SAUSAGE AND GRAVY BREAKFAST POUTINE
Crispy tater tots topped with melted cheese, sausage gravy, bacon bits, chives and adorned with a sunny side up egg making this Sausage and Gravy Breakfast Poutine worth waking up for!
Provided by Tornadough Alli
Categories Breakfast
Time 30m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 736 kcal, Carbohydrate 20 g, Protein 41 g, Fat 53 g, SaturatedFat 21 g, Cholesterol 293 mg, Sodium 1309 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
SAUSAGE GRAVY POUTINE NEWFOUNDLAND STYLE
Local made atlantic breakfast all beef sausages, We try to buy local anytime we go for groceries or supples, it gives us total satisfaction every time we shop local. These all beef breakfast sausages was made in a local community by our town and we were so excited to get then. They are so delicious and no oil or grease in them so they fry very will. Fried sausage until golden brown. This recipe have been on our list to do for the last couple of years, but recently we had people requesting Newfoundland Sausage Gravy Poutine. This recipe is not a lot of work but it is a few steps to get to the final result. Sausage is so good and one would think all you can do with sausage is fry them up for breakfast. But I have another recipe that would be prefect for your roasted turkey or chicken, sausage stuffing. Traditional Newfoundland Turkey Stuffing and Sausage Turkey Stuffing and Sausage, when you stuff the turkey one side got sausage and the other cavity is stuffed with dressing with savoury. ( Stuffing) I also got a lovely recipe for Potato Soup with Sausage, Traditional Newfoundland Potato Soup with Sausages Creamy potatoes soup topped with breakfast sausage and the carrot and celery mashed together. I also got my new cookbook available with a few of the viewers favourites, just send me a message or visiting https://www.bonitaskitchen.com/cookbook Bonita's Kitchen Cookbook I will let you get back to the recipe in question, Sausage Gravy Poutine Newfoundland Style. Enjoy ????
Provided by Bonita's Kitchen
Yield 4 Meals
Number Of Ingredients 18
Steps:
- Method for Sausage and Gravy: 1. In a large frying pan on a medium heat add your butter and slices sausage, start frying until sausage begins to brown. 2. Remove all oil from your frying pan then add chopped onions and oil, continue frying and stirring until onions are starting to turn a light brown. 3. After add your flour mix in with onions and sausage, then add pinch of black pepper and beef broth. 4. Continue mixing until all ingredients are combined and the broth starts to thicken. 5. Turn pan on low or simmer. Sausage gravy simmering in a cast iron pan. Method for Dressing ( Stuffing ) 1. In a medium bowl mix all ingredients together leaving 1 tbsp butter for after, you will need a cookie sheet lined with parchment paper add dressing ( stuffing) bake in a 350° oven for 20 minutes, or until bread starts to toast. 2. When toasted remove from heat add all dressing ( stuffing) in a bowl add 1 tbsp butter, cover with foil wrap until ready to use it. Homemade fry's and dressing made with Newfoundland savoury Method for Deep Fried Fry's: 1. You will need a medium bowl with cold water, clean and peal white potatoes, or leave peal on. Then cut into fry shape pieces add to water let soak for one hour, then rinse and dry in same paper towel. 2. In a safe deep fryer with cover, start the heat at 350° add canola oil up to half full, unless you are using a TFAL fryer you will only need 1 tbsp full of oil. 3. When deep fryer is ready, add fry's let cook for about five minutes. 4. Remove from oil let it drain for a couple of minutes then turn your fryer up to 400° when fryer are ready add fry's back into oil until golden brown. 5. Remove from fryer place on some paper towels to remove any extra oil, add a pinch of sea salt this is the only time the salt will stay on the fry's. Traditional Newfoundland Sausage Gravy Poutine, made with atlantic sausage, dressing with savoury, homemade fry's from local potatoes and homemade gravy. Method to make Poutine: 1. The fun part, layer on a dinner plate fry's, then a layer of dressing ( stuffing) or cheese curds, then a layer of sausage gravy. Enjoy from Bonita's Kitchen ????
Nutrition Facts :
PEPPERY SAUSAGE BREAKFAST GRAVY
Tasty and easy to make, this gravy is perfect for an early morning breakfast. Gravy will thicken as it sits.
Provided by KyLeeAnn
Categories Breakfast Sausage
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Heat a large skillet over medium heat. Cook and stir sausage in the hot skillet until browned and crumbly, 8 to 10 minutes. Add butter and stir until melted.
- Add flour; stir until absorbed by the mixture. Add milk and pepper. Increase heat and stir until heated through and thick, about 5 minutes.
Nutrition Facts : Calories 404.6 calories, Carbohydrate 7.6 g, Cholesterol 68.2 mg, Fat 36 g, Fiber 0.1 g, Protein 12 g, SaturatedFat 14.4 g, Sodium 565.8 mg, Sugar 4.6 g
SAUSAGE GRAVY
Slather biscuits in Ree Drummond's comforting, top-rated Sausage Gravy recipe from The Pioneer Woman on Food Network.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 12 servings
Number Of Ingredients 6
Steps:
- With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
- Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.
- Spoon the sausage gravy over warm biscuits and serve immediately!
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.
EASY SAUSAGE GRAVY
Make and share this Easy Sausage Gravy recipe from Food.com.
Provided by beckpen
Categories Breakfast
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, cook the sausage over medium heat until no longer pink.
- Stir in butter until melted.
- Sprinkle with flour.
- Gradually stir in milk, salt, and pepper.
- Bring to a boil.
- Cook and stir for 2 minutes.
- Serve over biscuits.
Nutrition Facts : Calories 423.2, Fat 27.4, SaturatedFat 13.1, Cholesterol 111.1, Sodium 290.7, Carbohydrate 15.9, Fiber 0.3, Protein 27.3
SAUSAGE BREAKFAST GRAVY (FOR BISCUITS)
I've found that adding a little cream to the sausage gravy makes all the difference in the world! Easy (and delicious) biscuit recipe = Recipe #263699
Provided by Galley Wench
Categories Breakfast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Saute sausage in a large saucepan over medium heat until done.
- Drain off excess grease.
- Stir in the butter until its melted; stir in sage.
- Slowly sprinkle flour over the sausage, stirring continuously until the flour has coated the sausage.
- Gradually stir in the milk, and worchestershire.
- Bring the gravy to a boil and cook and stir for 2 minutes until thickened.
- Stir in cream as desired.
- Serve immediately.
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- Preheat the oven to 425°F. Place the fries in a single layer on a large sheet pan. Cook in the center of the oven and set a timer for 25 minutes, stirring once after 15 minutes.
- While the fries are in the oven, cook and crumble the sausage in a large stainless skillet over medium-high heat. Sprinkle the browned sausage with flour and toss to coat. Add the milk, salt, and pepper. Stir and bring to a simmer. Lower the heat and cook until thickened, about 5 minutes. Remove from the heat.
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