Poutine!

We here at the Outsider’s Almanac have been knee deep in research for the better part of the week here trolling the ridges of Lake Vermilion hunting for Walleye. While the fishing haven’t necessarily been hopping in the boat the weather has been incredible, the scenery gorgeous, and the eating – as it always is on our annual fishing trip – has been an exercise in well-metered decadence.

Last night, after a mildly successful morning fishing and a choppy, decidedly treacherous evening on the lake, we descended back on our nest to unload with our evening ritual of cigars, scotch and several coarse dinner. Dinner in this case consisted of an amazing grilled Walleye and Poutine.

I first got turned on to Poutine (pronounced “Poots-sin”) at the Small Bar in Chicago where they serve this french Canadian classic. French fries, topped with white cheese curds and smothered in white sausage gravy, Poutine is the only sensible response to this scourge of veganism limping, emaciated, across our troubled America.

I made biscuits and gravy for breakfast in the morning and simply made an double batch of my sausage gravy. When we got home from fishing I fried up some french fries, dumped on the delicious white cheese curds and poured the sausage gravy on top. I popped the whole thing in the oven at 250* for about 10 minutes and then we began our descent down into flavor country.

Here’s the obvious and delicious recipe for the gravy:

1. Split open a tube of Jimmy Dean or other unflavored breakfast sausage, cook that shit.
2. Once the sausage is browned slowly stir in about 1/2 – 3/4 cup flour.
3. Slowly over the next 10 minutes or so stir in 2 cups or so of heavy cream or whole milk.
4. Add in some coarse black pepper, some crushed red pepper and salt to taste.

This stuff is amazing.  I’m thinking of making a variation of this on a sandwhich with sliced Italian Beef and sausage gravy made from Italian Sausage.  I’ll let you know when I try it.