Obsidian Stout Chorizo Gravy

INGREDIENTS

Chorizo

  • 1 lb ground pork
  • 1 Tbsp  kosher salt
  • 1 ½ Tbsp smoked paprika
  • ½ tsp  cayenne pepper
  • 1 pinch black pepper
  • ¾ tsp  dried oregano
  • ¼ C garlic puree
  • ½ C  Obsidian Stout

Gravy

  • 3 Tbsp butter
  • 3 Tbsp  all-purpose flour
  • 2 C whole milk
  • 1 lb batch cooked chorizo (see chorizo directions below)
  • ¼ tsp  oregano
  • ¼ tsp  cumin
  • Salt and pepper to taste

DIRECTIONS

Chorizo

  1. Place Pork in a bowl
  2. Add salt, paprika, peppers, oregano and garlic
  3. Mix by hand to blend
  4. Rest for 30 minutes
  5. Heat a small amount of oil in large pot and then brown the sausage breaking up all large pieces
  6. Strain fat if necessary
  7. Finish with beer and cook until reduced

Gravy

  1. Melt butter
  2. Add flour and stir until it starts to brown and begins to smell nutty
  3. Whisk in milk
  4. Whisk frequently until sauce begins to bubble
  5. Add additional milk if it becomes too thick
  6. Add sausage, oregano and cumin
  7. Reduce heat and simmer for 10 minutes
  8. Add additional milk if necessary and season with salt and pepper to taste

Serve over pre-made biscuits and top with egg, sunny side up

Serves 4