Recipe courtesy of Amanda Freitag
Poutine with Dark Sausage Gravy
Getting reviews...
- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 742
- Total Fat
- 54 g
- Saturated Fat
- 19 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 26 g
- Cholesterol
- 119 mg
- Sodium
- 1491 mg
- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 742
- Total Fat
- 54 g
- Saturated Fat
- 19 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 26 g
- Cholesterol
- 119 mg
- Sodium
- 1491 mg
Ingredients
Dark Sausage Gravy:
Poutine:
Directions
- 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.
