Poutine with Dark Sausage Gravy

Total Time:
45 min
15 min
30 min

4 servings

  • Dark Sausage Gravy:
  • 2 teaspoons vegetable or olive oil
  • 3 cloves garlic, minced
  • 1 pound fresh pork sausage, casings removed
  • 1/2 onion, diced
  • 4 tablespoons butter
  • 1/4 cup flour
  • 1/4 cup milk
  • 2 cups beef stock
  • Salt and pepper
  • Poutine:
  • 1 pound frozen steak fries
  • Vegetable oil, for deep-frying
  • Cheese curds, for serving
  • 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 minutesdon'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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    This recipe is featured in:

    American Diner Revival