Jalapeno Sausage Gravy

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3 ounces ground pork chorizo sausage

½ teaspoon diced canned jalapenos (or fresh - can be adjusted for spicier or not as spicy)

2 tablespoons all purpose flour (*heaping tablespoons)

2 ½ cups milk (whole preferred but other will work)

½ teaspoon cumin

½ teaspoon garlic powder

1 teaspoon kosher salt (more/less depending on preference - table salt can be used as well)

Cook chorizo and jalapeños in a skillet (preferably a cast-iron if you have it) over low heat for 10 minutes or until the sausage reaches a minimum temperature of 170 F. If using regular pork sausage, cook over low heat for about 10 minutes or until the sausage has turned a gray/brown, with no pink showing. Do not drain.
Add flour to sausage and jalapeno mixture. Whisk together, scraping the cooked bits of chorizo and jalapeños up from the cast-iron.
Add milk to flour and meat mixture, whisk together. Turn the heat up to medium heat.
Next, add in cumin, garlic powder and salt.
Whisk together and turn burner to high and let bubble until thickened. Turn heat down to low or "off" and serve.