be made using chorizo or regular ground sausage for the perfect hint of heat over biscuits, or state-fried steak!
If you love the idea of using chorizo but are not a fan of jalapenos, then you may love this chorizo gravy recipe version! Dip these sausage biscuit dippers in this gravy, or pour over breakfast potatoes for an amazing breakfast!
On a cool fall morning or winter morn, there's nothing better than a warm breakfast casserole or a hot plate of gravy and biscuits with a side of bacon! Just when you can kick things upwards a notch from regular gravy, past making something similar this jalapeno chorizo gravy… I highly recommend it!
Jump to:
- Ingredients
- Instructions
- Substitutions
- Equipment
- Storage
- FAQ'due south and Expert Tips
- Realted Breakfast and Brunch Recipes
- Jalapeno Sausage Gravy
Ingredients
When making regular sawmill gravy, using flour, meat drippings and milk are key. So we'll start by using the bones ingredients as when making sawmill gravy, however calculation a few special other touches to give it the "heat" this spicy sausage gravy needs!
- ground pork chorizo sausage or regular pork breakfast sausage
- diced jalapeno, canned or fresh jalapeño pepper
- all purpose flour
- milk
- cumin
- garlic powder
- common salt
See recipe card down below for measurements and instructions!
Instructions
When making sawmill gravy, cooking your sausage first, will permit drippings to get together in the skillet (or cast iron) which will come up in handy for the gravy — so keep those drippings!
- Begin by adding jalapenos and chorizo (or sausage) to a large skillet and melt on low oestrus for at least 10 minutes or until the sausage has reached 170 degrees. (You want it fully cooked before adding flour and milk.)
- Once chorizo has cooked for a minimum of x minutes, add in the all purpose flour. Using a whisk or wooden spoon, mix together the flour, sausage and jalapenos. Cook for at least 2 minutes – nether cooking the flour tin can result in a gravy that tastes similar flour.
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Chorizo sausage and jalapenos -
Adding flour to sausage
- Pour in the milk, and using your whisk or spoon, mix all together while trying to scrape upward any meat/flour bits that are sticking to the pan. Trust me… this is where the goodness comes from. Turn the the heat upwards to medium oestrus.
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mixing in flour with sausage -
adding milk in to sausage and flour
- Next, add in cumin, garlic pulverization and salt. Whisk to combine.
- Increase heat to medium-high oestrus, whisking often to avert the gravy sticking and burning to the bottom of the pan. Exercise this until gravy has thickened! Turn off oestrus/remove from oestrus in one case information technology has thickened. (If gravy has not thickened after v-10 minutes, see tips below!)
Substitutions
- If y'all'd like to substitute chorizo for regular pork sausage, you definitely can! You can fifty-fifty utilize uncooked sausage patties if you like! Just break them up! (If they're fully cooked sausage patties, this volition not produce the drippings that will be corking in this recipe. And so you may want to too add bacon fat or butter!)
- Have salary fatty (bacon grease) also? Go ahead and add together that in with sausage drippings for extra flavour!
- If you're like, you tin can utilise unsalted butter or salted butter (or even spicy butter) with the drippings, but it's not required.
- Not a fan of jalapenos? Endeavor using green chilies or greenish onions instead!
- Don't have whole milk on hand? You can use ii% or skim if that'southward what you accept… simply know that the consistency of the gravy COULD be a little more than thin.
Equipment
I've constitute that I've had the best luck with making gravy in my cast-iron skillet. Although it's non required, it makes a beautiful gravy each time due to the nature of the pan, compared to using a non-stick skillet.
Storage
If you have leftover breakfast gravy, you can store information technology (once cooled) in an airtight container in the refrigerator for iii-iv days. When set to apply it, make sure to rut it plenty to kill any bacteria that has formed while being stored.
Use leftover gravy to top buttermilk biscuits (try a jalapeño beige!) or an english muffin with, or to serve on top of your favorite breakfast steak and poached eggs!
FAQ's and Good Tips
- If your gravy has not thickened after 5-10 minutes, y'all can try these two tips:
- catch a small separate bowl, and spoon a ladle full of hot gravy in to the bowl, with another tablespoon of flour and stir until combined. Pour mixture from small bowl back in to skillet and whisk and continue cooking until gravy has thickened.
- whisk together ii teaspoons of cornstarch and 2 teaspoons of water in a separate small bowl. Cascade mixture from small basin in to the skillet and whisk and continue cooking until gravy has thickened.
Why does my gravy taste like flour?
If your gravy tastes like flour it'due south because the flour didn't cook long enough. When adding the flour, information technology'southward best to let the flour "turn" colors merely a fleck before adding the milk. Merely when cooking with chorizo, information technology tin can be hard to see the alter in color and so cooking it for a couple of minutes on low should work!
Why is gravy lumpy?
If your gravy is lumpy it could be because flour was calculation to the milk instead of milk adding to the flour. Or, the gravy could take been whisked more while cooking. Sometimes when gravy sits, without being stirred, the gravy tin stick to the pan, causing lumps when stirred. Or, proceed in mind if using jalapenos or sauage in your gravy, information technology will exist lumpy due to those ingredients and information technology may not exist lumps due to flour.
What tin I add to gravy to requite it more flavor?
In this jalapeno chorizo gravy, information technology will definitely have flavor… especially with the addition of cumin and garlic pulverisation. However y'all tin can also add your other favorite seasonings if desired, like: seasoned salt, blackness pepper, fresh sage, minor onion, garlic common salt, red pepper flakes, chili powder, white pepper, etc.
Realted Breakfast and Brunch Recipes
If you love breakfast equally much as nosotros exercise, then you'll also honey these breakfast and brunch favorites: Hash Chocolate-brown Patties in the Air Fryer, Mini Waffle Breakfast Sandwiches, and the BEST Homemade pancakes from scratch!
Jalapeno Sausage Gravy
This jalapeno sausage gravy, or spicy sawmill gravy, tin be made using chorizo or regular ground sausage for the perfect hint of heat over biscuits, or state fried steak!
- 3 ounces ground pork chorizo sausage If using pork sausage instead, you tin can apply 8 oz. or desired amount. Chorizo is SPICY so we cutting dorsum on the chorizo more than than regular sausage.
- 1/2 teaspoon diced canned jalapenos or fresh – can exist adapted for spicier or not every bit spicy
- ii tablespoons all purpose flour *heaping tablespoons
- 2 1/2 cups milk whole preferred just other volition work
- ane/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher table salt more than/less depending on preference – table table salt tin can be used likewise
Prevent your screen from going nighttime
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Melt chorizo and jalapeños in a skillet (preferably a bandage-iron if you have it) over low oestrus for 10 minutes or until the sausage reaches a minimum temperature of 170 F. If using regular pork sausage, cook over low rut for about 10 minutes or until the sausage has turned a gray/dark-brown, with no pink showing. Do not drain.
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Add flour to sausage and jalapeno mixture. Whisk together, scraping the cooked bits of chorizo and jalapeños up from the cast-iron.
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Add together milk to flour and meat mixture, whisk together. Turn the rut upwardly to medium rut.
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Next, add in cumin, garlic powder and salt.
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Whisk together and turn burner to high and let bubble until thickened. Turn rut down to depression or "off" and serve.
The spice level in this recipe is kid-friendly if they like a lilliputian heat but if you like a lot of heat, add more jalapeños by the one-half teaspoon until your desired heat preference! Serve over biscuits, chicken fried steak, or with your favorite dish!
Serving: ane serving | Calories: 143 kcal | Carbohydrates: 11 g | Protein: 7 thou | Fat: 8 k | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Cholesterol: 30 mg | Sodium: 971 mg | Potassium: 216 mg | Cobweb: 1 chiliad | Sugar: eight yard | Vitamin A: 368 IU | Vitamin C: four mg | Calcium: 180 mg | Iron: ane mg
Nutritional information is based on third-political party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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