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Italian Sausage Poutine

Italian Sausage Poutine with Mozzarella and Tomato-Pepper Salsa

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We're pretty sure that if Italy actually had its own version of Canada's favorite french fry, gravy, and cheese curd pileup, this'd be it. Russet potato wedges are tossed with dried herbs, then topped with spicy sausage and mozzarella for a saucy, gooey bake. It's served with a colorful salsa of orange bell pepper, pickled pepperoncini, olives, and tomatoes for fresh contrast.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Shanna

By Chef Shanna

  • Calories 1090
  • Protein 39g
  • Total Carb 74g
  • Total Fat 73g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • russet potatoes
    • 2
    • russet potatoes
  • orange bell pepper
    • 1
    • orange bell pepper
  • grape tomatoes
    • 1/4 pint
    • grape tomatoes
  • Niçoise olives
    • 2 tablespoons
    • Niçoise olives
  • scallion
    • 1
    • scallion
  • garlic
    • 2 cloves
    • garlic
  • sliced pepperoncini
    • 1/4 cup
    • sliced pepperoncini
  • spicy Italian sausage
    • 12 ounces
    • spicy Italian sausage
  • tomato purée
    • 14 ounces
    • tomato purée
  • Italian dried herb mix
    • 2 teaspoons
    • Italian dried herb mix
  • shredded mozzarella and provolone cheese blend
    • 2 ounces
    • shredded mozzarella and provolone cheese blend
  • balsamic glaze
    • 1 packet
    • balsamic glaze
  • crushed red pepper
    • 1/2 teaspoon
    • crushed red pepper

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium high-sided pan

Cooking Steps

  1. Bake potato wedges

    Bake potato wedges

    Preheat oven to 450ºF. Rinse all produce. Halve potatoes lengthwise and arrange cut-side down on cutting board. Then, cut each half lengthwise into 6 equal wedges. On a baking sheet, toss potato wedges with 1 tablespoon olive oil, ½ teaspoon salt, and black pepper as desired. Arrange in a single layer and bake until just golden and tender, 15-18 minutes.

  2. Prepare ingredients

    Prepare ingredients

    While potatoes bake, halve bell pepper, discarding seeds and stem; cut into ¼-inch pieces. Halve grape tomatoes. Halve olives. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. Mince garlic. In a medium bowl, stir together pepperoncini, bell pepper, tomatoes, olives, 2 teaspoons olive oil, ¼ teaspoon salt, and black pepper. Set tomato-pepper salsa aside.

  3. Cook sausage

    Cook sausage

    Heat 2 teaspoons olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add sausage, scallion whites and light greens, ½ teaspoon salt, and black pepper as desired. Cook, breaking up meat, until browned, 4-5 minutes.

  4. Simmer sausage ragù

    Simmer sausage ragù

    To pan with sausage, add garlic and ¾ cup tomato purée (save remainder for another recipe). Increase heat under pan to high and bring to a boil, then reduce heat to medium and simmer until sauce is reduced and thickened, 4-6 minutes more. Remove pan from heat. Taste and add salt and black pepper as desired.

  5. Bake poutine

    Bake poutine

    Add Italian dried herb mix to sheet with potato wedges and toss to coat. Spoon over sausage ragù in an even layer, then sprinkle over mozzarella and provolone cheese blend. Return to oven and bake until cheese is melted, 3-4 minutes more.

  6. Plate Italian sausage poutine

    Plate Italian sausage poutine

    Once baked, top poutine with tomato-pepper salsa, then drizzle over balsamic glaze. Garnish with scallion dark greens and crushed red pepper (the sausage is already a bit spicy, so this is for the true heat seekers—skip or use half for milder flavor). Divide Italian sausage poutine between serving plates, or bring the sheet straight to the table, family-style. Enjoy!

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