1 tablespoon olive oil
1.5-2 ounces finely diced Spanish-style smoked Chorizo sausage
1/2 cup finely diced onion
1-2 tablespoons flour
1 1/2 teaspoons Worcestershire sauce
2 cups heavy cream
1 cup milk
1 tablespoon chopped fresh thyme
1 tablespoon chopped serrano chile (optional, we didn't have it on hand and left it out this time)
Heat oil in large saucepan over medium-high heat.
Add chorizo and onion; saute until onion is translucent.
Add flour and Worcestershire; cook 2 minutes, stirring often.
Add cream and milk; reduce heat to medium and simmer 6 minutes, stirring constantly.
Mix in thyme and serrano (if using).
Stir until gravy coats the back of spoon, about 2 minutes.
Season with salt and pepper. (Serves 4-6)