Poutine Gravies—Sausage Gravy

0.0/5 rating (0 votes)

I’m pretty sure that pork is the state meat of Québec. It’s everywhere. So it’s only fitting to make a poutine gravy with pork sausage. Fitting and delicious.


  • 1 lb. Vermont breakfast sausage (loose, no casing)
  • 1/4 cup butter
  • 1/4 cup flour
  • 3 cups whole milk
  • 1/2 teaspoon salt
  • pepper


Melt the butter in a medium pan over medium heat. Add sausage, break it up with a spoon or fork, and cook it until it is cooked through. Remove the sausage and set aside, but keep the fat in the pan. Continue cooking over medium heat.

Whisk in the flour with a fork and keep stirring until there are no lumps and it starts to dry out. Slowly add milk, one splash at a time, incorporating it into the flour mixture, taking care to whisk out any lumps. Once the mixture becomes loose, whisk in the rest of the milk and add salt and pepper to taste. Mix the sausage back in and remove from heat.

Leave a comment

You are commenting as guest. Optional login below.

What we do

Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape ties into larger questions of sustainability and the future of our food supply.