Green chile sausage gravy from Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between (page 34) by Erin Jeanne McDowell

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Buttermilk biscuits

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on July 01, 2025

    I chopped up breakfast sausages and used a mix of rst'd green chiles from my freezer (Anaheims, poblanos & jalapenos). I also added some sweet peppers with the onions and ultimately used less milk than called for. We have found that using finely grated Parmigiano (or pecorino) for the final "salt" seasoning step gives a result that we love in these types of creamy gravies/sauces. We spooned this over cheddar, chive, bacon biscuits (The Book of Sandwiches) and it was pure comfort in a bowl. A 1/2 recipe = 2 generous dinners + some leftover for a small lunch.

  • Rinshin on January 30, 2025

    Terrific taste and easy to make! The heat level can be adjusted by using different types of green chilies, whether canned or frozen. This gravy would also pair well with pan-fried eggs, fried or pan-seared chicken, pork, and Japanese hamburger steaks.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.