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Categories:
vegetable garlic pork sausage onion butter flour milk beef stock salt fries vegetable oil cheese curds
Viewed: 43 - Published at: 8 years agoIngredients
- 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
Method
- 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 minutesdon'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.
