Sausage and Gravy Breakfast Poutine
Sausage and gravy breakfast poutine combines crispy fries, savory sausage, and rich gravy, creating a hearty and comforting dish perfect for breakfast or a late-night snack.
Ingredients
Fries
- 2 large large russet potatoes
Gravy
- 1 pound breakfast sausage
- 2 cups cream
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon butter
Toppings
- 1/2 cup shredded cheese (cheddar or your choice)
- Green onions or parsley for garnish
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Wash and peel the russet potatoes. Cut them into evenly sized fries, about 1/4 inch thick.
- Rinse the fries and soak them in cold water for at least 30 minutes to remove excess starch.
Cooking
- While the fries soak, heat a large skillet over medium heat. Add the breakfast sausage and cook until browned. Remove from the skillet.
- In the same skillet, melt the butter and sprinkle in the flour to make a roux. Cook for 1-2 minutes.
- Gradually pour in the cream while whisking constantly. Continue stirring until the gravy thickens, about 5-7 minutes. Season with garlic powder, onion powder, salt, and pepper.
- Preheat oven to 425°F (220°C). Drain the fries, pat dry, and toss with a little oil, salt, and pepper.
- Spread fries on a baking sheet and bake for 25-30 minutes, turning halfway through.
- Layer cooked fries on a serving platter, spoon sausage over, and add gravy. Top with shredded cheese and garnish.
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Notes
For added indulgence, consider adding a fried egg on top or experimenting with different types of sausage.