Best 4 Poutine With Dark Sausage Gravy Recipes

POUTINE GRAVY

Steps:

• Drizzle oil into a pan over high heat. Add beef chuck. Cook and stir until juices evaporate and the beef starts to brown and stick to the bottom of the pan, 5 to 7 minutes. Add butter and reduce heat to medium; stir until butter is melted.
• Add onions, salt, pepper, and cayenne to the beef. Cook until onions are softened and golden, 2 to 3 minutes. Stir in flour. Cook and stir until flour smells like cooked pie crust, 2 to 3 minutes. Pour in broth and bring to a simmer over high heat. Bring heat back down to medium. Let simmer, uncovered, until gravy reaches your desired thickness, 15 to 20 minutes, scraping down the sides occasionally. Season with salt.
• Preheat the oven to 450 degrees F (230 degrees C). Lay fries out on a baking sheet.
• Bake in the preheated oven, turning halfway, until crispy and golden brown, 13 to 18 minutes.
• Fill a serving platter with fries. Scatter cheese curds on top. Ladle a portion of the beef gravy on top and garnish with chives.

POUTINE (FRIES AND GRAVY)

Steps:

• In a saucepan, over medium heat, combine the butter and flour. Stir until incorporated. Cook for 12 to 15 minutes for a dark roux. Stir in the stock. Season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium low and continue cooking for 15 to 20 minutes. Remove from the heat and keep warm. Peel the potatoes and cut fries, 4 inches by 1/2-inch. Bring a pot of salted water to a boil. Add the potatoes and blanch for 4 minutes. Remove, drain and cool completely. Fry the potatoes until golden brown. Remove and drain on paper towels. Season with salt and pepper. To serve, mound the fries into the individual (16-ounce) disposable cups. Spoon the gravy over the fries and crumble the cheese. Serve immediately.

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.

REAL POUTINE

Steps:

• Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy.
• Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain.
• Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.