Sausage Gravy Poutine Newfoundland Style Recipes
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.
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- Slice the potatoes into 1/2-inch thick fries. I like to measure one fry then use it as a guide for the rest. Transfer potatoes to a large bowl of cold water as you cut them. Soak the potatoes in refrigerator for a minimum of 2 hours, preferably overnight. The longer you soak the potatoes, the crispier the French fries.
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- Reheat the gravy until it is hot (so it will soften the cheese curds). Add a splash of broth if it has become too thick.
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