Night foodz a while back was a very special variation on poutine. Instead of steak fries, I used jojos. And instead of the usual chicken gravy, I used my sausage gravy.
- Pork sausage, 1 chubby.
- Milk
- Flour, about 1/2 cup
- Salt, pepper, whatever else you like
- Jojos (or regular fries if you’re a degenerate)
- Cheese curds, 1 decent sized bag, preferably from Wisconsin
Brown some pork sausage in a pan. When it’s cooked, add milk and flour and mix it up real good. Season with salt, pepper, and whatever else you like. While all that’s going on, cook your jojos. Total cost is about ten bucks ($3 for the sausage, $2.50 for the jojos, $5 for cheese curds (we use really good curds)) for a batch that fed the three of us with plenty left over for lunch the next day.
When the jojos are done, throw some on a plate, add a layer of cheese curds to the pile, and drown it in the sausage gravy. You can eat some of it with your fingers, but you’ll need a fork for most of it.
This is doubly so if you throw together a pile in a container and nuke it for lunch the next day. You end up with basically a big, greasy bowl of all things good.
Enjoy.
And if you know what’s good for you, never tell your doctor you ate this, especially if you’re have heart issues or the diabeetus. I will not be held responsible for what they do to you if you’re that deranged.