Poutine Recipe

Celebrate Canada Day With a Plate of Poutine

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, 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


  1. 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.
  2. 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.
  3. Assemble the poutine: Top fries with gravy; crumble cheese curds atop pork gravy. Top with fresh parsley. Serve immediately.

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