Southern Sausage Breakfast Poutine Recipes
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 oven to 450 degrees. Preheat 2 large baking stones or baking sheets in the oven. Bring a large pot of water to boil. Add 1 1/2 teaspoons salt. Cut potatoes into thin strips.
- Add the potato strips to the water. Boil for 3 minutes. Drain in a large colander and allow to sit for 5 minutes, shaking the colander occasionally.
- Divide the potatoes between the two preheated baking sheets. Spray with olive oil spray and sprinkle with salt. If you do not have an olive oil sprayer, toss the fries in a large bowl with the tablespoon of olive oil and the remaining salt then divide between the preheated baking sheets. Bake for 25-30 minutes, turning every five minutes until browned.
- While the fries are cooking, brown the sausage in a large skillet. Sprinkle with the flour. Stir in the flour and allow to cook for 1-2 minutes. Pour in the milk gradually, stirring until completely combined. Allow to cook until thickened. Season with salt and pepper to taste.
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