Poblano Sausage Gravy

Your New Favorite Breakfast Comfort Food: Poblano Sausage Gravy

Which breakfast dish is is creamy, savory, and utterly irresistible especially slathered on top of homemade biscuits?

This downright delicious gravy has a magical way of turning an ordinary morning into a cozy, comfort-filled experience.

And there’s the best part: it’s incredibly easy to make.

Whether you’re looking to impress your family and friends at brunch or just craving a tasty breakfast, poblano sausage gravy is your go-to dish.

The Delicious Origins of Sausage Gravy

Sausage gravy is a true Southern classic, often served over fluffy biscuits for a hearty, satisfying breakfast. This beloved dish traces its roots back to the early American settlers, who brought European sausage-making and gravy-preparing traditions with them.

In the 19th century, especially in the South, folks made the most of what they had. Sausage was a readily available protein, and biscuits were a breeze to whip up from a few simple pantry staples. Together, they created a meal that was not only filling but also packed with flavor—perfect for fueling farmers and laborers through their long workdays.

As time passed, sausage gravy became more than just a practical dish. It evolved into a cherished comfort food, a symbol of Southern hospitality and the warm, home-cooked meals that bring people together.

Meet The Mighty Poblano Pepper

Now let’s talk poblanos. These mild chili peppers hail from the state of Puebla in Mexico.

With their dark green hue and heart-shaped body, poblanos are the go-to pepper for those who love a touch of spice without the fiery kick of jalapeño.

The real magic happens when you roast and peel them. This process unlocks a smoky depth that takes sauces, soups, and salsas to a whole new level.

The Simplicity and Allure of Poblano Sausage Gravy

You don’t need a long list of fancy ingredients for this down-home dish. In fact, you probably already have most of what you need in your kitchen: sausage, flour, milk, a tiny bit of fresh garlic, and a pinch of salt.

Just pick up a couple of poblanos from the grocery store and you’re golden.

Soon your kitchen will be filled with alluring aromas of sizzling sausage and roasting poblanos that is like a beckoning finger, gently curling through the air and inviting everyone to the table.

Make it today!

Poblano Sausage Gravy

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Poblano Sausage Gravy is a southern classic with a pepper twist. Make it ahead and serve it anytime you need some comfort to start your day.

• Author: Chef Sandra Lewis
• Prep Time: 10
• Cook Time: 10
• Total Time: 20 minutes
• Yield: 3 cups 1x

Ingredients

Units USM Scale 1x2x3x

• 1 lb breakfast sausage
• 2 poblano peppers, roasted, peeled, and diced
• 1 small onion (yellow or white), small dice
• 2 small garlic cloves, minced
• 2 tablespoons flour
• 2 cups milk, plus more as needed
• kosher salt

Optional Garnish

• red pepper flakes
• cilantro
• avocado

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Instructions

1. Blacken the poblano pepper under a broiler, on a grill, in a cast iron skillet or on a gas range.
2. Place the blackened poblano in a bowl and cover it with a towel or plastic wrap and let it steam a few minutes to make peeling easier.
3. Remove the blackened skin from the poblano (with a paper towel or the spine side of your knife), remove the seeds and dice. Set aside
4. In a large skillet, cook the breakfast sausage over medium heat.
5. Add the onion to the sausage as soon as the sausage begins to cook.
6. Continue cooking the sausage, breaking it up with a spatula or wooden spoon.
7. Add the minced garlic just before the sausage is browned and fully cooked.
8. Sprinkle the flour over the sausage with the fat that has rendered from the sausage and cook for about 2 minutes over medium heat.
9. Whisk in the milk and continue to cook until the gravy thickens.
10. Stir the diced poblano into the gravy.
11. Taste and season, if needed, with kosher salt.
12. Serve over homemade biscuits.
13. Garnish with red pepper flakes, cilantro, and sliced avocado, if desired.

Notes

This gravy will need very little if any seasoning as the breakfast sausage seasons it nicely.