Breakfast Sausage Poutine Recipe W Homemade Gravy Recipes

SAUSAGE AND GRAVY BREAKFAST POUTINE

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.

SAUSAGE GRAVY POUTINE NEWFOUNDLAND STYLE

Steps:

• Method for Sausage and Gravy: 1. In a large frying pan on a medium heat add your butter and slices sausage, start frying until sausage begins to brown. 2. Remove all oil from your frying pan then add chopped onions and oil, continue frying and stirring until onions are starting to turn a light brown. 3. After add your flour mix in with onions and sausage, then add pinch of black pepper and beef broth. 4. Continue mixing until all ingredients are combined and the broth starts to thicken. 5. Turn pan on low or simmer. Sausage gravy simmering in a cast iron pan. Method for Dressing ( Stuffing ) 1. In a medium bowl mix all ingredients together leaving 1 tbsp butter for after, you will need a cookie sheet lined with parchment paper add dressing ( stuffing) bake in a 350° oven for 20 minutes, or until bread starts to toast. 2. When toasted remove from heat add all dressing ( stuffing) in a bowl add 1 tbsp butter, cover with foil wrap until ready to use it. Homemade fry's and dressing made with Newfoundland savoury Method for Deep Fried Fry's: 1. You will need a medium bowl with cold water, clean and peal white potatoes, or leave peal on. Then cut into fry shape pieces add to water let soak for one hour, then rinse and dry in same paper towel. 2. In a safe deep fryer with cover, start the heat at 350° add canola oil up to half full, unless you are using a TFAL fryer you will only need 1 tbsp full of oil. 3. When deep fryer is ready, add fry's let cook for about five minutes. 4. Remove from oil let it drain for a couple of minutes then turn your fryer up to 400° when fryer are ready add fry's back into oil until golden brown. 5. Remove from fryer place on some paper towels to remove any extra oil, add a pinch of sea salt this is the only time the salt will stay on the fry's. Traditional Newfoundland Sausage Gravy Poutine, made with atlantic sausage, dressing with savoury, homemade fry's from local potatoes and homemade gravy. Method to make Poutine: 1. The fun part, layer on a dinner plate fry's, then a layer of dressing ( stuffing) or cheese curds, then a layer of sausage gravy. Enjoy from Bonita's Kitchen ????

BREAKFAST POUTINE RECIPE

Steps:

• Cook french fries according to package directions.
• In a large straight edged saute pan, cook sausage according to stovetop package directions.

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.

SAUSAGE GRAVY

Steps:

• Crumble sausage into a large saucepan; cook over medium-low heat. Add onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons of drippings. Stir in flour; cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden. Stir in milk. Add seasonings; cook, stirring, until thickened. To serve, slice biscuits and spoon gravy over halves.

BREAKFAST SAUSAGE GRAVY

Steps:

• Use cast iron skillet, break up and brown sausage. Add flour to sausage; brown it up for awhile. This gives it a good color.
• Add milk required to give thick gravy; simmer to merge flavor.
• Add glob of sour cream just before serving, after removing from heat. Serving suggestions: Serve on top of toast, biscuit, hash browns, home fries or whatever you're eating.

EASY SAUSAGE GRAVY

Steps:

• In a saucepan, cook the sausage over medium heat until no longer pink.
• Stir in butter until melted.
• Sprinkle with flour.
• Gradually stir in milk, salt, and pepper.
• Bring to a boil.
• Cook and stir for 2 minutes.
• Serve over biscuits.