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Chorizo Gravy & Biscuits

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(WJBK) - The Root Restaurant & Bar
Buttermilk Biscuits & Chorizo Gravy.
(Fried Egg Optional)

½ lb high quality chorizo. We make our own.
1 Onion, diced small
2 Tablespoons whole butter. 1 additional for frying egg
1 Clove Garlic, microplaned
Flour, to discretion. Start with ¼ cup
2-3 Cups Guernsey’s Heavy Cream
½ Lemon

Freshly baked biscuits. Figure it out.


Sweat onion and garlic in butter until translucent. Crumble raw sausage in and cook gently. Once cooked, sprinkle in the flour and stir, incorporating the flour into the mixture. Lower heater. Add cream and stir. You might need to switch to a whisk. Bring to a gentle simmer and cook for about 5-10 minutes. Season with salt, pepper, Tabasco and lemon. Once seasoned, finish with fresh chopped parsley. Ladle over freshly baked biscuits and top with a fried egg. Serve with a giant bloody mary and thick French press coffee. All sins will be forgiven.

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