Sausage Gravy Poutine Newfoundland Style Food

SAUSAGE AND GRAVY BREAKFAST POUTINE

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.

SAUSAGE GRAVY

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.

SAUSAGE GRAVY

Steps:

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove sausage, drain and set aside.
• Pour off most of the fat from the pan, leaving about 2 to 3 tablespoons. Return pan to medium-low heat and add flour. Using a whisk, stir vigorously until roux forms, scraping bottom of pan. Reduce heat to low and let roux cook at least 5 minutes, stirring occasionally. Grandma always "burned" hers a little on purpose.
• Add milk in a stream, whisking the whole time. After adding about 2 1/2 cups, turn heat to medium and continue cooking, stirring constantly. Bring gravy to a boil and cook to desired thickness. Add more milk if a thinner gravy is desired. You may also add some of the cooked and crumbled sausage to the gravy.