Today's not just the start of a new month; it also happens to be Canada Day. In honor of the holiday, why not prepare a batch of poutine? We'll show you how to make the bar favorite, from the fries to the pork-sausage gravy. Check out the video, and then be sure to print out the recipe too.
- For fries:
- 2 tablespoons duck fat or butter
- 2 pounds baking potatoes, such as russet, skin left on and sliced into 1/2-inch matchsticks
- Salt, to taste
- For gravy:
- 6 ounces pork sausage
- 2 tablespoons flour
- 1 1/2 tablespoons unsalted butter, melted
- 2 cups beef broth
- 1/2 teaspoon kosher salt
- For poutine:
- 2 ounces cheese curds
- 1 tablespoon parsley
- Make the fries: Preheat oven to 450ºF. Line a baking sheet with aluminum foil. Toss baking potatoes with duck fat or butter until well-combined; spread into an even layer and season with salt to taste. Bake 45 minutes or until browned, flipping halfway through.
- Meanwhile, make the gravy: While the fries are baking, brown the sausage in a large skillet over medium heat. While sausage is browning, combine flour and butter and mix thoroughly. Once sausage is brown, incorporate roux; slowly add beef broth and bring gravy to a boil. Once boiling, add salt, then reduce heat to medium-low, simmering several minutes until sauce thickens.
- Assemble the poutine: Top fries with gravy; crumble cheese curds atop pork gravy. Top with fresh parsley. Serve immediately.
- Other, Snacks
- North American
- Serves 4