Chorizo Sausage Gravy

I had a brilliant idea last night to use up a link of fabulously spicy chorizo sausage that Norm had taken out of the freezer the other day. I thought perhaps that even though it wasn't a traditional "breakfast" sausage, it might make for a good gravy for over biscuits and scrambled eggs for a change of pace from the same old stuff. Plus it used up some stuff that was hanging around in the fridge and freed up some space for more tasty goods = )

The gravy was based on a recipe from cooks.com (pretty easy...no need to go back to any packaged mix if you have staples on hand - flour & milk). The chorizo made the gravy a pretty orange-y color. We both went back for seconds.

BISCUITS AND SAUSAGE GRAVY
(Source: cooks.com)

8 buttermilk biscuits
3/4 pound of sausage (used 1 pretty large link of chorizo)
4 cups of milk (i used approximately 1 C skim milk)
4-6 tablespoons of flour (I used about 2 T of flour)
salt,pepper (not in the original recipe, but it needed it!)

Prepare biscuits as instructed on package. Brown sausage in skillet. As soon as sausage is completely brown, turn to medium heat. Add flour by the tablespoon, stirring constantly. Let the flour turn BROWN before adding another tablespoon (if you don't, your gravy will taste like flour). After you have added enough flour to make the gravy as thick as you like, add milk and stir with whisk.

Serve over biscuits.