Sausage and Gravy Breakfast Poutine Recipe

Ben Carraoli

Sausage and Gravy Breakfast Poutine Recipe

I just made this breakfast poutine, and it is an absolute game-changer. The combination of crispy fries, savory sausage, and a rich, homemade gravy is pure morning magic. It’s the kind of indulgent, satisfying meal that makes you want to get out of bed.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6

Course: Breakfast

Calories: 814

Ingredients Method

Ingredients

1 1.5 lb bag frozen french fries - A great time-saver! Choose a brand you like and bake them until they are extra crispy to hold up against the gravy.
1 12 oz package breakfast sausage links - These provide the savory, meaty flavor that defines the dish.
1 tbsp butter - Used for sautéing the vegetables adding a touch of richness.
½ red pepper diced - Adds a slight sweetness and a pop of color.
½ green pepper diced - Brings a classic, slightly earthy flavor to the mix.
½ yellow onion diced - Provides a foundational aromatic flavor once cooked down.
¼ cup unsalted butter - This is the base for our rich and flavorful gravy.
¼ cup all-purpose flour - The thickening agent that turns your broth into a velvety gravy.
3 cups low-sodium beef broth - Creates the body of the gravy. Low-sodium allows you to control the saltiness.
1 tbsp ketchup - Adds a subtle tangy sweetness to balance the savory flavors.
1 tbsp balsamic vinegar - Provides a deep complex acidity that elevates the gravy.
1 tbsp Worcestershire sauce - A secret weapon for adding umami and depth.
¼ tsp garlic powder - For a hint of aromatic garlic flavor.
¼ tsp onion powder - Complements the fresh onion and deepens the savory notes.
Salt and pepper to taste - To season everything perfectly to your preference.
4 large eggs - A fried or poached egg with a runny yolk on top is essential.
Cheese curds - The signature ingredient of poutine! Use as many as your heart desires for that perfect cheesy squeak.

Method

First, cook the french fries according to the package directions. While they're baking, cook the sausage links in a large skillet as directed. Once cooked, slice them into bite-sized coins and set them aside. In the same skillet, melt butter and sauté the diced peppers and onions until they are tender.
Now for the heart of the dish. In the same pan you used for the veggies, melt the butter for the gravy. Whisk in the flour and cook for about a minute, stirring constantly to cook out the raw flour taste. This mixture, called a roux, will thicken your gravy beautifully.
Slowly pour in the beef broth while whisking continuously to prevent lumps. Once the broth is incorporated, whisk in the ketchup, balsamic vinegar, Worcestershire sauce, garlic powder, onion powder, and pepper. Bring the mixture to a simmer and let it cook for 5-10 minutes, until it has thickened to your desired consistency.
It's time for the final assembly! Place a generous layer of crispy french fries on your serving dish. Top with the cooked sausage slices, sautéed peppers and onions, and a handful of cheese curds. Ladle the hot gravy over everything, and finish it off with a perfectly cooked fried egg on top.