Chorizo & Stout Cream Gravy N’ Biscuits
By HomeRearedChef on April 05, 2012
Featured Member Post
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.
In this recipe, Mexican chorizo was used; a type of chorizo that lends more toward a slight vinegar flavor. This yields the type of gravy I was looking for on this day.
Settle Down Beer (home brewers, found on Facebook) donated one of their versions of stout for the gravy recipe, for a very distinctive and original 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!
[BlogHer Food '12 will bring food bloggers together to learn, share, inspire, and of course, to EAT! Whether you're new to food blogging or an old pro, you should join us in Seattle, WA on June 8-9, 2012 -- register now!]