Increase heat to medium-high heat, whisking frequently to avoid the gravy sticking and burning to the bottom of the pan.Next, add in cumin, garlic powder and salt.Trust me… this is where the goodness comes from. Pour in the milk, and using your whisk or spoon, mix all together while trying to scrape up any meat/flour bits that are sticking to the pan.Cook for at least 2 minutes – under cooking the flour can result in a gravy that tastes like flour. Using a whisk or wooden spoon, mix together the flour, sausage and jalapenos. Once chorizo has cooked for a minimum of 10 minutes, add in the all purpose flour.(You want it fully cooked before adding flour and milk.) Begin by adding jalapenos and chorizo (or sausage) to a large skillet and cook on low heat for at least 10 minutes or until the sausage has reached 170 degrees.When making sawmill gravy, cooking your sausage first, will allow drippings to gather in the skillet (or cast iron) which will come in handy for the gravy - so keep those drippings! See recipe card down below for measurements and instructions! Instructions diced jalapeno, canned or fresh jalapeño pepper.ground pork chorizo sausage or regular pork breakfast sausage.So we’ll start by using the basic ingredients as when making sawmill gravy, yet adding a few special other touches to give it the “heat” this spicy sausage gravy needs! When making regular sawmill gravy, using flour, meat drippings and milk are key. On a cool fall morning or winter morning, there’s nothing better than a warm breakfast casserole or a hot plate of gravy and biscuits with a side of bacon! But when you can kick things up a notch from regular gravy, by making something like this jalapeno chorizo gravy… I highly recommend it! Jump to: If you love the idea of using chorizo but are not a fan of jalapenos, then you may love this chorizo gravy recipe version! Dip these sausage biscuit dippers in this gravy, or pour over breakfast potatoes for an amazing breakfast! 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!
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