Hatch Green Chile Gravy Dog
Hatch green chiles are amazing! Put them in a sauce and a sausage and you have culinary bliss!
Things to know:
What are the different types of smoked sausage?
Smoked sausage types vary by region and spices, featuring popular varieties like Polish kielbasa, spicy Cajun andouille, German-style Thuringer, and hickory-smoked links. These are typically pre-cooked, offering intense smoky flavors and coarse textures suitable for grilling, stewing, or slicing, often incorporating pork, beef, garlic, or peppers.
Andouille: A coarse-grained, heavily smoked pork sausage commonly used in Cajun dishes like gumbo.
Kielbasa (Smoked): A Polish pork or beef sausage, often u-shaped, seasoned with garlic, smoke, and savory herbs.
Hot Links: Spicy beef or pork sausages popular in Southern BBQ, known for intense heat.
Chorizo (Smoked): A spicy, paprika-forward pork sausage common in Spanish or Mexican cuisine.
Summer Sausage: A fermented, smoked, and often cured sausage designed to stay fresh without refrigeration.
Linguica: A Portuguese-style sausage flavored with garlic, cumin, and red pepper.
Jalapeño & Cheese Smoked Sausage: A modern variation mixing mild smoke with spicy jalapeños and melted cheese.
Common Regional & Style Variations:
Cajun Style: Features high smoke, garlic, and cayenne pepper.
German/Bratwurst Style: Hickory smoked, often featuring hints of mustard seed or nutmeg.
Southern Style: Hickory smoked with heavy seasoning.
What’s so special about Hatch green chiles?
They’re a culinary treasure known around the world. Grown exclusively in New Mexico’s Hatch Valley, these chiles owe their distinctive flavor to the area’s unique climate and soil, known as terroir. The result is a Hatch green chile with a rich, earthy taste that brings out the flavor in any dish.
Are Hatch green chile peppers spicy?
The Scoville Scale measures the relative heat of hot peppers, and most Hatch chiles score between 1,500 and 2,500 units—about the same level of heat as poblano or Anaheim peppers.
Ingredients:
6 uncooked sausages (we used Hatch Green Chile Sausages from our favorite butcher shop, Troub’s Butcher Shop!)
6 sturdy hoagie buns
1/2 cup diced fire roasted Hatch green chiles
2 T butter
1/2 onion, finely diced (about 1/2 cup)
1–2 garlic cloves, finely chopped
2 T all-purpose flour
2 cups whole milk
2 t finely chopped fresh thyme
2 t finely chopped fresh sage
Salt and black pepper, to taste
parsley for garnish
1. About 4.5 hours before you intend to serve this amazing dish, preheat your smoker to 170F.
2. Once your smoker hits the target temp, chuck your sausages into it and smoke them for 1.5 hours.
3. Remove the sausages from the smoker and chuck them into an ice bath.
4. After 15 minutes in the ice bath, remove the sausages, dry them with paper towels and place them on a wire rack with a baking sheet. Chuck them into the fridge for at least 30 minutes. (Steps 1-4 can be done days earlier if you wish to speed up your sausage day meal prep.)
5. While the sausages are in the fridge, bump your smoker’s temp to 225F.
6. Chuck your cool, dry sausages back into the smoker until they hit an internal temperature of 165F. This should take about 90 minutes.
7. While the sausages are in their second smoke, prepare the gravy.
8. In a skillet, melt the butter over medium heat.
9. Add the finely diced onion and cook, stirring occasionally, until it becomes soft and caramelized.
10. Stir in the diced garlic and cook for another minute, just until fragrant.
11. Sprinkle the flour evenly over the cooked onions and garlic. Stir continuously for about 1 minute to create a smooth roux and remove the raw flour taste.
12. Stir in the chopped green chiles.
13. Slowly pour in the milk, mixing well to combine.
14. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook for 3–5 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
15. Add salt and pepper to taste, then stir in your fresh sage and thyme.
16. Toast your hoagie buns, then add the sausage, top with the gravy , fried onion crisps and parsley. Serve and ENJOY!
Equipment used:
Yoder YS640S Smoker
Hestan – OvenBond Collection – Tri-ply Quarter Sheet Pan with Rack
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