Poutine in it's many variations is a great Canadian dish. This one is particularly good although many struggle to get proper cheese curds here. Here is a link (http://www.foodbeast.com/2013/01/15/38-poutine-dishes-that-will-knock-your-canadian-socks-off/) for a few different varieties.
The fresher the cheese curds, the better they'll be. If you can't find local, fresh curds, order them from Ellsworth Co-op Creamery at ellsworthcheesecurds.com, or substitute kasseri cheese cubes. Kasseri, a salty Greek cheese, comes close to imitating the texture of curds. (Cheddar will work but won't add texture like the curds.) Oven-frying the potatoes in duck fat adds a rich, meaty flavor and gives them a gorgeously crisp texture. Look for duck fat in specialty markets, or order from amazon.com.
More From Cooking Light
- Calories: 220
- Fat: 11.5g
- Saturated fat: 5g
- Monounsaturated fat: 4.1g
- Polyunsaturated fat: 1g
- Protein: 8.4g
- Carbohydrate: 21.7g
- Fiber: 1.6g
- Cholesterol: 31mg
- Iron: 1.2mg
- Sodium: 453mg
- Calcium: 67mg
- 2 tablespoons duck fat
- 2 pounds baking potatoes, cut into 4 x 1/4-inch strips (about 3 medium)
- 1/2 teaspoon kosher salt, divided
- Cooking spray
- 6 ounces 50% less-fat pork sausage
- 1 1/2 tablespoons butter, melted
- 2 tablespoons all-purpose flour
- 2 cups fat-free, less-sodium beef broth
- 2 ounces fresh cheddar cheese curds
- Chopped fresh parsley (optional)
- 1. Place a small roasting pan in the oven. Preheat oven to 450°.
- 2. Carefully remove hot pan from oven. Melt fat in pan; add potatoes. Sprinkle potatoes with 1/4 teaspoon salt; toss. Bake at 450° for 45 minutes or until golden, turning once after 30 minutes.
- 3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add sausage; cook 5 minutes or until browned, stirring to crumble. Combine butter and flour, stirring until smooth. Add butter mixture to sausage; cook 1 minute, stirring constantly. Slowly add broth to pan, stirring constantly; bring to a boil. Reduce heat; add remaining 1/4 teaspoon salt, and simmer 3 minutes or until slightly thick, stirring occasionally. Spoon gravy over fries; top with cheese curds. Sprinkle with parsley, if desired.
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