Turkey Sausage Poutine

Poutine is a classic Canadian dish featuring french fries covered in a thick brown gravy and melted cheese curds. This is one dish that, once you’ve had it, you can’t live without it! My version is a spicy turkey sausage poutine that is irresistible! 

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Have you ever heard of poutine (poo-teen)? To be honest, until I tried it at a restaurant in March, I’d never heard of it either. Turns out, that’s probably because I’m American and poutine is a popular Canadian dish. However, it’s starting to find popularity in the United States now, and I am here for it! 

If you’ve never had poutine, you are missing out! I can’t believe I went 30 years without knowing the perfection that is poutine, but no more! I plan to eat poutine on the regular, and I promise, once you’ve tried it, you’ll feel the same way. 

What is Poutine?

Poutine is a classic Canadian dish. It’s typically made with french fries or fried potatoes that are covered in a brown gravy and topped with cheese curds. Basically it’s healthy eating’s worst nightmare, but it’s also utterly cheesy, comforting and delicious.

Do I Have to Use Cheese Curds in My Sausage Poutine?

The better question is: why would you want to use anything but cheese curds? Cheese curds are squeaky pieces of delight when they’re cold, but melted cheese curds are heavenly.

But if you don’t like cheese curds or, more likely, can’t find cheese curds at your grocery store, there are ways to substitute. You could use fresh mozzarella pearls cut in half, or a ball of fresh mozzarella torn into pieces. And if all else fails, you could shred a block of white cheddar or monterey jack cheese. Just remember – shredded cheese is not going to be nearly as amazing as cheese curds! You’ve been fairly warned. 

Poutine Gravy – Chicken or Beef?

Here’s the thing – I think you can use beef broth, chicken broth or a mix of both and you’re still going to get a good product. I’ve seen recipes using each version. I used just chicken broth, because I personally don’t care for beef broth; I don’t like beef, so I don’t care for the broth either. But if you want to use all beef broth, go for it! Or try half beef and half chicken for a little-bit-light-little-bit-dark gravy! 

Meat Choice in Poutine

I think that the very classic poutine doesn’t have meat in it at all – it’s just fries, gravy and cheese curds. But there are a ton of variations on poutine with a million different meat options. The one I tried at the restaurant featured pork sausage, so I went with turkey sausage in mine. Ground beef or steak bites would probably be pleasant, and I know smoked, shredded chicken would be amazing. I had a friend suggest buffalo chicken – yum! How about cubed ham? Smoked sausage? Chicken sausage? Ground pork? Pot roast? So many options! 

Or keep it vegetarian and use veggie burgers, tofu, black beans, or just add veggies! Poutine is highly customizable to your tastes and likings. 

How to Make Turkey Sausage Poutine

Cook your french fries while you’re doing everything else. You can use the oven, but if you’re like me, heating up the entire oven (and consequently, the house) is not worth it. I throw my french fries in the air fryer at 370 degrees for 12-18 minutes, flipping or stirring halfway through. 

Steps to Make Poutine Gravy (Corresponding to Picture Numbers Above)

1. Gather your ingredients. 
2. While the fries are air-frying (or baking), heat a skillet over medium. Add your sausage and brown completely. If your skillet is hot when you add the sausage, this takes only a few minutes. Make sure you break up the sausage as you stir. This meat chopper is my favorite tool for cooking sausage and other similar meat.
3. Remove the sausage to a bowl. Add your butter to the skillet and let it melt. Once melted, sprinkle the flour over the top. Whisk until smooth and cook for 3 minutes, stirring often. Pour in the broth and whisk constantly to combine it all. Let the mixture come to a boil over medium, stirring occasionally.
4. Once it boils, add your cornstarch (mix cornstarch with water before adding to temper it) and whisk to combine. Let the gravy simmer until the sauce thickens, about 5 minutes. Add your garlic salt and pepper and stir. Mix in the sausage and heat for another couple of minutes to make sure sausage is heated through.

Plating and Serving Sausage Poutine

Divide hot fries between 6 plates. Top with ladles of steaming gravy. Sprinkle cheese curds over top and let melt for a few minutes before serving.

I cover the plates – or you could set them in the oven – to help the cheese melt.

Serve hot. Use a fork to eat; it’s too messy to be finger food! 

Eating/Heating Leftover Poutine

If you’re only going to eat part of the poutine recipe for a meal, I recommend only cooking part of the bag of french fries. Reheated french fries are just soggy, floppy, and gross. 

The gravy reheats well in the microwave, so while you microwave the gravy, throw fresh fries in the air fryer. 

Layer your poutine like before and let the cheese melt. Enjoy! 

If you make this Turkey Sausage Poutine, please post a comment here! And if you post a picture on Instagram, tag me in it (@biscuitsandgrading)! I’d love to see your finished product!

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