A very sausage using cheese curds, French fries, and gravy. The Poutine sausage a recipe from my friend Spice Punch.
Here are a few things you might find useful when making a smoked sausage.
- Cheese Curds
- English Gravy
- Digital Smokers (I use the model 4D Pro-series WiFi)
- Bella’s Cold Smoke Generator
- Kamado Ceramic Grill
- High Quality Natural Casings (AA Grade)
- Non Fat Dry Milk (Binder for better texture and moisture retention)
- Potato Starch (Binder for better texture and moisture retention)
- Insta Cure #1
- Eco Cure #1 (A Nitrite free alternative to curing your meat)
- Cure Accelerator
- Thermapen ONE (Accurate Thermometer)
- Sausage Pricker
- Kotai Chef Knife
- Sausage Stuffers
- Meat Grinder
- Meat Mixers
- Stuffing Horn Cleaner
- Butcher Twine & Dispenser
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Drying rack and tray
- Custom Cutting Board
- Jende Lapping plate for sharpening our grinder plates and knife
Enjoy the video and the recipe. If you have any questions, feel free to ask away.
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Poutine Sausage
Curds, fries, gravy, in a sausage format
How much do you want to make? 1000 grams
Ingredients
- 700 g Pork shoulder
- 300 g pork back fat
- 16 g kosher salt
- 3 g black pepper
- 3 g fresh garlic finely diced
- 10 g crispy fried onion
- 50 g sauteed onion cooked weight
- 50 g cubed French fries cube frozen to retain shape & bake in the oven until crisp
- 100 g cheese curds diced
- 100 g Extra Sharp cheddar cheese diced
- 30 g potato starch
- 38 g ice cold beef gravy
- 12 g fresh parsley mainly for colour
Instructions
Prepare the Gravy
- We want a nice strong flavored beef gravy for this recipe so if you are using powdered gravy mix, double the strength of what's called for on the packet instructions. For instance, if the packet calls for 1 tsp of gravy mix per cup of water, add 2 tsp of powdered gravy to 1 cup of water. After the gravy is made, cool down before using.
Prepare the Sausage
- Dice up your pork shoulder into pieces that will fit the grinder then freeze until 0c / 32f along with your grinder components.
- Dice onions finely, Sautee slowly until translucent then allow to cool. The recipe calls for cooked weight.
- Dice your french fries into squares & bake until crispy then allow to cool. Dice whilst frozen to maintain their shape
- Grind the pork/fat through a 6mm plate
- Add the salt, pepper, crispy onion, sauteed onion, parsley, potato starch, and the amount of ice-cold gravy that the recipe calls for. Mix until sticky and clings to your hands
- Fold in the diced cheese curds, diced cheddar cheese & french fries
- Stuff into a natural hog casing and link. Prick out any air pockets with a sausage pricker
- Place the sausage into the fridge overnight.
- The following day smoke your sausage at 220f (104.4c) till you reach an internal of 150f (65.5c)
If you plan on smoking at a lower temperature,
- If you want to do a low and slow for these sausage then you will need to add insta cure #1 to the recipe at a rate of .25%. I would recommend reducing the salt by that same percentage as well.
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As a Canadian I approve. Any cheese shop will have curds.
He did not need to use the Pink Prague in his sausage because he made a fresh sausage. His smoking temperature was also high enough so he did not need the curing agent. You know I could substitute cooked brown rice instead of the potatoes and the brown rice would go perfectly with the “gravy”.
I was intrigued enough by this recipe to try it out. I just made a batch, and it turned out really good, much better than I expected.
I followed the recipe as presented, but ended up adding 50 g water to the farce towards the end of mixing. The recipe includes no liquids other than the very small amount of gravy and, with all the potato starch added, the farce turned into a really solid lump. The water helped to thin it out just a little. Despite this, it still was hard work pressing it into casings; I could have easily added another 50-100 ml of water without the whole thing getting too wet.
I did a test fry before the sausages went into the smoker and was thinking “oh well, this is nice, but a little bit too simple and boring”. Then, after smoking the sausage as suggested (it only took a little over an hour at 105 ºC to reach 65 ºC core temperature), I tried again. What a transformation! The smoking turned the nice but simple sausage into something interesting and complex, and really fun to eat. Delicious!
I will definitely make this sausage again, mainly because it is a refreshing change from the standard Bratwurst or Cheese Kransky. Highly recommended!
You can instantly tell that this dish was invented for maximum comfort. There is zero pretentiousness here; it is just a big, glorious, messy bowl of savory goodness that hits the spot every single time. Truly a masterclass in comfort food design.