“Austin” Cream Gravy

(from Gonzo’s recipe box)

This is my central Texas take on classic southern style cream gravy. I named it after my hometown because it reminds me of flavors I grew up eating, and because it is delightfully burnt orange. Best served over hot-from-the-oven biscuits, also good with fried chicken, roasted or mashed potatoes

Prep time: 0 minutes
Cook time: 10 minutes
Serves 4 people

Categories: Main, Sauce

Ingredients

  • 1/2lb Whataburger breakfast sausage
  • 1/2lb Mexican Chorizo
  • 1pt Half and Half
  • 3 tbsp AP Flour
  • 1 tbsp butter
  • Black pepper
  • Red pepper flakes

Directions

  1. In a large skillet, brown the sausage and chorizo. Break into small pieces, and cook until chorizo is crispy around the edges end a nice frond has developed in the pan. Add butter.

  2. Add lots of black pepper, and red pepper flakes to taste.

  3. Stir in flour and mix until the the flour absorbs the fat in the pan and no clumps remain.

  4. Add cream and whisk until gravy thickens. It should be thick enough to coat the back of a spoon.

  5. Serve over biscuits, fried chicken, mashed potatoes, etc.

  6. Optional: after plating, sprinkle with red pepper flakes and fresh ground black pepper

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