Simple sausage gravy made with Mexican chorizo for a big flavor boost.
Chorizo Sausage Gravy
Chorizo sausage gravy is a change of pace from the usual. Doesn't that just look yummy? I usually make my sausage gravy with Jimmy Dean bulk sausage - the kind that comes in the chubby roll. It's the best bulk sausage in the South, in my little ole humble Southern opinion, and I've tried many! It just has the right amount of seasonings and flavor to me.
Today, however, I had some Mexican chorizo sausages in the freezer, so thought I would use those instead. That pretty orangish-red color in that picture up there however, is a result of that chorizo and you won't have that color with the regular Jimmy Dean sausage.
Now I really love my Jimmy Dean, but I gotta say, with some hot from the oven biscuits, whether homemade, from a mix, or even from the freezer (yes! biscuits freeze wonderfully!), this shore 'nuf was delicious!
Just a quick reminder.... as always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.Now, before we start ... Mexican chorizo sausage is a raw sausage that is stuffed in casings.
Spanish chorizo and Portugese chorizo are cured sausages - more like the smoked sausages we are all familiar with.
So if you want to try this version with the chorizo, be sure to look for the Mexican variety.
So let's get started!
First, you want to remove the casings from the sausage. I shoulda took a pic of that, but I didn't. I know... I know... I need to do better at gathering the Cast of Characters at the beginning for a photo shoot, but honestly, sometimes I don't know I'm gonna do a tutorial when I first start out with cookin' somethin', but I promise I'll start trying to do better with that on down the line when I do a tutorial.
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