- Yield: 4 Meals
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Serving: For 4 People
Sausage Gravy Poutine Newfoundland Style
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.
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
I also got a lovely recipe for Potato Soup with Sausage, Traditional Newfoundland Potato Soup with Sausages
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
I will let you get back to the recipe in question, Sausage Gravy Poutine Newfoundland Style. Enjoy 🙂
Ingredients
- Breakfast Sausages - 1 pack, all beef
- Onion - 1 Medium chopped
- Gravy Browning or Worcestershire sauce - 1 -2 Pinches
- Beef Broth - 2 - 3 Cups
- Butter - 1 Tbsp
- Oil - 1 Tbsp of choice
- Flour - 1 Tbsp
- Black Pepper - Pinches as needed
- DRESSING OR STUFFING
- Stale Bread Crumbs - 2 Cups Grated
- Butter - 2 Tbsp
- Sea Salt - Pinches as needed
- Black Pepper - Pinches as needed
- Onion - 1/4 Cup chopped or Onion Powder
- Savoury or Summer Savoury - 1 Tsp
- HOMEMADE FRY'S
- White Potatoes - 2 - 3 Medium
- Sea Salt - Pinches as needed
- Canola Oil - amount depends on the fryer
- Deep Fryer - Approved deep fryer
Instructions
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.
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.
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.
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 😊
Allergens
Poutine is one of my favourite comfort foods, I’m thinking this picture speaks for its self. This could be your Friday or weekend meal, quick and easy and ever so tasty. Plus if you can’t get all beef atlantic sausage you can use your favourite sausage or homemade moose or caribou sausage. What I love about making meals like this at home, you can control the amount of oil, salt and seasonings you put into this meal.
If this don’t make you want to go make your own sausage gravy poutine, I don’t know what else to do. Before you start making this recipe watch the video and it also give you detail information and how to make your own from scratch. I’m not promoting eating or living unhealthy but anything in moderation is good for anyone and you can also bake the fry’s and control the about of sodium and oil that goes into your ingredients. Before you say I’m not going to make this meal please look at the video and enjoy it from the beginning to end.
Thank you so much for visiting my website and taking the time to read my blogs and watch my video, of Sausage Gravy Poutine Newfoundland Style. I hope this was helpful for you and please take a minute and leave me a message telling me how you enjoyed the recipe or any suggestions on a recipe you enjoy making. ” So from my kitchen to your kitchen have a wonderful day.”
My Grand-dad’s trick for salting and draining the fries in one step: Slide the cooked, drained fries into a brown paper bag, toss in the salt, shake gently. The salt sticks to the fries, the bag soaks up the oil.
Yes I can remember my Dad doing that as well and the smell of vinegar would be so lovely, thank you Wilf for enjoying our recipe and video. We so appreciate you stopping by. 🙂 Bonita