Country Sausage Gravy Poutine
I live in the south with a family of guys. In fact, I’m the only woman in the house, other than the dog. I have to cook a lot of "meat & potatoes." This recipe was created for one of those quick dinner nights, and it was HUGELY popular. No fries left, no sausage gravy left…nothing.
5 Russet potatoes peeled and sliced into fries
2 tablespoons olive oil
2 tablespoons steakhouse seasoning
1 teaspoons garlic powder
1 pounds pkg. ground breakfast sausage
2 tablespoons butter if sausage doesn't yield any fat
2 tablespoons flour
2 cup milk
4 eggs cooked to your liking
Preheat oven to 425 degrees. Wash and dry peeled and cut potatoes. This will remove any extra starch from the potatoes. In a large bowl, toss potato slices in oil, steakhouse seasoning, and garlic powder. Bake on a cookie sheet for 15 minutes. Then, turn broiler on high and bake for an additional 5 minutes to brown. Turn potatoes and return to broiler for another 3-5 minutes or until browned.
Meanwhile, heat a large skillet over high heat. Brown sausage. If sausage does not yield any fat, add butter and melt. If sausage does yield enough fat, omit butter. Add flour and cook over medium heat for 3-5 minutes. Flour may begin to brown. That's ok. Just don't let it burn. Add milk and cook over medium heat until gravy thickens, stirring frequently. Add more milk, if necessary.
To serve, place French fries in the middle of the plate. Top with sausage gravy and a fried egg.
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