Poutine With Dark Sausage Gravy Recipes

AUTHENTIC CANADIAN POUTINE

Steps:

• Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.
• In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.
• Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in about HALF the cornstarch mixture and simmer for a minute or so. If you'd like your gravy thicker, add a more of the cornstarch mixture, in small increments, as needed, to thicken. Season with pepper. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready.
• For Deep-Fried Fries: Prepare your potatoes and cut into 1/2-inch thick sticks. Place into a large bowl and cover completely with cold water. Allow to stand at least one hour or several hours. When ready to cook, heat your oil in your deep fryer or large, wide, heavy cooking pot to 300° F.
• Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible.
• Add your fries to the 300°F oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned. Remove potatoes from oil and scatter on a wire rack. Increase oil temperature to 375°F Once oil is heated to that temperature, return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.
• To Prepare Poutine: Add your fried or baked fries to a large, clean bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries.
• Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper. Serve immediately.

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 ????

POUTINE WITH DARK SAUSAGE GRAVY RECIPE - (4.4/5)

Steps:

• Make the gravy: Heat the oil in a skillet over medium heat. Add the garlic and the sausage, breaking up the sausage with a spoon or fork, 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.