For the Bergeron beer poutine gravy

• 250 ml (1 cup) white or blonde beer
• 1 packet Bergeron poutine gravy mix
• 125 ml (1/2 cup) water

For the seasoned sauerkraut

• 15 ml (1 tbsp) butter
• 250 ml (1 cup) store-bought sauerkraut, drained and gently pressed dry
• 30 ml (2 tbsp) beer
• 5 ml (1 tsp) whole-grain mustard or Dijon mustard
• 5 ml (1 tsp) maple syrup
• Freshly ground black pepper

For the poutine

• 2 packages of 2 Furca Smoky sausages with bacon and smoked cheese
• 1 bag rustic or thick-cut fries
• Bergeron Brins de Gouda cheese curds
• Chopped Italian parsley, to taste

For the Bergeron beer poutine gravy: In a saucepan, bring
the beer to a boil. Boil for 3 minutes to reduce slightly. In a measuring cup, whisk the Bergeron poutine gravy mix with the water, then pour into the saucepan. Bring to a boil, whisking, then reduce the heat and simmer for 3 to 4 minutes. Cover and keep warm.

For the seasoned sauerkraut: In a skillet, melt the butter. Add the sauerkraut, beer, mustard, and maple syrup. Cook for 4 to 5
minutes, stirring, until the sauerkraut is hot and the liquid has evaporated. Season with pepper and keep warm.

For the poutine: Preheat the oven to 200°C (400°F). Place the Furca Smoky sausages on a baking sheet and bake for 20 minutes, turning halfway through. Alternatively, cook the sausages in a ridged skillet or on the barbecue. Let the sausages cool slightly while the fries are cooking.

Prepare the fries according to the manufacturer’s instructions.

To serve: Cut the cooked sausages into rounds. Divide
the fries among bowls or transfer to a large serving dish. Top with the Furca Smoky sausage rounds and seasoned sauerkraut. Add the Bergeron Brins de Gouda cheese curds, then spoon the Bergeron beer gravy over. Garnish with Italian parsley and serve immediately.