Breakfast Sausage Poutine Recipe W Homemade Gravy
SAUSAGE AND GRAVY BREAKFAST POUTINE
Crispy tater tots topped with melted cheese, sausage gravy, bacon bits, chives and adorned with a sunny side up egg making this Sausage and Gravy Breakfast Poutine worth waking up for!
Provided by Tornadough Alli
Categories Breakfast
Time 30m
Number Of Ingredients 8
Steps:
- Bake tater tots according to package directions.
- Meanwhile in large skillet, brown your sausage, once browned add in your flour and stir to coat sausage pieces, add in your milk and stir until thickened.
- In another large skillet make your sunny side up eggs by adding about 1/2 cup oil to pan and heating on medium. Crack your eggs over the oil and let sit for a few seconds.
- Once eggs just start to turn white, with spoon drizzle oil over the whites of them until cooked through and no longer slimy.
- Once white are cooked seal in the yolk by drizzling a little of the oil over tops of that as well. Remove from pan onto paper towel lined plate.
- Once tater tots and gravy are done, add about 1/4 of your tots to a bowl, sprinkle with cheese and let sit a minute.
- Drizzle your sausage gravy (as much or as little as you like, I like a lot so I drizzle a lot) over the tops of your tater tots.
- Top with a sprinkle of chive and bacon bits and gently lay your egg on top, repeat for each serving.
Nutrition Facts : Calories 736 kcal, Carbohydrate 20 g, Protein 41 g, Fat 53 g, SaturatedFat 21 g, Cholesterol 293 mg, Sodium 1309 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
POUTINE WITH DARK SAUSAGE GRAVY
Steps:
- For the gravy: Heat the oil in a skillet over medium heat. Add the garlic and the sausage, breaking up the latter with a spoon or fork and letting it brown until fully cooked. Transfer to a plate with a slotted spoon and set aside.
- Add the onions and the butter to the skillet. Saute until the onions are dark brown and caramelized. Add the flour, a little at a time, and cook, stirring constantly, to make a dark roux, 6 to 10 minutes¿don't let it burn, but it should be nice and dark.
- Slowly add the milk and beef stock, stirring vigorously to work it all together. Add salt and pepper to taste.
- Add the cooked sausage to the gravy; stir well. Simmer for a minute or two, until the gravy reaches the desired consistency.
- For the poutine: Fry the steak fries in vegetable oil until crispy.
- Serve the fries covered in sausage gravy and cheese curds. Pop in the oven to melt the cheese curds, if necessary.
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- Preheat the oven to 425°F. Place the fries in a single layer on a large sheet pan. Cook in the center of the oven and set a timer for 25 minutes, stirring once after 15 minutes.
- While the fries are in the oven, cook and crumble the sausage in a large stainless skillet over medium-high heat. Sprinkle the browned sausage with flour and toss to coat. Add the milk, salt, and pepper. Stir and bring to a simmer. Lower the heat and cook until thickened, about 5 minutes. Remove from the heat.
- When the timer for the fries goes off, push the fries together in the center of the pan and add the cheese curds on top of the fries. Return the pan to the oven and cook an additional 5-8 minutes until the cheese has melted.
- While the cheese and fries are finishing in the oven, melt ½ tablespoon butter in a large non-stick skillet over medium-low heat. When the butter begins to foam, tilt the pan to coat the bottom with butter. Add 2 eggs to the skillet. When the edges of the eggs turn white, season lightly with salt and pepper. Add a tablespoon of water to the pan and cover with lid. Cook for 2 minutes, until the eggs are done to your liking.
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