Sausage and Gravy Breakfast Poutine Recipe
Introduction
Poutine, a beloved Canadian dish, traditionally consists of fries topped with cheese curds and smothered in gravy. This breakfast version adds a savory twist with sausage gravy and eggs, creating a hearty, flavorful start to your day. Here’s a detailed, step-by-step guide to making sausage and gravy breakfast poutine, complete with tips to ensure every bite is delicious.
Ingredients
For the Fries:
- 4 large russet potatoes
- 3 tablespoons vegetable oil
- Salt and pepper to taste
For the Sausage Gravy:
- 1 pound breakfast sausage (mild or spicy, according to preference)
- 1/4 cup all-purpose flour
- 2 cups milk
- Salt and pepper to taste
- A pinch of cayenne pepper (optional)
For the Toppings:
- 1 1/2 cups cheese curds
- 4 large eggs
- 2 tablespoons butter
- Chopped fresh parsley (optional, for garnish)
Instructions
Step 1: Prepare the Fries
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Cut the Potatoes: Wash and peel the potatoes. Cut them into fries about 1/4 inch thick. Try to keep them uniform in size for even cooking.
- Season the Fries: In a large bowl, toss the fries with vegetable oil, salt, and pepper. Ensure every fry is well-coated.
- Bake the Fries: Spread the fries in a single layer on a baking sheet lined with parchment paper. Bake for 20 minutes, then flip the fries and bake for another 15-20 minutes or until golden brown and crispy.
Step 2: Make the Sausage Gravy
- Cook the Sausage: In a large skillet over medium heat, cook the sausage, breaking it up into crumbles as it cooks. Continue until it’s browned and cooked through.
- Add the Flour: Sprinkle the flour over the cooked sausage. Stir well to combine and cook for about 2 minutes. This will help remove the raw flour taste.
- Add the Milk: Gradually add the milk, stirring constantly. Continue to cook, stirring frequently, until the gravy thickens, about 5-7 minutes.
- Season the Gravy: Season with salt, pepper, and a pinch of cayenne pepper if using. Taste and adjust seasoning as needed.
Step 3: Prepare the Toppings
- Cook the Eggs: In a non-stick skillet, melt the butter over medium heat. Crack the eggs into the skillet and cook them to your preferred doneness. For sunny-side-up eggs, cook until the whites are set but the yolks are still runny. For over-easy or over-hard eggs, flip the eggs and cook to your desired level.
Step 4: Assemble the Poutine
- Layer the Fries: On a large serving platter or individual plates, start with a base layer of baked fries.
- Add the Cheese Curds: Sprinkle the cheese curds evenly over the hot fries. The heat from the fries will start to soften the curds.
- Top with Gravy: Pour the hot sausage gravy generously over the fries and cheese curds. Ensure every bite has a bit of everything.
- Add the Eggs: Place the cooked eggs on top of the gravy-covered fries and cheese curds.
- Garnish: Sprinkle with chopped fresh parsley for a touch of color and freshness (optional).
Tips for the Perfect Breakfast Poutine
- Cheese Curds: Fresh cheese curds are essential for authentic poutine. If you can’t find them, small cubes of mozzarella can be a substitute.
- Gravy Consistency: If the gravy becomes too thick, add a bit more milk to reach your desired consistency. If it’s too thin, let it cook a bit longer to thicken.
- Crispy Fries: For extra crispy fries, soak the cut potatoes in cold water for at least 30 minutes before baking. Drain and pat dry thoroughly before seasoning and baking.
- Sausage Variations: Feel free to experiment with different types of sausage, such as maple-flavored or spicy sausage, to change up the flavor profile.
- Serving: This dish is best served immediately while the fries are hot and the cheese curds are melty.
Conclusion
Sausage and gravy breakfast poutine is a delightful fusion of classic Canadian poutine with the comforting flavors of a hearty breakfast. It’s perfect for a weekend brunch or any time you crave a filling, flavorful meal. Follow these steps, and you’ll create a dish that’s sure to impress and satisfy. Enjoy your breakfast poutine with a side of fresh fruit or a simple green salad for a complete and balanced meal.
Source: tornadoughalli.com
Sausage and Gravy Breakfast Poutine
Poutine, a beloved Canadian dish, traditionally consists of fries topped with cheese curds and smothered in gravy. This breakfast version adds a savory twist with sausage gravy and eggs, creating a hearty, flavorful start to your day. Here's a detailed, step-by-step guide to making sausage and gravy breakfast poutine, complete with tips to ensure every bite is delicious.
- 1 32 oz bag tater tots
- 1 lb breakfast sausage
- 1/4 cup flour
- 3 cups milk
- 1-2 cups shredded Cheddar cheese
- 1/4 cup bacon bits or 1-2 slices cooked chopped bacon
- 1 Tbs chives diced
- 4 eggs
- 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.