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Sausage Poutine with Cheddar Bacon Brats

Cook Time 30 Minutes

Serves 4

For the gravy

  • 4 Tbsp cornstarch
  • Kosher salt, for seasoning
  • black pepper, for seasoning
  • 2 cups milk
  • 4 Tbsp unsalted butter
  • 2 cups beef stock
  • 1 (19oz) pack of Johnsonville Cheddar and Bacon Bratwurst
  • 1 bag frozen crinkle french fries
  • Kosher salt, for seasoning
  • neutral oil, for the pan
  • 1 cup Wisconsin cheese curds
  • 1/4 cup green onions, diced (optional for garnishing)

Set a medium sauce pan to medium heat. Add your butter and let it melt for a minute. Then add the cornstarch and whisk to avoid lumps. Add milk and stir it in until evenly combined. Add your beef stock and stir it in as well. Reduce the heat to low and simmer until thickened, about 5 minutes. Season with salt and pepper. Then move the gravy to a thermos to keep warm.

 

Heat a large skillet or a flat top to medium high heat and coat with olive oil. Add the sausages and sear all sides, for 1 to 2 minutes per side. Add a little bit of water and cover with a cloche to cook the sausages all the way through, for about 8 minutes. Remove from the heat and set aside to rest for a few minutes before slicing into bite sized slices.

 

Cook the fries in the oven according to the package instructions or until golden-brown.

 

Build the poutine by spreading the french fries out on a plate and season with a pinch of kosher salt. Pour on the gravy and top the fries with your cheddar and bacon sausage, cheese curds and green onions.
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Sausage Poutine

Sausage Poutine with Cheddar Bacon Brats

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Snack
Keyword Bratwurst, French Fries, Pork, Poutine, sausage
Cook Time 30 minutes
Servings 4

Ingredients

For the gravy

  • 4 Tbsp cornstarch
  • Kosher salt for seasoning
  • black pepper for seasoning
  • 2 cups milk
  • 4 Tbsp unsalted butter
  • 2 cups beef stock
  • 1 19oz pack of Johnsonville Cheddar and Bacon Bratwurst
  • 1 bag frozen crinkle french fries
  • Kosher salt for seasoning
  • neutral oil for the pan
  • 1 cup Wisconsin cheese curds
  • 1/4 cup green onions diced (optional for garnishing)

Instructions

  • Set a medium sauce pan to medium heat. Add your butter and let it melt for a minute. Then add the cornstarch and whisk to avoid lumps. Add milk and stir it in until evenly combined. Add your beef stock and stir it in as well. Reduce the heat to low and simmer until thickened, about 5 minutes. Season with salt and pepper. Then move the gravy to a thermos to keep warm.
  • Heat a large skillet or a flat top to medium high heat and coat with olive oil. Add the sausages and sear all sides, for 1 to 2 minutes per side. Add a little bit of water and cover with a cloche to cook the sausages all the way through, for about 8 minutes. Remove from the heat and set aside to rest for a few minutes before slicing into bite sized slices.
  • Cook the fries in the oven according to the package instructions or until golden-brown.
  • Build the poutine by spreading the french fries out on a plate and season with a pinch of kosher salt. Pour on the gravy and top the fries with your cheddar and bacon sausage, cheese curds and green onions.