Southern-Inspired Chorizo Gravy
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Southern-Inspired Chorizo Gravy

Southern-Inspired Chorizo Gravy

with Roasted Potatoes and Peppers and Charred Corn Salad

This riff on classic Southern sausage gravy will hit the mark for those craving comfort with a Tex-Mex spin. You'll smother potatoes and peppers with a delectable chorizo gravy and toasted ciabatta comes alongside for mandatory dipping. A tomato, charred corn and feta salad is the perfect way to cut the richness between bites.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time


serving amount

250 g

Chorizo Sausage, uncased

113 g

Corn Kernels

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

1 tsp

Garlic Salt

280 g

Sous Vide Potatoes

113 g

Baby Tomatoes

160 g

Sweet Bell Pepper

1 unit


7 g


¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit

Ciabatta Roll

(Contains Barley, Wheat)

Not included in your delivery

2.66 tbsp


0.13 tsp


¼ tsp


0.06 tsp



Nutrition Values

Calories790 kcal
Fat41 g
Saturated Fat11 g
Carbohydrate70 g
Sugar12 g
Dietary Fiber9 g
Protein34 g
Cholesterol85 mg
Sodium2030 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Large Non-Stick Pan
Baking Sheet
Paper Towel
Parchment Paper
Measuring Spoons
Measuring Cups


Char corn

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a large non-stick pan over medium-high heat. When hot, add corn to the dry pan. Cook, stirring occasionally, until dark-brown spots appear, 5-6 min. Remove the pan from heat. Transfer corn to a large bowl to cool. Set aside.

Roast potatoes and peppers

Meanwhile, core, then cut pepper into 1/2-inch pieces. Pat potatoes dry with paper towels. Add potatoes, peppers, half the garlic salt, 1 tsp Paprika-Garlic Blend and 1 tbsp oil (dbl both for 4 ppl) to a parchment-line baking sheet. Season with pepper, then toss to combine. Roast in the middle of the oven until potatoes are fork-tender and peppers are tender-crisp, 12-14 min.

Toast ciabatta

Meanwhile, halve ciabatta. Arrange ciabatta on an unlined baking sheet, cut-side up. Drizzle 2 tsp oil (dbl for 4 ppl) over ciabatta. Season with a pinch of garlic salt and pepper, to taste.Flip ciabatta so that the cut-side is now facing down. Toast in the bottom of the oven until golden-brown, 6-8 min.

Make chorizo gravy

Meanwhile, heat the same pan (from step 1) over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Sprinkle remaining Smoked Paprika-Garlic Blend and Cream Sauce Spice Blend over chorizo. Cook, stirring often, until chorizo is coated, 30 sec. Stir in 3/4 cup water (1 1/4 cups for 4 ppl), then bring to a simmer. Simmer, stirring occasionally, until gravy thickens, 1-2 min. Season with salt and pepper, to taste. (TIP: If gravy is too thick, add water, 1 tbsp at a time, until desired consistency is reached.)

Prep and make salad

Meanwhile, halve tomatoes. Roughly chop cilantro. Juice lime. Add tomatoes, half the cilantro, 1/2 tbsp lime juice, 1/2 tbsp oil and a pinch of sugar (dbl all for 4 ppl) to the large bowl with charred corn. Season with pepper and remaining garlic salt, to taste, then stir to combine.

Finish and serve

Halve ciabatta diagonally. Divide potatoes and peppers between plates. Spoon chorizo gravy over top. Sprinkle with feta and remaining cilantro. Serve charred corn salad and toasted ciabatta alongside.