The Best Creamy Green Chile Sausage Gravy Recipe: Quick, Flavorful & Perfect for Breakfast
Elevate your breakfast or brunch with this incredibly delicious and easy-to-make creamy green chile sausage gravy. This isn’t just any gravy; it’s a bold, savory, and richly flavored experience that will become a new family favorite. Forget bland mornings – this recipe brings a delightful kick and a comforting creaminess to your table in mere minutes. It’s perfect slathered over fluffy homemade biscuits, alongside scrambled eggs, or piled onto crispy hash browns. The best part? You only need SIX simple ingredients, and it comes together in a lightning-fast 10-15 minutes!
If you adore the classic combination of soft homemade biscuits and rich sausage gravy, prepare to fall head over heels for this green chile version. The addition of vibrant green chiles introduces an earthy, slightly smoky, and perfectly balanced spice that takes this comfort food to a whole new level. While we love to use authentic fire-roasted green chiles straight from New Mexico for their unparalleled flavor, readily available canned or frozen varieties work wonderfully too, ensuring you can enjoy this culinary delight no matter where you are.
This versatile dish is truly worth making, whether it’s for a hearty breakfast, a leisurely brunch, or even a comforting dinner. It consistently earns rave reviews and gets “ten thumbs up” from our family members every time it’s served. We prefer our gravy to be on the lighter side, so this recipe is crafted without heavy cream, relying instead on milk for its creamy texture. This classic milk-based gravy recipe allows you to fully control the spice level by adjusting the amount and heat of both the ground sausage and the green chiles, catering to everyone’s preference from mild to delightfully fiery.
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Why You’ll Love This Green Chile Sausage Gravy Recipe
This green chile sausage gravy isn’t just another breakfast staple; it’s a game-changer! Here’s why it deserves a spot in your recipe rotation:
- Unforgettable Taste: Prepare your taste buds for a symphony of flavors! This gravy is wonderfully savory from the browned sausage, incredibly creamy, and boasts a delightful, subtle spiciness. The green chiles, along with the ground pepper and spices in the sausage, create a warm, comforting, and utterly addictive flavor profile that’s truly unique. It’s a step up from traditional gravies, offering an exciting new dimension.
- Effortless Ease: Don’t let the gourmet taste fool you – this recipe is surprisingly simple, perfect for both beginner and intermediate cooks. While it involves cooking raw meat, the steps are straightforward and easy to follow. We’ll guide you through the correct order to ensure a perfect, lump-free, and flavorful gravy every time. It’s an accessible recipe that delivers impressive results without stress.
- Incredible Time-Saver: In today’s busy world, a quick and delicious meal is a treasure. This green chile sausage gravy is a culinary miracle, going from start to finish in just 10-15 minutes! It’s ideal for busy weekdays when you crave a hearty breakfast or for leisurely weekend mornings when you want maximum flavor with minimal effort.
- Generous Servings: This recipe makes enough creamy, flavorful gravy to generously cover 12 biscuits, assuming you’re using a standard 7cm biscuit cutter. It’s perfect for feeding a hungry family, entertaining guests, or ensuring you have delicious leftovers for a quick reheat. No one will go hungry with this satisfying dish!
🛒 Key Ingredients for Green Chile Sausage Gravy
Creating this exceptional green chile sausage gravy requires just a few high-quality ingredients. Each component plays a crucial role in building the rich, savory, and spicy flavor that makes this dish so irresistible.
- Ground Sausage: The foundation of our savory gravy! We typically opt for a mild or regular pork sausage, as it already contains a blend of spices that perfectly complements the green chiles. It’s important to avoid using Italian ground sausage, as its distinct fennel and anise flavors would clash with the traditional green chile profile. If you’re looking to reduce fat, you can use a leaner ground turkey or chicken sausage, but be aware that you might need to add a tablespoon of butter or oil to create enough drippings for the roux.
- Milk: To achieve that classic creamy gravy texture without the heaviness of cream, we use whole milk. Whole milk provides ample fat content for a rich, smooth gravy that still feels light. While other milk varieties like 2% or skim can be used, they may result in a slightly thinner gravy. For a dairy-free option, unsweetened plant-based milks (like almond or oat) can work, though the texture and richness may vary slightly.
- Green Chiles: The star ingredient that gives this gravy its signature flavor! You have several fantastic options here:
- Fresh Green Chiles: If using fresh chiles (such as Anaheim, Poblano, or Hatch if available), remember to cook them with the ground sausage to soften and release their flavors. Roasting and peeling fresh chiles beforehand will give you the most authentic and complex flavor.
- Canned Green Chiles: A convenient and widely available option. Look for diced or chopped green chiles, and choose your preferred heat level (mild, medium, or hot).
- Fire Roasted Hatch Green Chiles: These are our absolute favorite, similar to what we use in our famous green chile enchiladas. Hatch chiles from New Mexico are renowned for their unique earthy, smoky, and sometimes spicy flavor. You can often find them pre-roasted and frozen or canned, making them easy to incorporate. If you have access to fresh Hatch chiles, roasting and peeling them yourself is an incredibly rewarding experience that brings out their full potential!
For a complete list of ingredients and precise quantities, please refer to the detailed recipe card provided below.
🥣 Choose Your Gravy Base: Customize Your Comfort
While our primary recipe focuses on a delicious green chile sausage gravy, it’s helpful to understand the different base types and how they can adapt to various dishes and preferences:
- Classic Milk Gravy + Green Chile (Country-Style Gravy): This is the foundation of our recipe, built on a simple roux and milk. It’s characterized by its smooth, creamy texture and comforting flavor. The addition of green chiles elevates it to a country-style gravy with a southwestern twist. This base is utterly ideal for soaking into flaky biscuits and is a traditional accompaniment for chicken fried steak, providing a rich, peppery coating that perfectly balances crispy fried elements.
- Sausage Green Chile Gravy (Breakfast & Brunch Favorite): This is the specific star of our recipe! It starts with the savory browned ground sausage, utilizing its delicious drippings to form a flavorful roux. The milk then creates a rich, peppery, and incredibly satisfying gravy, beautifully infused with the distinctive taste of green chiles. This robust and hearty gravy is the ultimate companion for breakfast biscuits, making for a truly memorable morning meal. It’s also fantastic served alongside fried or poached eggs.
- Broth “Gravy” (A Lighter Sauce Hybrid): For a lighter alternative or a different flavor profile, you can swap out the milk for chicken or beef stock. This variation leans more towards a savory sauce than a traditional creamy gravy, offering a less rich but equally flavorful experience. It’s excellent for dishes where you want the chile flavor to shine through without the dairy, such as smothered burritos, various meats (like roasted pork or chicken), or as a component in enchiladas. It provides a savory depth that is truly versatile.
✏️ Substitutions & Creative Variations for Your Gravy
One of the joys of cooking is customizing a recipe to fit your taste or what you have on hand. This green chile sausage gravy is incredibly adaptable, allowing for many delicious substitutions and variations:
- Pepper Perfection: The choice of green chile can significantly alter the flavor and heat of your gravy.
- Hatch Chiles: Known for their unique earthy, smoky flavor that ranges from mild to extra hot. These are our top recommendation for authentic New Mexico flavor.
- Anaheim Peppers: Generally very mild, with a slightly sweet and tangy flavor. Perfect if you prefer a very gentle heat.
- Poblano Peppers: Offer a mild to medium heat with a richer, slightly smoky flavor. They add great depth.
- Jalapeño Peppers: For those who love a noticeable kick! They provide a fresh, bright heat. For best results with any fresh pepper, we highly recommend roasting them first to enhance their sweetness and smoky notes, or simply sautéing them thoroughly with the ground sausage until tender.
- Plant-Based Milk Options: If you’re looking for a dairy-free version, almost any unsweetened plant-based milk can be used. Almond milk, oat milk, or soy milk are popular choices. Be aware that the gravy might have a slightly different texture and may not be quite as creamy as when made with whole dairy milk. To compensate for reduced richness or thickness, you can add an extra tablespoon of flour to your roux or whisk in a cornstarch slurry (1 tsp cornstarch dissolved in 1 tbsp cold water) at the end, simmering for another minute to thicken.
- Add a Cheesy Twist: Stir in a handful of shredded cheddar jack or Monterey Jack cheese at the end of cooking for an even creamier, richer gravy with a delightful cheesy pull. This adds another layer of comfort!
- Spice It Up (or Down!): If you want more heat, a pinch of cayenne pepper or a dash of your favorite hot sauce can be added to the gravy. For less heat, choose a mild sausage and use mild green chiles.
- Herbaceous Enhancements: A sprinkle of fresh chopped cilantro or parsley as a garnish can add a burst of freshness that complements the savory and spicy notes.
- Umami Boost: A dash of Worcestershire sauce or a teaspoon of mushroom powder can deepen the savory, umami flavor of the gravy without altering its color significantly.
🧑🍳 Step-by-Step Instructions for Perfect Green Chile Sausage Gravy
Follow these simple steps to create a rich, creamy, and flavorful green chile sausage gravy that will impress everyone at your table. Precision in these steps ensures a smooth, lump-free, and perfectly seasoned outcome.
- Step 1: Cook the Sausage. In a sturdy skillet (cast iron works beautifully) set over medium-high heat, add your ground sausage. Season it lightly with salt and pepper. As the sausage cooks, use a wooden spoon or spatula to break it apart into small, uniform crumbles. Continue to cook for 3-5 minutes, stirring occasionally, until the sausage is thoroughly browned and no pink remains. It’s crucial to get a good sear on the sausage for maximum flavor. Importantly, do not drain the sausage drippings! These flavorful fats are essential for creating the roux in the next step, forming the rich base of your gravy. However, if you prefer a lighter gravy, you can drain off a small amount of the excess fat, leaving about 2-3 tablespoons in the pan.
- Step 2: Create the Roux. Once the sausage is fully cooked and the pan is still hot, sprinkle in the all-purpose flour directly over the sausage and its drippings. Stir continuously with your wooden spoon for about one minute. The flour will quickly absorb all the flavorful juices and fats, forming a thick paste known as a roux. This step is vital for thickening the gravy and preventing lumps. If you’re using fresh green chiles that you haven’t pre-roasted, this is the perfect time to prep, chop, and add them to the skillet to cook alongside the flour and sausage for about 2-3 minutes until slightly softened.
- Step 3: Add Milk and Thicken. Gradually pour in the milk, a little at a time, while constantly whisking or stirring. This slow addition and continuous agitation are key to achieving a smooth, lump-free gravy. Once all the milk is incorporated, increase the heat slightly and bring the mixture to a low boil. As soon as it reaches a gentle simmer, reduce the heat and continue to simmer for another 2-3 minutes, stirring occasionally. You’ll notice the gravy beginning to thicken beautifully as the flour works its magic. Remember that the gravy will continue to thicken further as it cools, so don’t let it become too thick at this stage.
- Step 4: Incorporate Green Chiles. Once your gravy has thickened to your desired consistency, it’s time to add the defining flavor: green chiles! Stir in as much green chile as your heart desires. We typically add about ½ cup of medium-heat, fire-roasted chiles from New Mexico for that authentic taste and a perfect balance of flavor and spice. Taste and adjust the seasoning (salt, pepper, and more chiles) as needed.
PRO TIP for Consistency: After adding the green chiles, check the gravy’s consistency. If it’s too thick, add 1-2 tablespoons of milk at a time, stirring well until it reaches your preferred richness and flow. If it’s a bit on the runny side, let it simmer gently for another few minutes, stirring occasionally, to allow it to reduce and thicken. Always remember that gravy will naturally thicken further as it cools, so aim for slightly thinner than desired while hot.
- Step 5: Serve and Enjoy! Your creamy green chile sausage gravy is now ready to be devoured! Serve it warm and generously over freshly baked biscuits for a classic Southern-meets-Southwestern experience. It’s also fantastic spooned into breakfast burritos, paired with cheesy hashbrown casserole, as a rich topping for chicken fried steak, or alongside crispy skillet potatoes. The possibilities are endless, and the flavor is always delicious!
📌 Troubleshooting Common Gravy Issues
Even the simplest recipes can sometimes present small challenges. Here’s how to troubleshoot common issues you might encounter while making your green chile sausage gravy, ensuring a perfect result every time:
- Gravy Too Bland? If your gravy lacks a punch of flavor, don’t worry! Start by adding more salt and freshly ground black pepper to taste. If it still needs a boost, increase the amount of green chile, or try incorporating a ½ teaspoon of onion powder or garlic powder for extra savory depth. A tiny pinch of cumin can also enhance the Southwestern notes.
- Gravy Too Thick? This often happens if the heat was too high during simmering, causing too much liquid to evaporate, or if too much flour was initially added. To fix this, remove the skillet from the heat to prevent further thickening. Then, gradually whisk in a splash or two (1-2 tablespoons at a time) of additional milk until the gravy reaches your desired smooth, pourable consistency. Warm it gently back on the stove if needed.
- Gravy Too Runny? If your gravy is too thin, it usually means the flour hasn’t had enough time to fully thicken the liquid, or there wasn’t enough flour to begin with. To remedy this, ensure you bring the gravy to a low boil and then let it simmer for at least 1-2 minutes, stirring constantly. This allows the flour to fully activate and thicken the mixture. If it’s still too thin after simmering, you can make a quick cornstarch slurry: whisk together 1 teaspoon of cornstarch with 1 tablespoon of cold milk or water, then slowly whisk this into the simmering gravy. Continue to stir and cook for another minute until it thickens. Remember, the gravy will continue to thicken as it cools, so keep that in mind when assessing its consistency.
- Lumpy Gravy? Lumps usually form if the milk is added too quickly or not whisked continuously. If you find lumps, you can try whisking vigorously to break them up. For stubborn lumps, carefully pour the gravy through a fine-mesh sieve into another saucepan, pressing down on any solids. Reheat gently and continue.
❄️ Make Ahead, Storage, and Freezing Tips
This green chile sausage gravy is not only delicious fresh but also holds up well, making it a fantastic make-ahead option for busy mornings or meal prep. Here’s how to store and reheat it effectively:
Refrigerate: Any leftover gravy can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply reheat it gently in a saucepan over medium-low heat. You’ll likely notice it has thickened considerably in the fridge; just whisk in a splash or two of milk (or even a little water) as it warms up to bring it back to its original creamy consistency.
Freeze: For longer storage, this gravy freezes wonderfully for 2-3 months. Allow the gravy to cool completely before transferring it to freezer-safe bags or containers. Label with the date. When ready to use, thaw the gravy overnight in the refrigerator. After thawing, it will need a good stir and a little more milk to restore its creamy texture during reheating, just as with refrigerated leftovers. For best results and to prevent biscuits from becoming soggy, always freeze the gravy separately from any accompanying biscuits.
❓Frequently Asked Questions About Green Chile Sausage Gravy
Curious about customizing your gravy? Here are answers to some common questions:
Absolutely! You can use various plant-based milks like unsweetened almond milk, oat milk, or soy milk. However, be aware that the gravy might not have quite the same creamy richness or thickness as dairy milk. To compensate, you might need to add a touch more flour to your roux or incorporate a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) at the end of cooking to achieve a desirable consistency. Alternatively, using chicken or vegetable broth instead of milk will result in a flavorful, yet less creamy, sauce-like gravy that’s excellent for smothering other dishes.
The “best” chile depends entirely on your preferred heat level:
For a Mild Green Chile Gravy: Opt for young Hatch chiles, Anaheim peppers, or even roasted Poblano peppers. These varieties offer a sweeter, earthier flavor with minimal heat, allowing the other savory notes to shine through beautifully.
For a Spicy Green Chile Gravy: Choose mature Hatch chiles (which tend to be hotter), or incorporate jalapeño or serrano peppers. If using jalapeños or serranos, remove the seeds and membranes for a slightly milder heat, or leave them in for maximum fire! Remember, the heat level can also be adjusted by the quantity of chiles you add. Always taste as you go!
Yes, you can! While pork sausage is traditional and highly recommended for its flavor and fat content, you can certainly substitute it with ground turkey, ground chicken, or even ground beef. If using leaner meats, you might need to add a tablespoon or two of butter or olive oil to the skillet before adding the flour to ensure you have enough fat to create a proper roux for thickening the gravy. Adjust seasonings accordingly, as different meats will have varying flavor profiles.
🌶️ Elevated Serving Ideas & Flavor Boosters
While green chile sausage gravy is phenomenal on its own, a few simple additions or serving suggestions can elevate the experience even further. Get creative and make this dish truly your own!
- My FAVORITE way to enjoy this gravy with biscuits is with a drizzle of hot honey or a generous pour of pure maple syrup on top! The unexpected sweet and spicy contrast with the savory gravy and fluffy biscuit is an absolute revelation. It’s so unbelievably delicious, it might just bring a tear to your eye!
- For an even deeper, more aromatic flavor profile, add about ½ cup of finely diced onions to the ground sausage while it’s cooking. Sauté them until they are soft and translucent before adding the flour. This small step adds incredible sweetness and savory depth to the finished gravy.
- If you desire a slightly richer, more decadent gravy without making it overly heavy, stir in a splash (or two, to taste!) of heavy cream right before adding the green chiles. This adds a luxurious silkiness and extra body that truly indulges the senses.
- Serve with Grits or Polenta: For a Southern twist, spoon this gravy over creamy, buttery grits or soft polenta. It makes for an incredibly satisfying and comforting meal.
- Breakfast Sandwiches: Use the gravy as a spread inside breakfast sandwiches with eggs and cheese, or as a hearty filling for breakfast burritos.
- Alongside Crispy Potatoes: Whether it’s roasted potatoes, home fries, or a hash brown patty, the rich gravy is a perfect counterpart to crispy potato dishes.
- Top Your Favorite Omelette: Transform a simple omelette into a gourmet meal by spooning a generous amount of warm green chile sausage gravy right over the top.
☀️ More Delicious Breakfast & Brunch Recipes to Explore
If you loved this green chile sausage gravy, you’re in for a treat! We have a collection of other fantastic breakfast and brunch recipes that are sure to brighten your mornings. From hearty casseroles to sweet and fruity options, there’s something for everyone.
- Peaches and Cream Oatmeal
- Ham and Cheese Hash Brown Casserole
- Lemon Blueberry Scones
- Banana Blackberry Oatmeal Muffins
Did you try this irresistible green chile sausage gravy recipe? We’d love to hear from you! Make sure to leave a ⭐️ star rating and a thoughtful comment below the recipe card. Your feedback is incredibly valuable to us and so helpful to other readers looking for delicious new recipes!
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📝 Printable Recipe: Creamy Green Chile Sausage Gravy
Creamy Green Chile Sausage Gravy
Sara Smith | Eat Dessert Snack
Pin Recipe
5 minutes
10 minutes
15 minutes
Breakfast
American, Southwestern
6
321
kcal
Prevent your screen from going dark
Ingredients
-
1
lb
ground sausage
(mild, not Italian) -
1
teaspoon
salt -
1
teaspoon
ground black pepper -
⅓
cup
all-purpose flour -
3
cups
whole milk -
½
cup
green chiles
(fire-roasted Hatch or canned, chopped) -
12
freshly baked biscuits
(for serving)
Instructions
-
In a large skillet over medium-high heat, cook 1 lb ground sausage with 1 teaspoon salt and 1 teaspoon ground pepper. Break the sausage apart with a spoon as it cooks, stirring occasionally for 3-5 minutes until it’s thoroughly browned and no pink remains. Do not drain the drippings, as they are crucial for the gravy’s flavor (unless you prefer a lighter gravy, then drain off most, leaving 2-3 tbsp).
(Tip: If using fresh green chiles, prep, chop, and add them here to cook with the sausage for about 2-3 minutes.)
-
Sprinkle in the ⅓ cup all-purpose flour over the cooked sausage and drippings. Cook for another minute, stirring continuously, to allow the flour to absorb the juices and create a roux.
-
Slowly pour in 3 cups whole milk while continuously whisking to prevent lumps. Bring the mixture to a low boil, then reduce heat and simmer for another 2-3 minutes, stirring occasionally, until the gravy has thickened to your desired consistency. Remember, it will thicken further as it cools.
-
Stir in as much green chile as your heart desires. We typically add about ½ cup of medium-heat, fire-roasted chiles for optimal flavor. Taste and adjust seasoning as needed.
-
Serve your delicious green chile sausage gravy warm over freshly baked biscuits, in breakfast burritos, with cheesy hashbrown casserole, chicken fried steak, or skillet potatoes. Enjoy!
Nutrition
Calories:
321
kcal
Carbohydrates:
10
g
Protein:
23
g
Fat:
21
g
Saturated Fat:
7
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
9
g
Trans Fat:
0.2
g
Cholesterol:
60
mg
Sodium:
947
mg
Potassium:
340
mg
Fiber:
1
g
Sugar:
4
g
Vitamin A:
62
IU
Vitamin C:
2
mg
Calcium:
121
mg
Iron:
1
mg
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Hi, I’m Sara!
Registered Nurse by day, passionate food blogger by weekend. I’m your perfect dip tester & snack quester, and I truly love short walks on the beach and long, relaxing naps. My mission is to share my love for delicious food, one delightful bite at a time. Join me on this culinary adventure!