Southern Sausage Breakfast Poutine Recipes

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BREAKFAST POUTINE RECIPE



Breakfast Poutine Recipe image

This Breakfast Sausage Poutine is made with french fries, homemade gravy, breakfast sausage, peppers, onions, and cheese curds!

Provided by Jennifer Debth

Categories     Breakfast

Time 30m

Number Of Ingredients 18

1 (1 1/2 pound) bag frozen french fries (baked according to package directions)
1 (12 oz) package Smithfield Hometown Original Breakfast Sausage Links
1 tablespoon butter
1/2 red pepper (diced)
1/2 green pepper (diced)
1/2 yellow onion (diced)
1/4 cup unsalted butter
1/4 cup all purpose flour
3 cups low sodium beef broth
1 tablespoon ketchup
1 tablespoon balsamic vinegar
1 tablespoon worcestershire
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
salt to taste
4 large eggs (cooked to your liking)
Cheese curds

Steps:

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

Nutrition Facts : Calories 814 kcal, Carbohydrate 42 g, Protein 27 g, Fat 59 g, SaturatedFat 25 g, Cholesterol 232 mg, Sodium 1549 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving

BREAKFAST SAUSAGE



Breakfast Sausage image

Make a batch of Alton Brown's homemade Breakfast Sausage for Food Network.

Provided by Alton Brown

Categories     main-dish

Time 1h45m

Yield 2 pounds or 16 (2-inch) patties

Number Of Ingredients 11

2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces
1/2 pound fat back, diced into 1/4-inch pieces
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 teaspoons finely chopped fresh sage leaves
2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
1 tablespoon light brown sugar
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes

Steps:

  • Combine diced pork with all other ingredients and chill for 1 hour. Using the fine blade of a grinder, grind the pork. Form into 1-inch rounds. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.

POUTINE WITH DARK SAUSAGE GRAVY



Poutine with Dark Sausage Gravy image

Provided by Amanda Freitag

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 12

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
1 pound frozen steak fries
Vegetable oil, for deep-frying
Cheese curds, for serving

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.

CHEF JOHN'S BREAKFAST SAUSAGE PATTIES



Chef John's Breakfast Sausage Patties image

This is a simple breakfast sausage in patty form. So easy! The key is to get freshly and coarsely ground pork shoulder from a real live butcher.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 8h25m

Yield 6

Number Of Ingredients 8

1 pound coarsely ground pork shoulder
2 teaspoons fennel seeds, or more to taste - lightly crushed
2 teaspoons freshly grated orange zest
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon dried Italian herb seasoning
⅛ teaspoon red pepper flakes
1 pinch freshly grated nutmeg

Steps:

  • Place pork, fennel seeds, orange zest, salt, black pepper, Italian seasoning, red pepper flakes, and nutmeg into a bowl and stir very lightly with a fork to combine. Do not overmix. Cover and refrigerate overnight.
  • Check seasonings before using: Shape about 2 teaspoons sausage into a small patty and fry until brown in a skillet over medium heat. Let cool 1 to 2 minutes and taste for seasoning.
  • Cover a cutting board with plastic wrap. Divide sausage into 6 equal pieces, roll into a balls, and wrap each ball with plastic wrap. Press flat into patties and discard plastic.
  • Place a heavy skillet, such as a cast iron skillet, over medium-high heat. Cook patties in hot skillet until meat is no longer pink in the center and the sausage is browned, about 3 minutes per side. Serve immediately.

Nutrition Facts : Calories 159.8 calories, Carbohydrate 0.8 g, Cholesterol 49 mg, Fat 11 g, Fiber 0.5 g, Protein 13.6 g, SaturatedFat 4.1 g, Sodium 358.8 mg, Sugar 0.1 g

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