Southwestern Recipe: Green Chile Sausage Gravy

RistraIn case you missed my interview with a firefighter, here’s the recipe for sausage gravy (with a Southwestern twist) that Dave the firefighter shared. When it was his turn to cook at the fire station, Dave satisfied the hungry “troops” by serving this gravy with biscuits and eggs.

Dave’s Green Chile Sausage Gravy (for 10 good eaters)

  • large “log” of spicy sausage
  • 1/2 gal. plus 4 c. milk
  • flour
  • 3-4 c. frozen, hot green chile, thawed
  1. Gather up a large pan that holds approximately 3/4 gal.
  2. Place the sausage in the pan, cook it down and keep some of the grease for flavor, strain the rest.
  3. Once the sausage is cooked, add in about 1/2 gal of milk, bring it to a boil.
  4. In a large bowl, place approximately 4 cups of milk, slowly add flour until the contents are very thick, whisk it if possible, lumps of flour are yucky!
  5. When the milk and sausage contents are boiling, slowly pour in the milk/flour contents, until the boiling stops, then stop the pour and whisk the pot to further avoid clumps. Once the contents boil again, do the same. Key here is to do this a few times until the consistency matches your taste.
  6. Once you have the desired thickness, add in approximately three to four cups of thawed frozen HOT green chile. Let this simmer and stir for a few minutes and you’re good! Hint: If your chile isn’t hot enough, you can add black pepper to spice it up.
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