Just kidding – of course I have more to say about this ridiculous appetizer, which hails from our neighbors to the north. But naturally, I put my own twist on the Canadian classic.
Sweet Potato Sausage Poutine garnered oohs and aahs at the very first bite from all who sampled it last Friday evening on our elevated deck. I recognized something wonderful when the gravy came together just as I imagined – thickened but still pourable, with savory Italian sausage and rich chicken broth simmered into a beautiful “take a bath in it” concoction. I found the squeakiest cheese curds yet at the little health food store in town, and Alexia Waffle Cut Sweet Potato Seasoned Fries made the perfect short-cut base.
Because let’s be real. An appetizer should come together quickly, take minimal effort, and require zero deep frying if you suffer through a tiny kitchen with no dishwasher.
I broke said cheese curds up a bit and ensured they were at room temperature so the gravy would warm them, but not melt them completely.
and then to cut things just a bit and add a little color…
…some green onion tops, which are currently in season and all the rage. I’m adding these suckers to nearly everything we eat these days.
The perfect bite holds a little of everything for the perfect meld of sweet, savory, squeaky, crunchy, rich, fresh and zesty. It’s all there.
Small plates for the hungry crowd…
…and everyone gushed with raised eyebrows and OMGs and “THIS IS SOOOOO GOOD!” at the first bite. For real. I grand slammed this one out of the park, and I know I’ll be making it at least twice more in the coming weeks.
Head back tomorrow for an update on what we’ve been doing around here, (aka why I’ve been MIA) and the ultimate afternoon pick-me-up. It combines two of my favorite beverages, and water ain’t one of ’em.
- ½ bag Alexia Waffle Cut Sweet Potato Seasoned Fries
- ½ pound Italian Sausage (no nitrates or nitrites, and only pure ingredients)
- 2 green onions sliced thinly, white and green parts separated
- 3 T butter
- 3 T flour
- 1.5 cups chicken broth (I used my homemade bone broth. It makes a world of difference in the taste, but you could certainly use packaged broth as well.)
- Salt and Pepper to taste
- ½ cup cheese curds
- Cook the sweet potato fries according to the package instructions. Be sure to flip them halfway through the cooking time, and ensure they get crispy on the outside.
- Meanwhile, cook the Italian sausage in a pan over medium heat, breaking it up into small pieces with a wooden spoon.
- Add the white parts of the onions, the butter, and the flour.
- Stir to melt the butter and "cook" the flour with the sausage and onions for 2-3 minutes.
- Add the broth ½ cup at a time, stirring to incorporate.
- Continue to cook until the sauce is thickened to a gravy consistency.
- Salt and pepper the gravy to taste.
- To assemble the Poutine: Place the sweet potato fries in a single layer on a large plate. Top with the cheese curds (I broke mine up just a bit - you want them to be bite-sized). Pour over the gravy, and top with the green parts of the onions. Serve immediately.