This jalapeno sausage gravy, or spicy sawmill gravy, can be made using chorizo or regular ground sausage for the perfect hint of heat over biscuits, or country fried steak!
3ouncesground pork chorizo sausageIf using pork sausage instead, you can use 8 oz. or desired amount. Chorizo is SPICY so we cut back on the chorizo more than regular sausage.
1/2teaspoondiced canned jalapenosor fresh - can be adjusted for spicier or not as spicy
2tablespoonsall purpose flour*heaping tablespoons
2 1/2cupsmilkwhole preferred but other will work
1/2teaspooncumin
1/2teaspoongarlic powder
1teaspoonkosher saltmore/less depending on preference - table salt can be used as well
Instructions
Cook chorizo and jalapeños in a skillet (preferably a cast-iron if you have it) over low heat for 10 minutes or until the sausage reaches a minimum temperature of 170 F. If using regular pork sausage, cook over low heat for about 10 minutes or until the sausage has turned a gray/brown, with no pink showing. Do not drain.
Add flour to sausage and jalapeno mixture. Whisk together, scraping the cooked bits of chorizo and jalapeños up from the cast-iron.
Add milk to flour and meat mixture, whisk together. Turn the heat up to medium heat.
Next, add in cumin, garlic powder and salt.
Whisk together and turn burner to high and let bubble until thickened. Turn heat down to low or "off" and serve.
Notes
The spice level in this recipe is kid-friendly if they like a little heat but if you like a lot of heat, add more jalapeños by the half teaspoon until your desired heat preference! Serve over biscuits, chicken fried steak, or with your favorite dish!