Chorizo Gravy Or Sauce Recipes

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CHORIZO GRAVY OR SAUCE

This is wonderful over biscuits, but it would also be fantastic over a pork tenderloin, grilled chicken breast, any white fish, and mashed potatoes.

Provided by VickyJ

Categories     Sauces

Time 25m

Yield 2 cups (about), 2 serving(s)

Number Of Ingredients 7



Chorizo Gravy or Sauce image

Steps:

  • In a medium saucepan, heat milk over very low heat, stirring occasionally. Make sure to keep an eye on the milk, don't let it boil.
  • Meanwhile, in a large skillet, heat the butter/margarine over medium high heat until melted, then add sausage. Crumble and cook the sausage until well-browned and no longer pink.
  • Sprinkle flour over the sausage and cook, stirring, for a minute or two.
  • Add warm milk all at once and cook, stirring, until thickened and bubbly.
  • Turn heat all the way down, add paprika (if desired) and season well with salt and pepper, stirring and tasting frequently until the flavor is to your liking. Turn off the heat. Gravy will continue to thicken as it cools. Serve over warm biscuits.

Nutrition Facts : Calories 772.6, Fat 57.2, SaturatedFat 24.5, Cholesterol 139.5, Sodium 1556.4, Carbohydrate 25.8, Fiber 0.4, Sugar 12.4, Protein 36.7

1 tablespoon butter (or margarine)
1/2 lb ground chorizo sausage
1/4 cup flour
2 cups whole milk, brought to a simmer
1 teaspoon paprika, if desired (optional)
salt, to taste
fresh ground pepper, to taste

CHORIZO

I love the flavor of chorizo but cannot stomach the thought of the variety meats traditionally used to make it. This is an authentic chorizo from the Mexican state of Sonora. I obtained the recipe from a gentleman named Bruce Moffitt and have since modified it slightly.

Provided by Matt Redmond

Categories     World Cuisine Recipes     Latin American     Mexican

Time 20m

Yield 4

Number Of Ingredients 11



Chorizo image

Steps:

  • Combine chile powder, vinegar, oregano, water, garlic, salt, red pepper flakes, cumin seeds, sugar, and pepper in a small bowl. Mix until the salt and sugar are dissolved in the liquids.
  • Break up pork in a bowl. Pour in spice mixture and knead thoroughly. Use immediately or refrigerate to let flavors meld, 8 hours to overnight.
  • Cook and stir in a nonstick skillet over medium heat until browned and crumbly, about 10 minutes.

Nutrition Facts : Calories 251 calories, Carbohydrate 3.8 g, Cholesterol 73.6 mg, Fat 16.6 g, Fiber 0.9 g, Protein 20.7 g, SaturatedFat 6.1 g, Sodium 1076.5 mg, Sugar 0.9 g

3 tablespoons ground New Mexico chile
2 tablespoons red wine vinegar
1 tablespoon dried Mexican oregano
1 tablespoon water
3 cloves garlic, minced
1 ¾ teaspoons salt
1 ½ teaspoons red pepper flakes
1 teaspoon cumin seeds, crushed
¾ teaspoon white sugar
½ teaspoon ground black pepper
1 pound ground pork, well chilled

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