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Chorizo Poutine
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Chorizo Poutine

Chorizo Poutine

with Fresh Salad

Poutine is an absolute Quebec classic and tonight's version is sure to show you the mere possibilities this iconic dish has to offer. This poutine is so good, you'd swear you were sitting in Parc La Fontaine taking in the fresh air!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes


serving amount

250 g

Chorizo Sausage, uncased

690 g

Russet Potato

56 g

Cheese Curds

(Contains Milk)

1 unit

Chicken Broth Concentrate

7 g


56 g

Spring Mix

113 g

Baby Tomatoes

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

2 tbsp

All-Purpose Flour

(Contains Wheat)

113 g

Green Peas

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

2.5 tbsp


½ tsp


½ tsp



Nutrition Values

Calories990 kcal
Fat56 g
Saturated Fat22 g
Carbohydrate83 g
Sugar7 g
Dietary Fiber8 g
Protein39 g
Cholesterol140 mg
Sodium1650 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Non-Stick Pan
Measuring Cups
Measuring Spoons
Medium Bowl


Bake fries

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Cut potatoes in half lengthwise, then into 1/4-inch slices. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to combine. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and the top of the oven, rotating sheets halfway.)

Cook chorizo

While fries bake, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo. Cook, breaking up into smaller pieces, until no pink remains, 4-5 min.** Transfer to a plate and set aside.

Make gravy

Heat the same pan over medium. When hot, add 2 tbsp butter (dbl for 4 ppl) and peas, 1-2 min. Sprinkle flour over peas. Cook, stirring often, until thickened, 1-2 min. Slowly stir in 1 1/2 cups water (dbl for 4 ppl), and broth concentrate. Season with salt and pepper. Bring to a boil over high, then reduce to medium-low until slightly reduced and peas soften, 6-8 min.

Make salad

While the gravy simmers, thinly slice chives. Halve tomatoes. Stir together vinegar and 1 tbsp oil (dbl for 4 ppl) in a medium bowl. Add tomatoes and spring mix, then season with salt and pepper. Toss to coat.

Finish gravy

When gravy is reduced, remove pan from heat and stir in chorizo and cheese.

Finish and serve

Divide fries and salad between plates. Ladle gravy over fries. Sprinkle chives over top.