“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
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
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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.
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Add lots of black pepper, and red pepper flakes to taste.
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Stir in flour and mix until the the flour absorbs the fat in the pan and no clumps remain.
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Add cream and whisk until gravy thickens. It should be thick enough to coat the back of a spoon.
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Serve over biscuits, fried chicken, mashed potatoes, etc.
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Optional: after plating, sprinkle with red pepper flakes and fresh ground black pepper