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Poutine Dogs

Bev Cooks Recipe by

Poutine Dogs

I cant even believe it myself.

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  • Prep Time 30 min
  • Total Time 1 hr 10 min
  • Servings 2

Poutine Dog  

As prepared by Bev Cooks

Fries, Gravy and Cheese? Duh.


I'll be honest with you. I'd never experienced this whole POUTINE business until now. I didn't even know how to pronounce it. Poo-tin? Pew-tine? Poo-teen? Ploo-pleen?

But then I did some research and discovered it was French fries, cheese curds and brown gravy, and I 'bout dahed.

And then all that goes on top of a brat? Honey child, please.

Needless to say, my face and mouth and tongue and belly were happy to thoroughly discover what POUTINE was. Big time. Big poutine time.

poutine dogs Alright! Let's start with some French fry prep. Slice a couple of russet potatoes into thin strips and let them sit in a bowl of cold water for 15 to 20 minutes. This will help them crisp up better in the oven because of something about starches. Don't ask me science stuff.

poutine dogs Get them NICE AND DRY with paper towels, then arrange them in a single layer on a baking sheet. Drizzle with a little oil and sprinkle with some salt and peppa.

poutine dogs While the fries turn into magic sticks, get your brats nice and browned in a sauté pan. Done.

poutine dogs Also, heat up your gravy. I didn't make homemade gravy because I'm pregnant and tired. But you totally should! I found the jarred stuff to be jerrrrrst fawwwwn.

 poutine dogs Oh check out our fries!

 poutine dogs And then you layer. Toast up some good whole grain baguettes, and top with the brats, french fries, cheese curds (I went with white cheddar because the curd fairies sprinkled something on my head and I just had to), and the gravy! And scallions. Oh man.

poutine dogs I know it's ridiculous, but trust me. You've GAWT to poutine soon.

Or now.

So it's poooo-teeeeeen, right? For more musings, visit her blog Bev Cooks and her Tablespoon profile.
See Recipe

Poutine Dogs

Ingredients

2
russet potatoes, washed and thinly sliced
1
tablespoon extra-virgin olive oil
1
pinch coarse salt and freshly ground pepper
2
beer bratwursts, or your hot dog of choice
1
cup cheese curds (I used white cheddar)
1/2
cup beef gravy (homemade or jarred)
1
whole grain baguette, sliced and toasted
1/4
cup sliced scallions, for garnish

Directions

  • 1 Place the potato slices in a bowl of cold water for 15 minutes. Pat each slice dry and place on a baking sheet. Drizzle with the oil and sprinkle with salt and pepper. Slide into a 400 degree oven and bake for 30 to 45 minutes, or until crispy on the outside and cooked through. Flip a time or two.
  • 2 Towards the end of baking the fries, brown the brats in a skillet over medium, until cooked through and browned on all sides.
  • 3 Heat the gravy in a small saucepan.
  • 4 Place a brat on each toasted baguette hoagie, then top with fries, cheese curds and gravy. Garnish with sliced scallions if desired.
  • 5 Serve immediately!
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