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"La Glorieuse" Poutine

Every great fête deserves unforgettable food, so make sure you’re serving this impressive poutine. We’ve layered it up with Maple Syrup Flavour Sausage gravy and real Québec cheese curds and then topped it with a fried egg and chopped scallions. It’s délicieux!

Prep Time
Cook Time

What You Need

  • 1 pkg. (13.23 ounces / 375g) Johnsonville Maple Syrup Flavour Breakfast Sausages, casing removed
  • 3 cups milk
  • 1/4 cup all purpose flour
  • 2 tbsp Québec maple syrup
  • 2 tsp apple cider vinegar
  • 2 dashes of Tabasco
  • 1/2 tsp kosher salt
  • 1/8 tsp black ground pepper
  • 6 large eggs
  • 2 tbsp butter, for frying eggs
  • 2 cups Québec cheese curds, divided into 6 equal portions
  • half a bunch of scallions, finely chopped on an angle
  • 6 large Yukon potatoes
  • canola oil or peanut oil


  1. Trim one side of the potatoes so that they lie flat and stable on the cutting board. Slice them into French-fry size and then plunge them into ice water. Soak for at least a few hours.

  2. Sauté sausage meat until cooked through and remove two thirds of cooked sausage to drain on paper towel and keep. Do not drain the fat. Add the flour to the sausage and cook well while continuously stirring and scraping the bottom of the pan, so the flour does not burn, approximately 3 minutes. Add milk, maple syrup, vinegar, Tabasco, salt and pepper and bring to a boil to achieve proper thickness. Cover and keep hot.

  3. Melt butter in a non-stick pan over medium heat. Add eggs and fry sunny-side up until set. Remove from pan and keep warm. 

  4. Add at least 3 inches of oil to a deep fryer or a tall pot. Heat to 280°F. Dry the raw French fries with a kitchen towel and then blanch them in the oil until they wilt, approximately 5 minutes. Remove from pot and drain on paper towel.

  5. Raise the oil temperature to 380° to 400° F and fry the French fries until bronzed and crisp. Drain on paper towel and sprinkle with salt.

  6. Divide hot French fries among 6 bowls and top each bowl with the cheese curds, then a nice ladle of sausage gravy, an egg and a scattering of scallions.